Fruity Fermented Off‐flavor Distribution in Samples From Large Peanut Lots

Fruity fermented (FF) off‐flavor develops when immature peanuts are cured at excessive temperatures (>35C). The objective of this study was to characterize FF distributions and determine the variability among samples from large peanut lots. Twenty peanut lots identified as having a range of FF off‐flavor were sampled. Twenty samples from each lot were roasted and processed into paste for descriptive sensory analysis. Differences in FF intensity were noted within and among lots. The FF intensity mean of the lots was either greater or less than the median value for the samples, indicating that the distributions were skewed. The skewed distributions and the variation among samples from a single lot demonstrated the need to develop a sampling plan for FF off‐flavor. PRACTICAL APPLICATIONS The peanut manufacturing industry has a stated concern for fruity fermented (FF) off‐flavor in peanuts purchased for use in peanut products, but there is difficulty in obtaining a truly uniform sample of all peanuts in a large lot. This study measured the variability and characterized the FF distribution among samples from bulk peanut lots, and will be used to estimate the components contributing to FF variation within peanut lots and aid in the development of sampling plans for accurate FF intensity determination. This type of research has relevance to a wide range of food factors where the factor of interest is not homogeneously distributed in a commodity or product.