Sensory Stability Research Articles

Quality Characteristics and Lutein Bioavailability From Maize and Vegetable-Based Health Food

ABSTRACTHealth food (ready-mix) was prepared from maize and vegetables a source of lutein (L) and zeaxanthin (Z) and studied for its quality characteristics (moisture sorption isotherm, sensory, microbiological, chemical composition, and storage stability) on storage at varying temperatures for 3 months and L+Z bioavailability in mice. Results revealed a decrease in the L+Z level (4.70, 9.24, and 13.85%) of ready-mix stored at 4, 27, and 37°C, respectively. Critical relative humidity and critical moisture content of the product was 64% and 12.24%, respectively. The product is well accepted and was not affected adversely during storage. L+Z bioavailability from ready-mix in mice was higher in plasma (29.4%), liver (58.7%), and eye (14.6%) than control (mice received diet with purified L). To conclude, L+Z in the ready-mix is stable and more bioavailable than control. These findings may help in understanding the importance of simple food processing to improve L bioavailability under its deficient condition among an elderly population.

Effect of Pasteurization Temperature on Sensory Stability of an Acidified Sugarcane Juice Beverage

To evaluate the impact of pasteurization temperature on sensory stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4 g/100 g passion fruit pulp were processed at (85, 90 and 95)°C for 30s, in triplicate). The pasteurized beverage was aseptically packaged in Polyethylene Terephthalate (PET) bottles and stored at 7°C in the dark. The beverage was characterized by physicochemical tests. Enzymatic activities of Polyphenol Oxidase (PPO) and Peroxidase (POD) were determined before and after processing. Coliforms and Salmonella counts were performed to ensure safety of the beverage safety. Psychrotrophic bacteria and yeasts and molds counts were carried out to assess the microbiological stability. Color parameters were measured in the processed juice throughout the storage period. A team of fifty panelists evaluated the appearance, aroma, flavor, and overall impression of the beverage using seven-point hedonic scale tests. Sensory stability was estimated by considering score averages above four and percentages of acceptance above 60%. The pH, soluble solids and titratable acidity of end product ranged from (3.96 to 4.19), (19.7 to 20.1) oBrix, and (0.163 to 0.175) g/100 g citric acid, respectively. The three processing binomials were effective for PPO inactivation; however, complete POD inactivation was reached at 95 °C/30 s only. Coliforms and Salmonella counts were in compliance with Brazilian Regulations. The estimated sensory shelf-lives for sugarcane juice with passion fruit pulp processed at (85, 90 and 95)°C/30 s were (30, 40 and 50) days, respectively. Thus, the increase of temperature pasteurization had a positive effect on product’s stability.

Use of Chemical Indicators of Beer Aging for Ex-post Checking of Storage Conditions and Prediction of the Sensory Stability of Beer

The rate of beer aging is affected by storage conditions including largely time and temperature. Although bottled beer is commonly stored for up to 1 year, sensorial damage of it is quite frequent. Therefore, a method for retrospective determination of temperature of stored beer was developed. The method is based on the determination of selected carbonyl compounds called as "aging indicators", which are formed during beer aging. The aging indicators were determined using GC-MS after precolumn derivatization with O-(2,3,4,5,6-pentaflourobenzyl)hydroxylamine hydrochloride, and their profile was correlated with the development of old flavor evolving under defined conditions (temperature, time) using both a mathematical and statistical apparatus. Three approaches, including calculation from regression graph, multiple linear regression, and neural networks, were employed. The ultimate uncertainty of the method ranged from 3.0 to 11.0 °C depending on the approach used. Furthermore, the assay was extended to include prediction of beer tendency to sensory aging from freshly bottled beer.

Perspective of Surface Active Agents in Baking Industry: An Overview

Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.

Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat

Nowadays, lamb meat represents only 7% of all meat produced in the world. In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts. Herewith, the main of this work was to evaluate the stability and safety of lamb meat during frozen storage. Meats were vacuum packed in high barrier multilayer plastic films and stored during 12 mon at (−18±1)°C. The meat stability was assessed by physical and chemical (lipid oxidation, objective color, pH value, cooking losses and instrumental texture), microbiological (total count of psychrotrophic, coliform count at 45°C, coagulase-positive staphylococci and the presence of Salmonella) and sensory analysis (acceptance test and visual evaluation). The vacuum packed lamb meat remained stable as to most physical and chemical indexes. Microbiological indexes showed good stability throughout the storage period according to Brazilian legislation standards to pathogenic microorganisms. Although a significant reduction in tenderness (shear force increase from 3 to 8 kg), it showed a good sensorial acceptance for all attributes tested, including texture, with scores of around 7 (like moderately) during the 12 mon of storage. Therefore, it can be concluded that, under the conditions applied in this study, lamb meat presents a shelf life of at least 12 mon when stored at −18°C.

Injection enhancement of beef strip loins with solutions containing sodium tripolyphosphate, carrageenan, sea salt and potassium lactate in combination to improve sensory traits and color stability of beef strip loins

Injection enhancement of beef strip loins with solutions containing sodium tripolyphosphate, carrageenan, sea salt and potassium lactate in combination to improve sensory traits and color stability of beef strip loins

Impact of Unmalted White Nigerian and Red Italian Sorghum (Sorghum Bicolor) on the Quality of Worts and Beers Applying Optimized Enzyme Levels

Brewing with sorghum adjunct is well established in many countries, such as Nigeria. However, no brewing-related publications based on the use of unmalted sorghum grown in Europe are available to date. Therefore, the objectives of this study were to determine and compare the impact of 40% white Nigerian and red Italian sorghum on wort and beer quality adding optimized levels of exogenous enzymes. Brewing with sorghum adjunct was carried out in a 60-L pilot plant applying a double infusion mashing process. Worts and beers were analyzed with regard to processability, flavor and sensory characteristics, foam stability, shelf life, and gluten content (competitive ELISA). The substitution of 40% barley malt with white or red sorghum caused significant increases in wort pH as well as significant decreases in wort viscosity (calculated to 12.0% w/w extract), TSN, FAN, and total amino acids. Worts produced with 40% red sorghum contained higher levels of total polyphenols and total fermentable sugars than those produced with 40% white sorghum. Beers brewed with 40% unmalted sorghum exhibited significantly lower foam stabilities compared with 100% barley malt beers. However, white sorghum had a considerably less adverse impact on beer foam than red sorghum. The sensory analysis performed according to the Deutsche Landwirtschafts-Gesellschaft e.V. (DLG) scheme revealed no significant differences between 40% sorghum and 100% barley malt beers. Furthermore, the gluten content of beers was significantly reduced by replacing 40% barley malt with sorghum adjuncts. According to the Codex Alimentarius, red sorghum beer could even be labeled as a “very low gluten” beverage.

Effect of Honey as Partial Sugar Substitute on Pasting Properties, Consumer Preference and Shelf Stability of Cassava-Wheat Composite Bread

The effect of partial substitution of sugar with liquid honey on the pasting properties of cooked dough made from cassava-wheat composite (10:90) flour as well as the sensory preference and shelf stability of its bread was investigated. Sucrose (S) in the bread recipe formulation was substituted with honey (H) at levels 0, 10, 20, 30, 40 and 50%, respectively to give 6 treatments, namely 0H:100S, 10H:90S, 20H:80S, 30H:70S, 40H:60S and 50H:50S. Amylograph pasting properties of the dried crumbs were determined using standard analytical procedures. Fresh bread samples were subjected to sensory evaluation and fungal count during storage (6 days). Peak, final and setback viscosities of bread crumb decreased (32.29 to 25.33, 58.54 to 43.00 and 30.96 to 23.66 RVU), respectively as the level of honey inclusion increased. Honey substitution levels used did not significantly (p > 0.05) affect aroma and texture of the bread samples but composite bread with 20% level of honey substitution was most preferred in terms of colour while composite bread with 30% level of honey substitution was most acceptable in terms of taste and overall acceptability. Fungal count in stored honey-cassava-wheat bread varied significantly (p < 0.05) from 0.6 to 4.0 × 10 2 , 1.0 to 6.9 × 10 2 , 2.2 to 57.0×10 2 , 32.0 to 135.7×10 2 , 34.0 to 140.0×10 2 and 42.0 to 159.3 ×10 2 ) cfu/ml from day 1 to day 6, respectively. From the study, it was concluded that substitution of sugar with honey in dough formulations significantly (p < 0.05) affects dough pasting properties, improves acceptability of the composite bread and reduces staling rate.

Microbial and Sensory Stability of Cauliflower for 180 Days Preserved Through Hurdle Technology

Fresh cauliflower were preserved by combinations of hurdles i.e. blanching through different treatments-B1-98°C for 30 sec., B2-98°C for 60 sec., B3-99°C for 30 sec., B4-99°C for 60 sec., B5-100°C for 30 sec., B6-100°C for 60 sec., followed by dipping into 0.25% potassium metabisulphite for 10 minutes, among above 6 treatments, successful blanching treatment was selected. Then blanched cauliflower were steeped into different concentrations and combinations of preservatives - P0 (Control sample- fresh without treatment), P1[8% Salt+500 ppm (parts per million) Potassium metabisulphite+100 ppm Sodium benzoate)], P2 (10% Salt+400 ppm Potassium metabisulphite+200 ppm Sodium benzoate), P3(12% Salt+300 ppm Potassium metabisulphite+300 ppm Sodium benzoate), P4 (8% Salt+ 0.3% Citric acid+300 ppm Potassium metabisulphite+300 ppm Sodium benzoate), P5 (10% Salt+0.2% Citric acid+400 ppm Potassium metabisulphite+200 ppm Sodium benzoate) and P6 (12% Salt+0.1% Citric acid+500 ppm Potassium metabisulphite+100 ppm Sodium benzoate). Steeped cauliflower were aseptically packed into food grade polyethylene pouches and stored at two temperatures T1 (ambient temperature- 30-37°C) and T2 (refrigeration temperature- 5-7°C) for different time intervals i.e. 0, 30, 60, 90, 120, 150 and 180 days respectively. Thus there are 14 combinations of treatments under study were- P0/T1, P0/T2, P1/T1, P1/T2, P2/T1, P2/T2, P3/T1, P3/T2, P4/T1, P4/T2, P5/T1, P5/T2, P6/T1and P6/T2 for 180 days of storage period. Among above 6 (B1 to B6) different blanching treatments, the successful blanching treatment was B6-100°C for 60 sec. followed by dipping into 0.25% potassium metabisulphite for 10 minutes. Among above 14 different treatments, the treatments which remained microbial safe till 180 days of storage period were P4/T1 [YMC (Yeast and mold count)- 23.14count/gm, TPC (Total plate count)-46.86 cfu/ml, E.coli(Escherichia coli) -Nil], P5/T2 (YMC- 17.71count/gm, TPC- 14.42 cfu/ml, E.coli-Nil) and P4/T2 (YMC - 8.43 count/gm, TPC-23.43 cfu/ml, E.coli-Nil). Among these three (P4/T1, P5/T2 and P4/T2) treatments, P4/T2 was scored highest in sensory evaluation (color and appearance - 8.0, flavor and texture-8.2, Body and texture-8.14 and overall acceptability-8.0) in 180 days of storage period. So best hurdle treatment for preservation of cauliflower till 180 days of storage period was P4/T2.

Structure-from-motion: dissociating perception, neural persistence, and sensory memory of illusory depth and illusory rotation

In the structure-from-motion paradigm, physical motion on a screen produces the vivid illusion of an object rotating in depth. Here, we show how to dissociate illusory depth and illusory rotation in a structure-from-motion stimulus using a rotationally asymmetric shape and reversals of physical motion. Reversals of physical motion create a conflict between the original illusory states and the new physical motion: Either illusory depth remains constant and illusory rotation reverses, or illusory rotation stays the same and illusory depth reverses. When physical motion reverses after the interruption in presentation, we find that illusory rotation tends to remain constant for long blank durations (T (blank) ≥ 0.5s), but illusory depth is stabilized if interruptions are short (T (blank) ≤ 0.1s). The stability of illusory depth over brief interruptions is consistent with the effect of neural persistence. When this is curtailed using a mask, stability of ambiguous vision (for either illusory depth or illusory rotation) is disrupted. We also examined the selectivity of the neural persistence of illusory depth. We found that it relies on a static representation of an interpolated illusory object, since changes to low-level display properties had little detrimental effect. We discuss our findings with respect to other types of history dependence in multistable displays (sensory stabilization memory, neural fatigue, etc.). Our results suggest that when brief interruptions are used during the presentation of multistable displays, switches in perception are likely to rely on the same neural mechanisms as spontaneous switches, rather than switches due to the initial percept choice at the stimulus onset.

Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

The objective of this study was to investigate the differences in the oxidative stability during storage of fish oil enriched cream cheeses when fish oil was added either as neat oil or pre-emulsified oil with sodium caseinate, whey protein isolate, or a combination of milk proteins and phospholipids as emulsifier. Results showed that the addition of fish oil decreased the oxidative stability of cream cheeses regardless of the addition method, especially when the cheese was stored longer than five weeks. The oxidative stability of fish oil enriched cream cheeses was highest when fish oil was added as neat oil or in a delivery emulsion prepared with a combination of milk proteins and phospholipids. Adding the fish oil in a delivery emulsion prepared with whey protein or caseinate resulted in a less oxidative stable product. It was furthermore shown that the microstructure of the cream cheeses was affected by fish oil addition, and it was suggested that the change in microstructure was partly responsible for the oxidative stability of the cream cheeses.

Sensory stability of whole mango juice: influence of temperature and storage time

This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

Survival of probiotic strains in non-dairy indian spice condiment exhibiting cholesterol reducing properties

The feasibility of a novel formulated spice condiment suitable for delivery of probiotic cultures to consumers has been reported in this study. The spice condiment (pH 4.5, Aw=0.81) exhibited high sensorial scores and stability after storage for 60 days. Lactobacillus casei and Lactobacillus delbrueckii strains were incorporated in the spice condiment and evaluated for survival and expression of important functional characteristics: cholesterol reduction. Both strains survived excellently in the food matrix and sustained simulated gastro-intestinal conditions (viability to 0.3% bile salts and pancreatic enzymes). Probiotic enriched spice condiment fed to experimental mice on high cholesterol diet resulted in significant (p<0.05) lowering of serum total cholesterol, HDLs, LDLs, and triglycerides; moreover; histopathological changes were less intensive. Results of our study suggested the formulated spice condiment as a potential non-dairy food adjunct for delivery of probiotics and may help in managing hypercholesterolaemia.

Chemical and Sensory Stability of Fried‐Salted Soybeans Prepared in Different Vegetable Oils

AbstractThe purpose of this work was to evaluate the stability of fried‐salted soybeans prepared in normal and high‐oleic sunflower and normal peanut oils. Three products were obtained: fried‐salted soybeans prepared in sunflower oil (FSS), in high‐oleic sunflower oil (FSH) and in peanut oil (FSP). Products were stored for 112 days at 22 and 40 °C. Samples were removed from storage for chemical and sensory descriptive analyses. Fatty acid composition of raw soybeans changed after the frying process. Palmitic, linoleic, linolenic acids, iodine value and saturated/unsaturated ratio decreased while oleic acid and the oleic/linoleic ratio (O/L) increased after the frying process of soybeans. Soybeans fried in FSH had the highest O/L (2.42), followed by FSP (1.07), FSS (0.52), and finally by raw soybeans (0.37). Peroxide values higher than 10 mequiv O2 kg−1 were reached after 23 days in FSS, 223 days in FSH, and 159 days in FSP at 22 °C. The shelf life was 10 (at 22 °C) and 7 (at 40 °C) times longer in FSH than in FSS. Soybeans fried in high‐oleic sunflower and peanut oils had a higher stability than soybeans fried in sunflower oil, making them more resistant to lipid oxidation and the development of rancid flavors.

Development of Meat and Poultry Products Enriched with n-3 PUFAs and their Functional Role

At present, foods containing n-3 polyunsaturated fatty acids (n-3 PUFAs) are being studied through clinical trials, analytical assays and meta-analysis in order to confirm their potential health benefits. Indeed, there is a continuous search for new ways to develop products rich in n-3 PUFAs. The aim of the current review is to provide a general vision of the concept of functional meat products rich in n-3 PUFAs not only concerning fishy products, but also those from enriched meat products of monogastric and ruminant animals. This document highlights the importance of n-3 PUFAs as an essential nutrient and a functional ingredient in meat products in order to prevent deficiency or even to treat pathological conditions as cancer, cardiovascular diseases, obesity, depression and childhood disorders. Ways to improve depth in this review are those made in diets for monogastric and ruminant animals that have been enriched with n-3 PUFAs and in some cases supplemented with vitamin E. This also shows that there are other techniques to improve the meat products by varying the stage of process or formulation. Both strategies have been essentially reduced n-6: n-3 recommended to values below 4. Some studies of this paper emphasize using antioxidants such as vitamin E, as a positive influence on lipid oxidative and sensory stability of meat and meat products to avoid the variation in colour, flavour, taste and texture. The review shows recent strategies to improve the quality of meat and processed meat that would allow considering them as important functional foods. Keywords: Fuctional meat foods, long chain n-3 PUFAs, enriched diet, EPA, DHA, n-6: n-3 ratio, monogastric and ruminant animals, n-3 meat products, vitamin E, fatty acids

Effects of receptor modification and temperature on dynamics of sensory complexes in Escherichia colichemotaxis

BackgroundExtracellular stimuli in chemotaxis of Escherichia coli and other bacteria are processed by large clusters of sensory complexes. The stable core of these clusters is formed by transmembrane receptors, a kinase CheA, and an adaptor CheW, whereas adaptation enzymes CheR and CheB dynamically associate with the clusters via interactions with receptors and/or CheA. Several biochemical studies have indicated the dependence of the sensory complex stability on the adaptive modification state of receptors and/or on temperature, which may potentially allow environment-dependent tuning of its signalling properties. However, the extent of such regulation in vivo and its significance for chemotaxis remained unclear.ResultsHere we used fluorescence recovery after photobleaching (FRAP) to confirm in vivo that the exchange of CheA and CheW shows a modest dependency on the level of receptor modification/activity. An even more dramatic effect was observed for the exchange kinetics of CheR and CheB, indicating that their association with clusters may depend on the ability to bind substrate sites on receptors and on the regulatory phosphorylation of CheB. In contrast, environmental temperature did not have a discernible effect on stability of the cluster core. Strain-specific loss of E. coli chemotaxis at high temperature could instead be explained by a heat-induced reduction in the chemotaxis protein levels. Nevertheless, high basal levels of chemotaxis and flagellar proteins in common wild type strains MG1655 and W3110 enabled these strains to maintain their chemotactic ability up to 42°C.ConclusionsOur results confirmed that clusters formed by less modified receptors are more dynamic, which can explain the previously observed adjustment of the chemotaxis response sensitivity according to the level of background stimulation. We further propose that the dependency of CheR exchange on the availability of unmethylated sites on receptors is important to improve the overall chemotaxis efficiency by suppressing molecular noise under conditions of high ligand concentrations. Moreover, the observed stability of the cluster core at high temperature is in line with the overall thermal robustness of the chemotaxis pathway and allows maintenance of chemotaxis up to 42°C in the common wild type strains of E. coli.

Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles

In this work, the effect of water activity (aw), irradiation and their combination on the preservation of fresh noodles was studied. Microbial growth, pH and sensory characteristics were investigated during 16 days' storage time under 37 °C. The combination of glycerol (3%), propylene glycol (2%), compound phosphate (0.4%) and salt (3%) was proved to be the most effective group which could reduce aw from 0.979 (control) to 0.900. Under this condition, the shelf-life of fresh noodles could be extended for more than 7 times. Moreover, a synergism between humectants and irradiation treatment was observed in relation to microorganism inhibition and shelf-life extension. For all the irradiated noodles, TPC (total plate count) did never exceed the selected deterioration threshold limit (106 CFU/g) during the entire observation period. When the irradiation dose was 4 kGy or higher, scarcely any bacteria proliferation was observed. Noodle samples irradiated at 4 kGy showed the best pH and sensory stability as the storage time increased. This paper presents an effective and low-cost method to prolong the shelf-life of fresh noodles, which can largely extend the store time of fresh noodles at room temperature, and does not produce any negative changes in sensory attributes. This method will be a new system for food preservation with lots of possible industrial applications. The results of this research also have implications for dumpling skins and other noodle types.

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

To compare grape seed extract (GSE) to common antioxidants in a pre-cooked, frozen, stored meat model system sausage was manufactured from lean beef (70%), pork fat (28%), and salt (2%). Antioxidants added for comparison with control included grapeseed extract (100, 300, and 500 ppm), ascorbic acid (AA, 100 ppm of fat) and propyl gallate (PG, 100 ppm of fat). Product was formed into rolls, frozen, sliced into patties, cooked on a flat griddle to 70 °C, overwrapped in PVC, then frozen at − 18 °C for 4 months. GSE- and PG-containing samples retained their fresh cooked beef odor and flavor longer (p < 0.05) than controls during storage. Rancid odor and flavor scores of GSE-containing samples were lower (p < 0.05) than those of controls after 4 months of storage. The L* value of all samples increased (p < 0.05) during storage. Thiobarbituric acid reactive substances (TBARS) of the control and AA-containing samples increased (p < 0.05); those of GSE-containing samples did not change significantly (p > 0.05) over the storage period.

The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions

1. The combined effect of sage (S), sodium erythorbate (SE), a mixture of sage and sodium erythorbate (MIX) and vacuum packaging (VP) and modified atmosphere packaging (MAP) on the quality of cooked turkey meatballs stored at 4°C was investigated. The physicochemical properties (colour, MDA, AV, pH, water activity), microbiological quality characteristics (counts of mesophilic and psychrotrophic bacteria, fungi, coliforms and Clostridium sp.) and flavour attributes of meatballs were determined. 2. The values of the colour parameters L*, a* and b* were affected by the additives and packaging method. The colour of meatballs was better protected by sodium erythorbate than by sage or a mixture of sage and sodium erythorbate. The additives effectively stabilised lipids against oxidation and slowed down hydrolytic changes in turkey meatballs. Sage and a mixture of sage and sodium erythorbate showed stronger antioxidant properties than sodium erythorbate added alone. Products with additives were characterised by better sensory quality than control samples. Sage and MIX prevented the growth of mesophilic and psychrotrophic bacteria. All additives inhibited the growth of coliforms. 3. MAP was more effective than VP in maintaining the microbial and sensory quality stability of cooked turkey meatballs. However, VP appears to be a better method as regards the maintaining of lipid stability in turkey meatballs.

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts

Peanut paste and peanut butter have high oil contents and are thus susceptible to developing rancidity and off-flavours through lipid oxidation. Preservation of the chemical and sensory quality of these products is one of the main problems in the peanut industry. The purpose of this study was to compare the chemical and sensory stability of peanut paste prepared with high-oleic peanuts (cv. Granoleico, GO-P) with that of peanut paste prepared with normal peanuts (cv. Tegua, T-P) from Argentina. Chemical (peroxide and p-anisidine values and conjugated dienes) and sensory (roasted peanutty, oxidised and cardboard flavours) indicators of lipid oxidation were measured in peanut pastes stored at 4, 23 and 40 °C. Chemical indicator values and oxidised and cardboard flavours showed lower increments in GO-P than in T-P during storage. T-P had significantly higher peroxide value than GO-P. Roasted peanutty flavour showed a lower decrease in GO-P. Peanut paste prepared with high-oleic peanuts had four (at 4 °C), two (at 23 °C) and three (at 40 °C) times longer shelf-life than peanut paste prepared with normal peanuts. These results indicate that high-oleic Granoleico kernels provide peanut paste with higher protection against lipid oxidation.