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Sensory attribute variation in low-temperature-stored roasted peanut paste.

H E Pattee1, F G Giesbrecht, T G Isleib

  • 1Market Quality and Handling Research, Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, North Carolina State University, Raleigh 27695-7625, USA. harold_pattee@ncsu.edu

Journal of Agricultural and Food Chemistry
|May 4, 2000
PubMed
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Roasted peanut sensory studies show that storage at -23°C stabilizes flavor compared to -10°C, despite some taste changes like increased staleness due to lipid oxidation over 13 months.

Area of Science:

  • Food Science
  • Sensory Analysis
  • Analytical Chemistry

Background:

  • Sample storage duration is critical in sensory studies, impacting panel fatigue and statistical power.
  • Roasted peanuts are typically stored at -10°C to -23°C to minimize sensory changes.
  • Previous studies examined stability over 13 months, noting changes in taste attributes.

Purpose of the Study:

  • To evaluate the impact of frozen storage temperature on the sensory stability of roasted peanuts.
  • To identify specific sensory attributes affected by long-term frozen storage.
  • To compare the effects of -10°C versus -23°C storage on roasted peanut quality.

Main Methods:

  • Roasted peanut samples were stored at -10°C and -23°C for up to 13 months.
  • Sensory evaluation was conducted periodically to assess taste and other attributes.

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  • Statistical analysis was used to identify significant changes and interactions.

    • Main Results:

    • Sweet taste remained stable; bitter and tongue burn attributes increased slightly.
    • Stale taste increased, indicating ongoing lipid oxidation even at -23°C.
    • Storage at -23°C demonstrated better stabilization of roasted peanut flavor compared to -10°C, despite attribute changes.

    Conclusions:

    • Frozen storage at -23°C is more effective in preserving roasted peanut sensory profiles than -10°C.
    • Lipid oxidation and associated sensory changes (staleness, fruity notes) occur slowly even under frozen conditions.
    • Understanding these storage effects is crucial for designing robust sensory studies and ensuring product quality.