A rapid headspace analysis method for evaluating the flavor quality of peanuts using gas chromatography has been developed and Lested. Samples are ground. heated in glass vials for 30 min at 150°C. and the deadspaceinjectkd using a gas tight syringe. After initial startup, one can screen samples for flavor defects at the rate of four per hour. Of the peaks produced from peanut headspace analysis, most have been identified by gas chromatography/mass spectrometty and eight have been related to specific flavor characteristics.

Six peanut (Arachis hypogaea L.) varieties were analyzed for amino acid concentration among four consecutive sections across the two cotyledons. Significant differences were found among varieties (average 60% of total variation), among seeds (average 15% of total variation), and for some amino acids between sections (average 2.7% of total variation). With the exception of glutamic acid, proline, and histidine, varietal differences accounted for most of the variability found. Therefore, it appears that partial seed analysis for amino acids may be useful in genetic studies and for breeding selections.

Peanut (Arachis hupogaea L.) cultivars (Starr and Florunner) and four peanut introductions (PI 261945, 261946, 261973, and 261980) were each separately inoculated with a mild strain (M2) and with the necrosis strain (N) of peanut mottle virus. The effects of these viral strains on the chemical composition of peanut seed were evaluated. The chemical characteristics varied with the type of viral infection. The greatest effect was on fatty acids and the least on the total amino acids. In general, peanuts infected with the necrosis strain showed: (1) a decrease in the percentages of stearic and oleic acids, while linoleic, arachidic, behenic, and lignoceric acids increased, (2) increases in the levels of the free amino acids glycine, alanine, isoleucine, histidine, lysine, and arginine, and (3) the total amino acids exhibited a slight decrease in aspartic acid and a slight increase in methionine. Peanuts infected with the mild strain generallly showed: (1) a slight increase in linoleic acid, (2) little effect on the free amino acids, and (3) a small increase in tyrosine and a slight decrease in serine and aspartic acid for the total amino acids. No treatment effect was noted on protein content.