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Abstract
The objectives of this study were to analyze the raw and roasted peanut flavor volatiles, amino acids, and fatty acid profiles of commercially available peanut cultivars in the United States. This study looked into how the various cultivars compared to the most commercially grown cultivar of the market-type. Runner peanuts are most commonly grown in Georgia, with Georgia 06G being the most commercially produced; the cultivars Georgia 13M, TUFRunner™ ‘297’, and AU-NPL17 were the most similar and are high-oleic, potentially extending the shelf-life. For the virginia and Spanish peanuts, the cultivars were similar in flavor profile to the most commercially grown cultivars Bailey and OLé, respectively. When correlating the amino acids and fatty acid profiles with the flavor volatiles there was some correlation between the amino acids, proline and aspartic acid, and the behenic, lignoceric, eicosenoic, and oleic fatty acids.