SENSORY PROFILES AND HEXANAL CONTENT OF CRACKER-COATED AND ROASTED PEANUTS STORED UNDER DIFFERENT TEMPERATURES

Abstract

ABSTRACT Mean values of oxidized and cardboard flavor intensities and hexanal content increased significantly in cracker-coated peanut (CCP) and roasted peanut (RP) samples stored at 23, 30 and 40C, while intensity of roasted peanutty flavor decreased during storage. Prediction models for these sensory attributes from time and temperature variables were developed. Hexanal content could not be predicted from storage time and temperature of CCP and RP. Flushing RP with nitrogen had a protective effect against development of oxidized flavors, not observed in CCP. The coating of CCP contributed to the development of oxidized flavor. When oxidized flavor (= 36.2) was used as an indicator of storage deterioration, CCP had a predicted shelf life of 78, 56 and 32 days at 23, 30 and 40C, respectively, whereas in RP it was 116, 105 and 94 days, respectively. Sensory profiles predicted shelf life of RP and CCP better than hexanal content. PRACTICAL APPLICATIONS Roasted peanuts (RPs) are a popular food item consumed as snacks or food ingredients for confections, spreads and other food products. Development of cracker-coated peanuts (CCPs) will result in increased utilization of peanuts, a high-value crop in the U.S.A. New product introductions require shelf-life assessments. This study not only quantifies the sensory attribute profile and hexanal content of RPs and CCPs under various storage conditions of time and temperature, but also identifies critical measurements to track during storage studies to determine shelf life. The effect of using a nitrogen flush on sensory profiles and hexanal was likewise studied. Finally, the shelf life of RPs and CCPs under various temperature conditions was identified. This information is important to processors of RPs and CCPs.