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

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 compared to Florunner. It was observed that some high-oleic lines derived from the Sunrunner cultivar have consistently higher predicted breeding values for roasted peanut attribute than Sunrunner itself. This study investigated if this apparent effect of the trait was an artifact arising from the handling procedures during processing and storage or from flavor fade. High-oleic lines used were derived by backcrossing the trait into existing cultivars, and the comparison of sensory attribute intensity was with the recurrent parent used in backcrossing. Previous comparisons have been between lines differing in more than just oleate content, that is, with widely different background genotypes that could contribute to the differences observed. Differential rates of change in sensory attributes were found in different background genotypes, suggesting that the comparison of high- and normal-oleic lines should be made in common background genotypes as well as in common production and postharvest environments. There was no measurable change in roasted peanut attribute in samples stored at -20 degrees C over the 63 day duration of this experiment. There were changes in roasted peanut in samples stored at 22 degrees C, confirming that storage at -20 degrees C is sufficient for large studies that require multiple sensory panel sessions over a period of weeks.