Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 507565
Title Flavor of roasted peanuts (Arachis hypogaea) - Part II: Correlation of volatile compounds to sensory characteristics
Author(s) Lykomitros, Dimitrios; Fogliano, Vincenzo; Capuano, Edoardo
Source Food Research International 89 (2016). - ISSN 0963-9969 - p. 870 - 881.
DOI http://dx.doi.org/10.1016/j.foodres.2016.08.017
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Abstract Flavor and color of roasted peanuts are important research areas due to their significant influence on consumer preference. The aim of the present study was to explore correlations between sensory attributes of peanuts, volatile headspace compounds and color parameters. Different raw peanuts were selected to be representative of common market types, varieties, growing locations and grades used in Europe. Peanuts were roasted by a variety of processing technologies, resulting in 134 unique samples, which were analyzed for color, volatile composition and flavor profile by expert panel. Several headspace volatile compounds which positively or negatively correlated to “roasted peanut”, “raw bean”, “dark roast” and “sweet” attributes were identified. Results demonstrated that the correlation of CIELAB color parameters with roast related aromas, often taken for granted by the industry, is not strong when samples of different raw materials are subjected to different processing conditions
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