Peanut (Arachis hypogaea L.) breeding lines with the high oleic fatty acid trait, acceptable yield, and acceptable grade have shelf-life quality characteristics that are much better than existing cultivars, however, the effects of this changed fatty acid composition on peanut sensory attributes are not known. Sensory evaluation of roasted-peanut paste from four high oleic acid breeding lines (F1250, F1315, F1316, F1334), Florunner, and NC 7 indicates that improvement in fatty acid composition of peanut lines does not appear to be associated with changes in roasted peanut attribute intensity. The breeding lines had similar attribute intensity to an accepted industry standard, Florunner, and were significantly better than NC 7 (4.44.8 vs. 3.9, respectively). F1316 and F1334 had higher (though not significantly higher) roasted peanut intensities than the other high oleic acid breeding lines (4.8 vs. 4.44.7, respectively). Comparisons for other sensory attributes, fruity, sweet, bitter, stale, painty, tongue/throat burn, astringent, woody/hulls/skins, and sour were not significantly different from Florunner or NC 7.
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Keywords: Roasted peanut quality, sensory, high oleic acid, genotypes
How to Cite:
Pattee, H. & Knauft, D.,
(1995) “Comparison of Selected High Oleic Acid Breeding Lines, Florunner and NC 7 Cultivars for Roasted Peanut, Sweet and Other Sensory Attribute Intensities¹”,
Peanut Science 22(1),
31 Dec 1994