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Article

Effect of high-oleic trait and paste storage variables on sensory attribute stability of roasted peanuts.

Journal of agricultural and food chemistry - 4 Dec 2002

Pattee Harold E, Isleib Thomas G, Moore Kim M, Gorbet Daniel W, Giesbrecht Francis G

Abstract excerpt

There has been much interest in the effect of the high-oleic acid trait of peanuts on various quality factors since discovery of high levels of oleic acid in a peanut mutant genotype. The trait provides greater oxidative stability for the high-oleic oil and seed. Several research groups have investigated high-oleic peanut oil and roasted peanut flavor characteristics, which were similar within high-oleic lines...

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Identifiers

PMID: 12452660
DOI: 10.1021/jf025853k

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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