Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal con...
Guardado en:
| Autores principales: | , |
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| Formato: | Artículo acceptedVersion |
| Lenguaje: | Español |
| Publicado: |
2002
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| Materias: | |
| Acceso en línea: | http://pa.bibdigital.ucc.edu.ar/4271/1/A_Grosso_Resurreccion.pdf |
| Aporte de: |
| Sumario: | A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products. |
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