Predicting Sensory Attribute Intensities and Consumer Acceptance of Stored Roasted Peanuts Using Instrumental Measurements

The objective of this study was to predict the sensory properties of stored roasted peanuts using instrumental methods. Roasted peanuts were stored at 20 treatment combinations of temperature (23, 30, 35 and 40C) and water activity ( A w ; 0.33, 0.44, 0.54, 0.67 and 0.75 A w ), then evaluated after storing for up to 91 days using descriptive analysis ( n = 12) and instrumental methods. Stored samples were also evaluated by consumers ( n = 50). Regression models ( adj. R 2 ≥ 0.70) indicated that increasing storage A w resulted in decreasing color lightness ( L value). Increasing storage time and A w increased both measured A w and percent moisture of roasted peanuts. Sensory texture attribute intensities were best predicted by percent moisture ( adj. R 2 ≥ 0.78), whereas consumer ratings were best predicted ( adj. R 2 ≥ 0.74) by color or percent moisture. Instrumental texture analyses did not predict descriptive or consumer ratings. While percent moisture was the best predictor of consumer acceptance of stored roasted peanuts, color was an excellent alternative predictor and employed a much simpler assay.