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Article

A study of the relationships among consumer acceptance, oxidation chemical indicators, and sensory attributes in high-oleic and normal peanuts.

Journal of food science - 1 Jan 2000

Nepote V, Olmedo R H, Mestrallet M G, Grosso N R

Abstract excerpt

The purpose of this study was to determine the relationships between overall acceptance, chemical indicators, and sensory attributes in roasted peanuts harvested from high-oleic peanut genotypes produced in Argentina. Oleic/linoleic ratio (O/L), peroxide value, p-anisidine value, conjugated dienes, consumer acceptance, and descriptive analysis were performed on roasted peanuts prepared using 16 genotypes of...

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Identifiers

PMID: 19200116
DOI: 10.1111/j.1750-3841.2008.00972.x

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