Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements

Grosso, Nelson Rubén and Resurreccion, A.V.A. (2002) Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. Journal of Food Science, 67 (4). pp. 1530-1537. ISSN 1750-3841

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Resumen

A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.

Tipo de documento:	Artículo
Palabras clave:	Consumer Test. Descriptive Analysis. Hexanal. Peanut. Shelf Life. Storage.
Temas:	Q Ciencia > QK Botánica S Agricultura > SB Cultura de la planta
Unidad académica:	Universidad Católica de Córdoba > Facultad de Ciencias Químicas
Google Académico:	Ver citaciones
URI:	http://pa.bibdigital.ucc.edu.ar/id/eprint/4271

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