The role of moisture in flavor changes of model peanut confections during storage
E. G. Abegaz, W. L. Kerr, and P. E. Koehler
Lebensmittel-Wissenschaft und-Technologie , Volume 37, Issue 2 , March 2004, Pages 215-225
2004
บทคัดย่อ
The effects of antioxidant, sugar, moisture, and storage time on oxidative stability were determined by peroxide value (PV), instrumental volatile, and descriptive sensory analysis. Peanut pastes with 2 g H2O/100 g and 5 g H2O/100 g added moisture had lower ‘roasted peanutty’ intensity and lower pyrazine concentrations than those samples without added moisture. Samples with 2 g H2O/100 g and 5 g H2O/100 g added moisture had lower PV as well as lower hexanal and heptanal concentrations. Significant positive correlations were observed between pyrazine concentrations and ‘roasted peanutty’ flavor.