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Storage Conditions, Fatty Acid Composition, and Roasting Methods) i FLAVOR FORMATION AND SENSORY PERCEPTION OF SELECTED PEANUT GENOTYPES (ARACHIS HYPOGEA L.) AS AFFECTED BY STORAGE WATER ACTIVITY, ROASTING, AND PLANTING DATE By GEORGE L. BAKER IV A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2002 ACKNOWLEDGMENTS I would like to thank all of my family, friends, and faculty at the University of Florida for the care and guidance that they have given me through the past few years. Thanks go to my committee members (Dr. Robert Bates, Dr. Daniel Gorbet, and Dr. Steven Talcott) for their outstanding ideas, personal and financial cooperation, as well as those who helped at the Marianna Research Station with the growing, grading and shelling of the peanuts used in these studies. Many thanks go to John Cornell for the suggestions, explanations, and analysis of statistical methods throughout my studies. My appreciation goes to Timothy Sanders et al. and members of the North Carolina State Food Science Department for roasting the peanuts discussed in the first chapter of this dissertation. I would like to especially thank Dr. Sean F. O’Keefe and Dr. Charles A. Sims, for their mentorship, financial assistance, and friendship. Last, but definitely not least, I would like to thank my wonderful wife, Florian, for the love, patience, and direction that only she could give. ii TABLE OF CONTENTS Page ACKNOWLEDGEMENTS…………………………...……………………….………….ii LIST OF TABLES……………………………………………………………………..…vi LIST OF FIGURES………..…………………………………………………………....viii ABSTRACT……………………………………………………………………………...xi CHAPTER 1 INTRODUCTION…….……..……..………………………………………………....1 2 REVIEW OF LITERATURE.………..……..……………………………………..….5 Overview…………………………………………………………………………...…5 History……………………………………………………………………………..…7 Peanut Growth……………………………………………………………….…….…7 Harvesting, Drying, and Storage………………………………………………..…….8 Nutrition…………………………..…………………………………………………..9 Peanut Storage, Stability, and Oxidation……….……...……..………..…………….11 Sensory……………………………………………….……………………..……….14 History and Uses……………………………………………….……………...14 Testing………………………………………………………………….……...15 Peanut Flavor………………………………………………………………….17 Planting Date and Peanut Maturity..…………………..……………………..……....18 Moisture…………………………………………………………..………………….20 Color Development………………………………………………………………......21 Applications………………………………………………………..……….....21 Theory………………………………………………………………………....22 Water Activity………………………………………………………..………………23 Formation of Peanut Flavor ……………………………………………….…....…...24 Peanut Roasting…………………………………………………………..…...24 Pyrazine Development……………………………………………………...…25 Solid Phase Microextraction (SPME)………………………………………………..29 iii 3 STORAGE WATER ACTIVITY EFFECTS, OXIDATION AND SENSORY PROPERTIES OF HIGH-OLEIC PEANUTS…………………...……….…..33 Introduction…………………………………………………………………………..33 Materials and Methods…………………………………………………………….…34 Sample Preparation and Storage………………………………………………34 Lipid Extraction and Peroxide Value Determinations………………………...35 Sensory Analysis………………………………………………………..…….35 Statistics……………………………………………………………………….36 Moisture……………………………………………………………………….36 Sorption Isotherms……………………………………………………….……36 Results and Discussion………………………………………………………………36 Moisture……………………………………………………………………….36 Peroxide Values (PVs)………………………………………………………...37 Sensory Analysis………………………………………………………………37 Conclusions…………………………………………………………………….…….39 4 DETERMINATION OF PYRAZINES AND FLAVOR CHANGES IN PEANUTS DURING ROASTING…………………………..………………………46 Introduction…………………………………………………………………………..46 Materials and Methods……………………………………………………………….48 Sample Preparation and Storage…………………………………………….…48 Peanut Roasting..………………………………………………………………49 Sensory Analysis..……………………………………………………………..49 Roast Color……………………………………………….……………………51 Moisture……………………………………………………………………….51 Solid Phase Microextraction (SPME)…………………………………………51 External Standard Preparation………………………………………….51 Sample Preparation……………………………………………………..54 Results and Discussion………………………………………………………………55 Conclusions…………………………………………………………….…………….63 5 FATTY ACID CONTENT, MOISTURE, AND SENSORY EVALUATION OF STORED ROASTED PEANUT GENOTYPES FROM VARIOUS PLANTING DATES…………………………….…………………………………………………93 Introduction…………………………………………………………………………..93 Materials and Methods………………………………………………………………95 Sample Preparation and Storage………………………………………………95 Sensory Analysis………………………………………...……………………96 Moisture.....……………………………………………………………..……..97 Roast Color...……………………………………………………………….....98 Fatty Acids…………………………………………………………………….98 Statistics……………………………………………………………………….99 Results and Discussion………………………………………………………………99 iv Sensory Analysis………………………………………………………………99 Multiple Planting Date Genotypes (Main Effects)………………………….99 Single Planting Date Genotypes (Main Effects)………..………..……….101 Moisture………………………………………………………………………102 Fatty Acid Analysis…………………………………………………………..102 Conclusions………………………………………………………………………….104 SUMMARY AND CONCLUSIONS…..……………………………….……………116 APPENDIX A TASTE PANEL SHEETS FOR CHAPTER 2………………..……..………….…118 B TASTE PANEL SHEETS FOR CHAPTER 3………..…………………………...121 C TASTE PANEL SHEETS FOR CHAPTER 4……..……………………………...122 REFERENCES…………………………………..……………………………….…….123 BIOGRAPHICAL SKETCH…………………………………………………………..130 v LIST OF TABLES Table Page 2-1 Fat Comparison of Peanuts to Other Food Products………………………………....9 2-2 Vitamins and Minerals Present in Peanuts and Their Uses in the Body…………….10 2-3 Pyrazine Compounds Found in Peanuts…………………………………………….26 2-4 Odor Thresholds and Odor Descriptors of Selected Pyrazines (ppb) in Water……..26 3-1 Statistics for Sensory Parameters…………………………………………….……..45 3-2 Duncan’s Mean Separation for Sensory Ratings and Storage Water Activity……...45 3-3 Duncan’s Mean Separation for Sensory Ratings During Storage.………………….45 4-1 Balanced Incomplete Block Design for Panelist Presentation……………………...51 4-2 Selected Primary Pyrazine Concentration for Standard Curve…………………..…52 4-3 Linear Regression Equations and R2 values for External Pyrazine Standard………52 4-4 Main Effects of Roasting Treatments (Averaged Across All Genotypes) on Sensory Attributes……………………………………………………………….…72 4-5 Effects of Roasting Time and Temperature on the Sensory Attributes of Peanut Genotypes………………………………………………………..…………………..73 4-6 Effects of Roasting Time and Temperature for Pyrazines, L-value, and Moisture…74 4-7 Statistical Correlations Between Pyrazines, L-value, and Roasted Aroma for Florunner……………………………………………………..………………….…87 4-8 Statistical Correlations Between Pyrazines, L-value, and Roasted Aroma for Florida MDR 98……………………………………………………………………88 4-9 Statistical Correlations Between Pyrazines, L-value, and Roasted Aroma for Georgia Greene……………………………………………………………...……..89 vi 4-10 Statistical Correlations Between Pyrazines, L-value, and Roasted Aroma for SunOleic 97R…………………………………………………….……...…..90 4-11 Coded and Actual Prediction Equations for 2-Methylpyrazine, 2,5- dimethylpyrazine, Total Pyrazines, L-value, Roasted Aroma and Roasted Flavor for Florunner………………………..…………………………………….91 4-12 Coded and Actual Prediction Equations for 2-Methylpyrazine, 2,5- dimethylpyrazine, Total Pyrazines, L-value, Roasted Aroma and Roasted Flavor for Florida MDR 98...……………………..……………………………….91 4-13 Coded and Actual Prediction Equations for 2-Methylpyrazine, 2,5- dimethylpyrazine, Total Pyrazines, L-value, Roasted Aroma and Roasted Flavor for Georgia Greene…………………..………………………………….….92 4-14 Coded and Actual Prediction Equations for 2-Methylpyrazine, 2,5- dimethylpyrazine, Total Pyrazines, L-value, Roasted Aroma and Roasted Flavor for SunOleic 97R….………………..………………………………………92 5-1 Main Effects of Storage Time, Planting Date and Genotype on Sensory Characteristics…………………………………………………………………….106 5-2 ANOVA Interactions for Multiple Planting Dates at Time 0..……….. ……...…..107 5-3 ANOVA Interactions for Multiple Planting Dates at 3 Months of Storage.………108 5-4 ANOVA Interactions for Multiple Planting Dates at 6 Months of Storage……….109 5-5 Main Effects of Storage Time and Variety on Sensory …………….. ……………110 5-6 ANOVA Interactions for Single Planting Date Genotypes..………………………111 5-7 Fatty Acid Percentage for Various Genotypes of Multiple Planting Dates ………112 5-8 Oleic/Linoleic Acid Ratio, Iodine Value, and Percent Saturation of Multiple Planting Date Genotypes…………………………………………………………..113 5-9 Statistical Significance for Fatty Acids Related to Planting Date, Variety, and Their Interaction……………………………………………………………..114 vii LIST OF FIGURES Figure Page 2-1 Summary of Autooxidation in Food Systems………………………………………13 2-2 Water Activity and Rate of Oxidation………………………………………………24 2-3 An Unsubstituted Pyrazine………………………………………………………….25 2-4 Maillard Reaction Pathway…………………………………………………………27 2-5 Proposed Alkylpyrazine Formation by Maillard Reactions………………………...28 2-6 SPME Extraction / Desorption Process…………………………………………….30 3-1 Moisture Changes During Storage at Various Water Activities……………………40 3-2 Peroxide Values During Storage at Various Water Activities……………………...40 3-3 Roast Peanutty Flavor During Storage at Various Water Activities……………….41 3-4 Crunchiness During Storage at Various Water Activities………………………….41 3-5 Cardboardy Flavor During Storage at Various Water Activities…………………..42 3-6 Painty Flavor During Storage at Various Water Activities………………………...42 3-7 Crunchiness and Moisture Content Correlation……………………………………43 3-8 Change in Moisture During Storage at Various Water Activities………………….43 3-9 Moisture Sorption Isotherms for High Oleic Peanuts……………………………....44 4-1 SPME Equilibrium……………………………………………………………….….54
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