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Article

Compositional and sensory comparisons between normal- and high-oleic peanuts.

Journal of agricultural and food chemistry - 8 Mar 2006

Isleib Thomas G, Pattee Harold E, Sanders Timothy H, Hendrix Keith W, Dean Lisa O

Abstract excerpt

The high-oleic-acid trait improves the oxidative stability of peanuts (Arachis hypogaea L.) and their products. The explicit effect of the trait on sensory quality, particularly on off-flavors associated with oil rancidity, has not been well documented. To assess the effect of the trait on off-flavors, data from two independent databases were analyzed to compare sensory quality and composition in normal- versus...

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Identifiers

PMID: 16506830
DOI: 10.1021/jf052353t

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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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