Maturity Effects on Sensory and Storage Quality of Roasted Virginia‐Type Peanuts

Virginia‐type peanuts from two yrs were studied to determine differences in sensory and storage characteristics of five mesocarp‐color based maturity classes. Peanuts were roasted, stored at 37°C, and sampled over 12 wk to evaluate flavor and oil. Higher intensities of roasted peanutty and sweet and lower painty flavors were found in the most mature classes. Painty increased more quickly in immature classes. Oxidative stability and fatty acid profiles indicated this change. Immature peanuts had lower flavor impact and deteriorated faster. Distributions at progressive harvest dates indicated more immature peanuts in the Extra Large Kernel grade at early harvest. Variability in sensory characteristics of maturity classes and changes in their distribution in size‐based commercial grades indicate a high potential for maturity related flavor variation between lots.