Comparison of Sensory Properties and Headspace Volatiles of a Peanut Beverage Processed at Different Temperature and Time Conditions

Differences in sensory qualities of a peanut beverage processed at 85°, 100°, and 121°C for 5, 15 and 25 min were determined using analysis of variance (ANOVA) techniques. Temperature significantly affected cooked flavor, raw and cooked odors, viscosity and color. Time had significant effects only on cooked flavor and color. Factor analysis was used to determine relationships among sensory qualities and gas chromatographic peaks of the headspace volatiles. Seven factors accounted for 91% of data variance. Processing at 100°C yielded a peanut beverage with sensory quality better than the product processed at either 121°C or 85°C.