An explorative study on the relationships between the quality traits of peanut varieties and their peanut butters

Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC–MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study

Huang

et al. 2021

“…Peanut butter is a casual food product made from fresh peanut seeds roasted and stripped of their red coating and ground. The flavor profile of peanut butter is similar to that of roasted peanuts, with a strong roasted and nutty aroma, particularly typical of roasted peanuts [ 40 ]. Peanut butter flavor formation varies by the peanut plant varieties, picking treatment, roasting processing, and storage conditions factors [ 56 ].…”

Section: Characterization Of Characteristic Flavor Substances In Raw ...mentioning

confidence: 99%

“…The substitution of pyrazine and the substitution of one or more methyl groups by ethyl groups significantly lowered the threshold, and these compounds contributed significantly to the roasted aroma and nutty taste of peanut butter. The key aroma active substances (OVA ≥ 1) in peanut butter were identified, including 2,5-dimethylpyrazine (grilled, grassy); 2,3,5-trimethylpyrazine (nutty, sweet); 3-ethyl-2,5-methylpyrazine (roasted aroma); and 4-hydroxy-2,5-methylpyrazine (roasted aroma) [ 40 ]. Hathorn et al focused on the phenolics in peanut butter, which generally make roasted peanut wood, hulls, and skins have a bitter odor.…”

Section: Characterization Of Characteristic Flavor Substances In Raw ...mentioning

confidence: 99%

Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges

Liu

et al. 2022

Self Cite

Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the premise of its development. Flavor is the most critical factor in sensory evaluation. The heat treatment involved in peanut processing is the main way to produce flavor substances and involves chemical reactions: Maillard reaction, caramelization reaction, and lipid oxidation reaction. Peanut is rich in protein, fat, amino acids, fatty acids, and unsaturated fatty acids, which participate in these reactions as volatile precursors. N-heterocyclic compounds, such as the pyrazine, are considered to be the key odorants of the “baking aroma”. However, heat treatment also affects the functional properties of peanut protein (especially solubility) and changes the nutritional value of the final product. In contrast, functional properties affect the behavior of proteins during processing and storage. Peanut protein modification is the current research hotspot in the field of deep processing of plant protein, which is an effective method to solve the protein denaturation caused by heat treatment. The review briefly describes the characterization and mechanism of peanut flavor during heat treatment combined with solubilization modification technology, proposing the possibility of using peanut meal as material to produce IFPP.

“…While peanut butter color and flavor are upfront in generating initial consumer appeal and purchasing intention [ 19 ], a violation of consumers’ textural expectations can be hardly forgiven [ 20 ]. These sensory quality attributes of peanut butter (flavor, color, and texture) are primarily driven by the production processes (growth, handling, storage, roasting, grinding, and stabilization) [ 21 ], as well as by the intrinsic physical attributes and chemical compositions of specific peanut cultivars and additives [ 19 , 22 ]. Numerous efforts have been directed at gaining a mastery in optimizing the peanut butter production processes to achieve superior sensory quality [ 23 , 24 , 25 , 26 , 27 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Peanut Varieties on the Sensory Quality of Peanut Butter

Sithole

Qin

et al. 2022

Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required.