Sensory attribute variation in low-temperature-stored roasted peanut paste |
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Authors: | Pattee H E Giesbrecht F G Isleib T G |
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Institution: | Market Quality and Handling Research, Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, North Carolina State University, Raleigh 27695-7625, USA. harold_pattee@ncsu.edu |
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Abstract: | Length of sample storage can become significant in sensory studies due to panel fatigue limitations and samples needed for a reasonable expectation of finding significant differences. In roasted peanut sensory studies samples are stored between -10 and -23 degrees C to prevent or retard changes. Studies of up to 13 months' duration have examined stability and slow-rate sensory changes. Sweet taste was relatively stable, whereas bitter and tongue burn attributes increased slightly. Stale taste increased, suggesting lipid oxidation was taking place even at -23 degrees C. Painty attribute did not increase until stale was >3. An increase in fruity attribute was unexpected. With increases in fruity and stale attributes a decrease in roasted peanut was expected. However, storage at -23 degrees C seems to stabilize the roasted peanut lability when compared to storage at -10 degrees C. Fruity and stale interactions with roasted peanut and lability of roasted peanut were shown to be three separate and identifiable effects on roasted peanut. |
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