Flavor and Oxidative Stability of Roasted High Oleic Acid Peanuts

A new peanut line has been developed at the University of Florida with about 80% oleic and 3% linoleic acid. Volatiles and sensory characteristics of roasted normal and high oleic acid peanuts stored at 25°C were compared. Volatiles were analyzed using adsorbent trapping and GCMS, a 20-member trained panel was used for sensory evaluation, and a GC sniffer port was used to evaluate odor characteristics of volatile isolates. Peroxide values were lower for high oleic (HO) peanuts than normal peanuts during storage at 25°C and 40°C. The hexanal content of the peanuts was higher for normal than HO. Peanutty flavor was more stable for HO than normal after 6 wk storage. Painty and cardboard flavors were higher in normal peanuts than HO during storage. Differences for both painty and cardboard flavors were significant after 6 wk storage. Pyrazines were more stable in HO peanuts. Shelf life was estimated from sensory data to be two times longer in HO peanuts.