Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

Dimitrios Lykomitros, V. Fogliano, E. Capuano

Research output: Contribution to journalArticleAcademicpeer-review

9 Citations (Scopus)

Abstract

Flavor and color of roasted peanuts have a strong impact on consumer acceptability. They can be influenced by
raw material and processing technology. Raw peanuts of various market types, origins and grades were processed
by different technologies to produce 134 unique samples, which were profiled by a sensory panel and analyzed
for color and fatty acid composition. Principal Component Analysis, Canonical Variate Analysis and
General Linear Model regression were used to identify differences in flavor, color and fatty acid profiles, and to
relate them to raw materials or process conditions. Data showed that raw material selection is key for flavor,
but processing is also significant. Specifically, maceration significantly increased “roasted peanut” and “dark
roast” aromas, reducing “sweet”, “raw bean” aromas, and sweetness. It also influenced color and the fatty acid
profile. Baking reduced “roasted peanut” and “dark roast” and increased “raw bean” aromas compared to frying,
and impacted color development.
Original languageEnglish
Pages (from-to)860-869
JournalFood Research International
Volume89
DOIs
Publication statusPublished - 2016

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