Flavor Fade in Peanuts During Short‐term Storage

Flavor characteristics of roasted peanuts over short‐term storage were explored through sensory and chemical analyses. The volatiles from freshly roasted peanuts were evaluated over short‐time (21 d) storage using gas chromatography, chemosensory techniques, and a sensory panel to quantify and identify pyrazines and hexanal over a 21‐d storage period. A significant decrease ( P < 0.05) was noted in 2,3‐diethylpyrazine, 2‐methoxypyrazine, 2,3‐dimethylpyrazine, 2‐ethyl‐3‐methylpyrazine, and 2,3,5‐trimethylpyrazine concentrations over a 21‐d period. No significant difference ( P > 0.05) was noted in the 2‐methylpyrazine and 2‐ethylpyrazine concentrations. The hexanal concentration significantly increased ( P < 0.05) over the 21‐d period. The peroxide values and sensory analysis agreed with these results. A significant increase ( P < 0.05) in peroxide value was seen at days 14 and 21, and a significant decrease ( P < 0.05) in fresh roasted peanuty flavor from day 0 to 21 and significant increases ( P < 0.05) in painty, cardboardy, and bitter flavors from day 7 to 21 with the sensory analysis. The electronic nose successfully separated day 0 and 21 samples from day 7 and 14 samples, which were also separated but with some overlap.