Flavor is the major determinant for consumers' appreciation of roasted peanuts. Flavor development involves two important reactions: Maillard reaction and lipid oxidation. Maillard reaction mainly occurs during roasting to generate a pleasant "roasted" flavor. But during storage, lipid oxidation produces off-flavors and reduces roasted flavor, which is known as "flavor fade." In order to retard lipid oxidation, high-oleic cultivars were developed. We have observed that compared to normal-oleic GA 06G, high-oleic GA 13M had higher consumer acceptability with a better capability to mitigate lipid oxidation, demonstrating that using a high-oleic trait is a potential solution to the problem of flavor fade.

Status and Revision History
Published on May 22, 2017

Koushik Adhikari Associate Professor, Food Science & Technology Shangci Wang Graduate Research Assistant, Food Science & Technology
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