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Abstract
The main objective of this study was to compare the loss of roasted aroma or flavor-fade in peanut varieties and determine which cultivars are more resistant to flavor loss. Runner and virginia roasted peanut types of varying cultivars and oleic statuses were stored at room temperature (~23 °C) for 40 weeks with their volatiles identified and quantified using GC-MS analysis at 0, 8, 16, 24, 32, and 40 weeks. There were 22 volatile compounds identified throughout storage. Overall, high-oleic cultivars among the roasted peanut types were less oxidized after 40 weeks of storage while also maintaining stable pyrazine concentrations. Virginia cultivars exhibited lower concentrations of roasted flavor volatiles throughout storage as compared to runner cultivars. In comparison to GA06-RN, high-oleic cultivars of the runner-type are able to maintain or increase primary roasted flavor volatiles, while also resisting the development of oxidation products during storage.