During the 1987 crop year a quality survey using the organic volatile meter (OVM) was conducted at six (A-E) peanut buying stations located throughout Northampton County, NC. Three different frequency distribution patterns were observed for sample headspace volatile concentration (HSVC) levels. At locations A and B about 66% of the samples analyzed had an HSVC of 8.8 mg/kg air or less. An HSVC of 8.8 mg/kg air is considered to be a volatile concentration at which peanut samples are marginally acceptable. Locations C, D, and F had about 58% of the samples with an HSVC of 8.8 mg/kg air or less while Location E had approximately 45%. At an HSVC level of 24.8 mg/kg air or less the percentages were approximately 88, 87, and 69%, respectively. Most of the difference in frequency distribution patterns is thought to result from environmental factors which influenced the average maturity of the crop at harvest. Trained taste panel profiling of a roasted peanut paste made from selected screen-sized seed fractions and HSVC levels indicated that the fruity character note was most characteristic of the off-flavor associated with increasing HSVC values. Low intensity levels were characterized as sweet fruity and higher levels of intensity as an alcohol-fermented fruity character. Further flavor evaluation of roasted peanut paste from selected screen-sized seed fractions showed all fractions with an HSVC of 7.6 mg/kg air or above were unacceptable while fractions with HSVC levels between 5.3 and 3.1 mg/kg air were marginally acceptable. Fractions with HSVC levels at 2 mg/kg air or less were acceptable.
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Keywords: Arachis hypogaea, Groundnut, quality, organic volatile meter, off-flavors, roasted peanut flavor
How to Cite:
Pattee, H. & Rogister, E. & Giesbrecht, F.,
(1989) “Interrelationships Between Headspace Volatile Concentration, Selected Seed-Size Categories and Flavor in Large-Seeded Virginia-Type Peanuts¹”,
Peanut Science 16(1),
31 Dec 1988