Effects of storage time and conditions on peanut volatiles

Pattee, H. E.; Singleton, John; Johns, Elizabeth B.

doi:10.1021/jf60173a009

Cited by 15 publications

(3 citation statements)

References 14 publications

(15 reference statements)

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“…The flavors associated with lipid oxidation have been reported to be the result of aldehydes and ketones derived from linoleic acid (Pattee, Singleton, & Johns, 1971;Wang, Adhikari, & Hung, 2017). These compounds result in flavors described as "cardboard" or "paint" in finished projects containing roasted peanuts.…”

Section: Discussionmentioning

confidence: 99%

Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types

Dean¹,

Eickholt²,

LaFountain³

et al. 2020

JFR

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The commercialization of high oleic peanut varieties with the fatty acids, oleic and linoleic present in a ratio greater than 9 has increased the shelf stability of many products containing peanuts significantly. With no visual traits to determine levels of the fatty acids present, mixing of the high oleic peanut types from the normal oleic types has been a problem in the peanut supply chain. This study investigated the effect of the development of the fatty acids in peanuts over their maturation with respect to the different market types (Runner, Viriginia, Spanish, Valencia) to determine if the maturation stage of the peanut could be responsible for the presence of normal oleic peanuts in lots of high oleic peanuts and thus decreasing the purity of the lots. Peanuts had different levels of the main fatty acids present as the oil content increased with maturation. Due to the presence of a natural desaturase enzyme in peanuts, oleic acid is converted to linoleic as the peanut develops resulting in a ratio of oleic acid to linoleic acid of 3 or lower in normal oleic peanuts. In peanuts from high oleic cultivars, the genes encoding for this enzyme are mutated or slow to develop. As this gene is activated in the later stages of peanut maturity, this study proves immature peanuts of the high oleic type may not have the proper ratios of oleic to linoleic to ensure shelf stability despite being from high oleic cultivars. This study describes how the concentrations of oleic and linoleic acid changed with maturation of the peanut seeds and affects the purity of individual lots of high and normal oleic types of peanuts. This effect of maturity was seen to be greater in the large seeded Virginia cultivars compared to the smaller seeded market types.

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Section: Discussionmentioning

confidence: 99%

Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types

Dean¹,

Eickholt²,

LaFountain³

et al. 2020

JFR

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show abstract

“…In edible trade peanuts these changes involve free amino acids (14), free sugars (15), flavor (2, 16), and volatile production capacity (12). Quantitative changes in volatile production capacity have been suggested to be a reflection of metabolic processes which affect the flavor quality of raw peanuts and their roasted flavor potential (12,lB).…”

mentioning

confidence: 99%

Ethylene and Lipoxygenase In Relation to Afterripening of Dormant NC-13 Peanut Seeds1,2

Ketring¹,

Pattee

1985

Peanut Science

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Following harvest, peanuts are usually subjected to a period of storage. During storage biochemical changes are known to occur. The objectives of this study were to determine the changes and relationship in ethylene production, germination, and lipoxygenase (LG) activity during cold storage of dormant NC-13 peanut seeds. Two seed lots (SL) were used: one grown in Oklahoma (SL80) and the other grown in N. Carolina (SL81). SL80 and SL81 were stored at 2 to 5 C for 193 and 242 days, respectively. Samples were taken at about 28-day intervals for determination of germination, ethylene production, and LG activity. Seeds of two and three maturities were tested for SL80 and SL81, respectively. As afterripening of stored seeds proceeded, ethylene production gradually increased, with the maximum at 48 hours of germination. Germination showed a concomitant gradual increase. Lipoxygenase activity of both seedlots was less for mature than for immature seeds and showed a sharp increase during storage at 2 to 5 C, particularly for immature seeds. After heat-treatment to break dormancy of sublots from SL81, there was a progessive increase in ethylene production and germination, but most notably for mature seeds. In contrast to ethylene production and germination, after heat-treatment LG activity declined. Linear correlation coefficient (r) values between ethylene production and germination were highly significant for mature seeds from SL80 at 48 and 72 hours of germination, but only at 72 hours for immature seeds. For SL81 as for SL80, significant positive correlations were found between ethylene production and germination. However, correlations between LG activity and the other variables were not significant except for mature seeds from SL81. Significant positive correlations for both ethylene production and germination with LG activity also existed for these seeds. But after heat-treatment these correlations no longer occurred. The data indicate that the metabolic processes related to ethylene production and germination are occurring simultaneously with those of LG activity. The possibility that metabolites from LG activity serve as substrates for ethylene production can not be precluded.

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“…Pattee and co-workers (5)(6)(7)(8)(9)(10) have done extensive work on the volatile components of raw peanuts, investigating the effects on the volatile profiles of such factors as variety, stage of maturation, and storage, curing, and blanching conditions. They have shown that flavor quality of the raw peanuts is related to levels of certain volatile components.…”

mentioning

confidence: 99%

Correlation of Volatile Components of Raw Peanuts With Flavor Score

et al. 1977

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The direct gas chromatographic procedure for analysis of the volatiles of peanut butter and other food products was applied to raw peanuts. A glass liner packed with ground, raw peanuts was placed in the heated inlet of a gas chromatograph and allowed to remain in place while the volatiles distilled out of the sample onto the head of a cool column. The liner was then removed and temperature programming was begun. Raw, Virginia type peanuts from the 1974 and 1975 harvests were analyzed, and some gas chromatographic data were correlated with flavor scores of the roasted peanuts. Ethanol was the predominant volatile component, and it tended to increase as flavor quality decreased. The correlation coefficients, significant at the 1% level, between the flavor scores and the ratios of ethanol-to-methanol and ethanol-to-total volatiles were −0.87 and −0.88, respectively.

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Effects of storage time and conditions on peanut volatiles

Cited by 15 publications

References 14 publications

Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types

Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types

Ethylene and Lipoxygenase In Relation to Afterripening of Dormant NC-13 Peanut Seeds1,2

Correlation of Volatile Components of Raw Peanuts With Flavor Score

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