Artículo
Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
Fecha de publicación:
12/2002
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Science
ISSN:
0022-1147
e-ISSN:
1750-3841
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.
Palabras clave:
Consumer Test
,
Descriptive Analysis
,
Hexanal
,
Peanut
,
Shelf Life
,
Storage
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Citación
Grosso, Nelson; Resurreccion, A.V.A.; Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements; Wiley Blackwell Publishing, Inc; Journal of Food Science; 67; 4; 12-2002; 1530-1537
Compartir
Altmétricas