Abstract
The main objective of this study was to determine the effects of 8-week storage on the consumer acceptability and volatile compound profile of roasted peanuts. Normal-oleic Georgia 06G kernels (06G), high-oleic Georgia 13M (13M), georgia runner (mixed) in-shell (InR) & kernels (R), and virginia (mixed) in-shell (InVA) & kernels (VA) were roasted to medium doneness and stored at 21 °C for consumer and chromatography-mass spectroscopy (GC–MS) tests conducted at week 0, 4 and 8. GC–MS results showed that 06G was the most oxidized samples followed by InVA after 8 weeks. Only InVA exhibited a decrease in consumer likings during storage. At week 8 InR was significantly (p ≤ 0.05) preferred over InVA. When compared high-oleic 13M to normal-oleic 06G, 13M had significantly (p ≤ 0.05) higher consumer likings than 06G at all three time points with a better ability to retain pyrazines and resist to lipid oxidation.
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