Progress 08/01/06 to 07/30/11
Outputs
Progress Report Objectives (from AD-416) Identify peanut flavor compounds and determine precursor for those compounds. Determine the influence and potential for influence of genetic production and handling factors. Approach (from AD-416) Flavor chemistry methodology to include volatile compound extraction, separation of acidic and basic fractions using solvent assisted flavor extraction (SAFE) GC headspace analysis, GC olfactomety, (GC) GC mass spectrometry, (GCMS) aroma extract dilution analysis (AEDA) and various descriptive sensory analysis techniques will be used to identify compounds of interest. Peanut samples with high flavor impact and other unique characteristics, such as low flavor impact and off flavors, will be selected from ongoing evalution of Uniform Peanut Performance Trials (genetic) germplasm. Unique flavor samples will be obtained using techniques known to produce specific flavor variations. This research relates to in house objective 1: Determine the effect of production location, maturity, curing, seed moisture, composition, processing and relevant interactions to improve flavor and flavor consistency in peanut varieties and breeding lines. Volatile compound extraction methods were optimized to obtain the highest recovery of peanut flavor volatiles. Volatile compound analysis related to roasted peanutty flavor was conducted on peanuts of different maturity classes. Volatile extraction parameters were optimized and Gas Chromatography, GC-olfactometry, GC-MS, GC-GC-TOF analyses were conducted to identify and quantify roasted peanutty flavor volatiles. Model systems prepared from high aroma active compounds were similar to roasted peanut aroma. These data provide in depth understanding of important flavor compounds and provide entry into a understanding of the precursors of these compounds. Precursor compounds may serve as markers of flavor potential in developing peanut varieties. Monitoring activities included meetings, discussions, data checking and participation in manuscript writing.
Impacts
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Publications
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Progress 10/01/09 to 09/30/10
Outputs
Progress Report Objectives (from AD-416) Identify peanut flavor compounds and determine precursor for those compounds. Determine the influence and potential for influence of genetic production and handling factors. This project relates to inhouse objective 2: Identify, isolate, and characterize biochemical/bioactive components in peanuts that influence or indicate flavor, flavor potential, off-flavor, or nutritional quality. Studies were completed to identify the source of pumpkin pie/spice off flavor occasionally found in roasted peanuts. Two hundred peanut samples from several breeding lines from nine planting locations across the U.S. were evaluated by a highly trained descriptive sensory panel. Forty samples were described as having the pumpkin pie spice by at least one panelist. Eight of those samples had panel mean intensities for pumpkin pie spice off-flavor significantly different from zero, with intensity scores ranging as high as 2.6. The incidence of pumpkin pie spice was not linked to a specific location and was found in peanuts grown in several of the nine locations. Volatiles from the highest intensity samples were isolated and analyzed using gas chromatography-mass spectrometry (GC/MS) and gas chromatography-olfactometry (GC/O). Retention index (RI) of the pumpkin pie spice compound in a ZB-5MS gas chromatography olfactometry column was found to be 1264. Comparison of RI of the compound with that of standards analyzed under the same conditions suggested that 2,3-dihydro-benzofuran may be the compound of interest. Studies to evaluate aromatic volatiles related to roasted peanut flavor were continued as part of this project on maturity sorted peanuts. Volatile extraction parameters were optimized and initial GC, GC- olfactometry and GC-MS analyses were conducted to evaluate changes in aromatic volatiles in maturity classes which are know to vary progressively in roast peanut flavor potential. Monitoring activities included meetings, discussions, data checking and participation in manuscript writing.
Impacts
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Publications
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Progress 10/01/08 to 09/30/09
Outputs
Progress Report Objectives (from AD-416) Identify peanut flavor compounds and determine precursor for those compounds. Determine the influence and potential for influence of genetic production and handling factors. Approach (from AD-416) Flavor chemistry methodology to include volatile compound extraction, separation of acidic and basic fractions using solvent assisted flavor extraction (SAFE) GC headspace analysis, GC olfactomety, (GC) GC mass spectrometry, (GCMS) aroma extract dilution analysis (AEDA) and various descriptive sensory analysis techniques will be used to identify compounds of interest. Peanut samples with high flavor impact and other unique characteristics, such as low flavor impact and off flavors, will be selected from ongoing evalution of Uniform Peanut Performance Trials (genetic) germplasm. Unique flavor samples will be obtained using techniques known to produce specific flavor variations. Significant Activities that Support Special Target Populations This project relates to inhouse objective 2: Identify, isolate, and characterize biochemcial/bioactive components in peanuts that influence or indicate flavor, flavor potential, off-flavor, or nutritional quality. Studies were completed to identify the source of pumpkin pie/spice off flavor occasionally found in roasted peanuts. Two hundred peanut samples from several breeding lines from nine planting locations across the U.S. were evaluated by a highly trained descriptive sensory panel. Forty samples were described as having the pumpkin pie spice by at least one panelist. Eight of those samples had panel mean intensities for pumpkin pie spice off-flavor significantly different from zero, with intensity scores ranging as high as 2.6. The incidence of pumpkin pie spice was not linked to a specific location and was found in peanuts grown in several of the nine locations. Volatiles from the highest intensity samples were isolated and analyzed using gas chromatography-mass spectrometry (GC/MS) and gas chromatography-olfactometry (GC/O). Retention index (RI) of the pumpkin pie spice compound in a ZB-5MS gas chromatography-olfactometry column was found to be 1264. Comparison of RI of the compound with that of standards analyzed under the same conditions suggested that 2,3-dihydro-benzofuran may be the compound of interest. Studies to evaluate aromatic volatiles related to roasted peanut flavor were continued as part of this project on maturity sorted peanuts. Volatile extraction parameters were optimized and initial GC, GC- olfactometry and GC-MS analyses were conducted to evaluate changes in aromatic volatiles in maturity classes which are know to vary progressively in roast peanut flavor potential. Monitoring activities included meetings, discussions, data checking and participation in manuscript writing.
Impacts
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Publications
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Progress 10/01/06 to 09/30/07
Outputs
Progress Report Objectives (from AD-416) Identify peanut flavor compounds and determine precursor for those compounds. Determine the influence and potential for influence of genetic production and handling factors. Approach (from AD-416) Flavor chemistry methodology to include volatile compound extraction, separation of acidic and basic fractions using solvent assisted flavor extraction (SAFE) GC headspace analysis, GC olfactomety, (GC) GC mass spectrometry, (GCMS) aroma extract dilution analysis (AEDA) and various descriptive sensory analysis techniques will be used to identify compounds of interest. Peanut samples with high flavor impact and other unique characteristics, such as low flavor impact and off flavors, will be selected from ongoing evalution of Uniform Peanut Performance Trials (genetic) germplasm. Unique flavor samples will be obtained using techniques known to produce specific flavor variations. Significant Activities that Support Special Target Populations This report serves to document research conducted under a specific cooperative agreement between ARS and North Carolina State University. Additional details of research can be found in the report for the parent project 6645-43440-009-00D entitled, "Development and Maintenance of Flavor and Shelf Life in Peanuts through Improved Handling, Processing, and Use of Genetic Resources." Progress was monitored by meeting and reviewing results with principle investigation scientists carrying out research. Using twenty 1 ton lots of peanuts, known to have a range of fruity fermented off flavor, a determination was made as to the desirability of an organized sampling plan for the off flavor distribution. After division into twenty separate samples from each lot, the samples were roasted, ground to paste and evaluated by a trained sensory panel. The variability in the samples demonstrated that there is a critical need for a sampling plan to be developed to reduce the risk of good lots being rejected (seller�s risk) and bad lots being accepted (buyer�s risk). After peanut samples from lots tainted with fruity fermented off flavor were evaluated by a trained panel, they were presented to untrained consumers to determine liking or disliking of the off flavor. Using two different sensory evaluation methods, it was found that with one method consumers could not distinguish between samples with and without the off note, but with the other method, a difference was seen between with samples with consumers showing a preference for the off note at very low levels. Specific volatile chemical compounds have been associated with fruity fermented off flavor in peanuts that has been has been induced in the laboratory by temperature abuse. When comparing samples containing naturally occurring fruity fermented off flavor with the artificial induced using analysis of the volatile compounds by gas chromatography coupled with mass spectroscopy (GC-MS), no chemical compounds were found to be present in common between them. The sensory evaluation of the two types of samples indicated that these samples had distinctly different flavor profiles. No compounds were found that could be used analytically as a rapid method to identify peanut lots with fruity fermented off flavor.
Impacts
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Publications
- Greene, J.L., Whitaker, T.B., Hendrix, K., Sanders, T.H. 2006. Fruity Fermented Off-flavor Distribution in Samples from Large Peanut Lots. Journal of Sensory Studies 22:453-461.
- Greene, J.L., Bratka, K.J., Sanders, T.H., Drake, M. 2006. Effectiveness of category and line scales to characterize consumer preception of fruity fermented flavor in peanuts. Journal of Sensory Studies 21:146-154.
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