Storage water activity affects flavor fade in high and normal oleic peanuts

Studies were conducted on roasted high oleic (HOP) and normal oleic peanuts (NOP) to investigate the effect of storage water activity on flavor changes. Peanuts were stored for 0–7 weeks at 0.19 and 0.60 water activities ( a w). Volatile flavor compounds were analyzed using solid phase microextracti...

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Bibliographic Details
Published in:Food research international 2002, Vol.35 (8), p.769-774
Main Authors: Reed, Kyle A, Sims, Charles A, Gorbet, Daniel W, O'Keefe, S.F
Format: Article
Language:English
Subjects:
Biological and medical sciences
Flavor fade
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
High oleic peanuts
Oxidation
Water activity
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Summary:Studies were conducted on roasted high oleic (HOP) and normal oleic peanuts (NOP) to investigate the effect of storage water activity on flavor changes. Peanuts were stored for 0–7 weeks at 0.19 and 0.60 water activities ( a w). Volatile flavor compounds were analyzed using solid phase microextraction–gas chromatography. HOP had better oxidative stability compared to NOP, which had peroxide values 7–10 times higher. Sensory evaluation showed HOP retained roasted peanutty characteristics and resisted off-flavor development during storage better than NOP. Pyrazines remained at higher levels after storage in HOP, which also formed lower levels of aldehydes. Oxidation and sensory changes were higher at low a w.
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(02)00073-X