Samples of three commercial brands of peanut butter stored in the dark at about 25oC were evaluated periodically by direct gas chromatography and by their processors' taste panels. The areas of 9 peaks of each volatiles profile were computed and correlated with flavor scores. The natural logarithm of methyl-butanal peak area/hexanal peak area correlated with flavor score of peanut butter in earlier work, correlated well with flavor score for one brand of peanut butter, but other gas chromatographic peak ratios gave better correlations for the two other brands.
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Keywords: Peanut butter, volatiles, direct gas chromatography, flavor
How to Cite:
Fore, S. & Dupuy, H. & Wadsworth, J.,
(1976) “Correlation of Volatile Components of Peanut Products with Flavor Score I. Shelf Life Studies on Peanut Butter¹”,
Peanut Science 3(2),
1Presented in part at the 6th Annual Meeting, APREA, Williamsburg, Va., July 1417, 1974 and in part at the 7th Annual Meeting, APREA, Dothan, Ala., July 1618, 1975.
2One of the facilities of the Southern Region, Agricultural Research Service, U.S. Department of Agriculture.
3Mention of companies or commercial products does not imply recommendation by the U.S. Department of Agriculture over others not mentioned.