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  • 1
    Electronic Resource
    Electronic Resource
    Peptide Mapping of Peanut Proteins: Identification of Peptides as Potential Indicators of Peanut Maturity (1994)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 42 (1994), S. 623-628 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00039a004
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  • 2
    Electronic Resource
    Electronic Resource
    Enzyme-Amplified Microtiter Plate Assay for Ethanol: Its Application to the Detection of Apparent Ethanol in Peanuts (1995)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 43 (1995), S. 1545-1548 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00054a024
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  • 3
    Electronic Resource
    Electronic Resource
    DESCRIPTIVE ANALYSIS OF COMMERCIALLY AVAILABLE CREAMY STYLE PEANUT BUTTERS (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study was undertaken to establish category and product descriptive characteristics of commercial creamy style peanut butters for use in subsequent modeling of consumer response. An established descriptive lexicon for peanut flavor was modified with additional appearance and texture terminology to describe these samples. To determine the full category space for the appearance, flavor and texture characteristics for commercial creamy style peanut butters, a highly trained descriptive panel screened 42 brands. A subset of 22 peanut butters was identified which represented the available range of appearance, flavor and texture variations and determined the product category. These 22 commercial creamy style peanut butters were subsequently evaluated and quantitatively described using 4 appearance, 19 flavor and 12 texture descriptors. Using both hierarchical clustering and principal component analysis, 4 logical associative groupings of products were identified: store and name brands, natural brands, reduced fat brands, and some store or name brands with unique or unusual appearance, flavor or texture characteristics. Omission of products with redundant characteristics within a factor grouping enabled further reduction to 15 products for subsequent quantitative consumer testing to establish a model for descriptive analysis as a predictor of consumer research responses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00355.x
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  • 4
    Electronic Resource
    Electronic Resource
    DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVOR (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 3 (1988), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A lexicon of terms to describe desirable as well as undesirable flavors in peanuts has been developed. The lexicon and an intensity rating scale was developed by a 13 member panel of flavor and peanut specialists representing industry and the USDA-Agricultural Research Service. This system is intended to provide definitive, common terminology for use in communicating differences in peanut flavor variables among all phases of peanut research and industry.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1988.tb00426.x
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  • 5
    Electronic Resource
    Electronic Resource
    USING FOCUS GROUPS TO DEVELOP A QUANTITATIVE CONSUMER QUESTIONNAIRE FOR PEANUT BUTTER (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two consumer focus group sessions, with a total of 20 participants, were conducted to gather information on consumer vocabulary for appearance, flavor and texture attributes and appropriateness of attribute scales for commercially available peanut butter. Participants were asked to describe peanut butter and identify each descriptor as a positive or negative attribute of the product. To examine the utility of the vocabulary, participants tasted four distinctly different, unidentified peanut butter samples. The results indicated that the samples differed on most of the descriptors and suggested that these consumers were able to discriminate between various brands of peanut butter on specific appearance, flavor, and textural attributes. The focus groups provided a vocabulary for the development of a quantitative consumer test questionnaire and increased understanding of consumer language for peanut butter. The questionnaire developed from the results of the focus group sessions was used for subsequent quantitative consumer testing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00263.x
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  • 6
    Electronic Resource
    Electronic Resource
    Maturity and roasting of peanuts as related to precursors of roasted flavor (1989)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 37 (1989), S. 760-765 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00087a042
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  • 7
    Electronic Resource
    Electronic Resource
    Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Florunner peanuts from five, pod-color based, maturity classes from 1985 and 1986 crop years were screened to obtain uniform sized kernels for roast color and descriptive flavor analyses. Maturity classes were roasted to the same Hunter L value (50 ± 1) using variable roast times or roasted for the same time wherein Hunter L values increased as maturity increased. Sensory evaluation of both roast methods suggested a trend for increased intensity of “on” flavor descriptors such as roasted peanutty and sweet aromatic as peanuts mature. Intensities of “off” flavor descriptors such as painty and fruity fermented were higher in immature peanuts. Intensities of several descriptors were affected by moderate handling differences between the two crop years.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb03110.x
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  • 8
    Electronic Resource
    Electronic Resource
    Interaction of Maturity and Curing Temperature on Descriptive Flavor of Peanuts (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Windrow dried peanuts were separated into five, pod-mescarp color-based maturity classes and mechanically cured with three temperature regimes. Temperature treatments used in the commercial drying operation were ambient air (maximum 35°C), ambient + 8.4°C increase, and ambient +16.8°C increase. A panel trained in peanut flavor descriptive analysis evaluated peanuts of similar size and roast color from each maturity stage. Intensity ratings of descriptors roasted peanutty and sweet aromatic were lowest and ratings for fruity fermented, painty, sour, and bitter were highest for immature peanuts cured at the higher temperatures.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb07944.x
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  • 9
    Electronic Resource
    Electronic Resource
    Maturity Effects on Sensory and Storage Quality of Roasted Virginia-Type Peanuts (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Virginia-type peanuts from two yrs were studied to determine differences in sensory and storage characteristics of five mesocarp-color based maturity classes. Peanuts were roasted, stored at 37°C, and sampled over 12 wk to evaluate flavor and oil. Higher intensities of roasted peanutty and sweet and lower painty flavors were found in the most mature classes. Painty increased more quickly in immature classes. Oxidative stability and fatty acid profiles indicated this change. Immature peanuts had lower flavor impact and deteriorated faster. Distributions at progressive harvest dates indicated more immature peanuts in the Extra Large Kernel grade at early harvest. Variability in sensory characteristics of maturity classes and changes in their distribution in size-based commercial grades indicate a high potential for maturity related flavor variation between lots.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15744.x
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  • 10
    Electronic Resource
    Electronic Resource
    Interrelationship of kernel water activity, soil temperature, maturity, and phytoalexin production in preharvest aflatoxin contamination of drought-stressed peanuts (1989)
    Springer
    Mycopathologia 105 (1989), S. 117-128 
    Details
    ISSN: 1573-0832
    Keywords: aflatoxin ; drought ; maturity ; moisture ; peanuts ; phytoalexins
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Abstract Samples of Florunner peanuts were collected throughout a period of late-season drought stress with mean geocarposphere temperatures of 29 and 25 °C, and determinations of maturity, kernel water activity (aw), percent moisture, capacity for phytoalexin production, and aflatoxin contamination were made. Results showed an association between the loss of the capacity of kernels to produce phytoalexins and the appearance of aflatoxin contamination. Kernel aw appeared to be the most important factor controlling the capacity of kernels to produce phytoalexins. Mature peanuts possessed additional resistance to contamination that could not be attributed solely to phytoalexin production. Kernel moisture loss was accelerated in the 29 °C treatment compared to the 25 °C treatment, and data indicated that the higher soil temperature also favored growth and aflatoxin production by Aspergillus flavus in peanuts susceptible to contamination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00444034
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