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Flavor profiles of Oklahoma-grown pe...

Ng, Ee Chin.

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Flavor profiles of Oklahoma-grown peanuts.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Flavor profiles of Oklahoma-grown peanuts./
作者:	Ng, Ee Chin.
面頁冊數:	111 p.
附註:	Adviser: Nurhan Dunford.
Contained By:	Masters Abstracts International45-05.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1443021

Flavor profiles of Oklahoma-grown peanuts.
Ng, Ee Chin.

Flavor profiles of Oklahoma-grown peanuts. - 111 p.

Adviser: Nurhan Dunford.

Thesis (M.S.)--Oklahoma State University, 2007.

Scope and method of study. The main objective of this study is to examine flavor characteristics of peanut varieties developed through both traditional breeding and genetic engineering. Conventionally bred peanut varieties, NC 7, Jupiter, Florunner, Tamrun 96, Tamrun OL 01, Tamrun OL 02, Tamspan 90, and OLin were grown at Fort Cobb, Oklahoma. The genetically modified peanut (GMP) varieties, 188, 540 and 654 were from the USDA-ARS in Stillwater, Oklahoma. The peanut variety Okrun was examined as a control for the genetically engineered peanut lines. The flavor analysis was performed using two techniques, sensory evaluation and a gas chromatograph/mass spectrometer (GC/MS) equipped with an olfactory sniff-port. The identification of volatile flavor compounds was performed using the library search on the MS and standard references. Traditional varieties were evaluated by a trained sensory panel for 18 attributes including roasty peanutty, sweet aromatic, raw beany and fruity fermented flavors. The peanut samples were also analyzed for their moisture, ash, protein, sugar, and oil composition.Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Flavor profiles of Oklahoma-grown peanuts.
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245 1 0 $a Flavor profiles of Oklahoma-grown peanuts.
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500 $a Adviser: Nurhan Dunford.
500 $a Source: Masters Abstracts International, Volume: 45-05, page: 2325.
502 $a Thesis (M.S.)--Oklahoma State University, 2007.
520 $a Scope and method of study. The main objective of this study is to examine flavor characteristics of peanut varieties developed through both traditional breeding and genetic engineering. Conventionally bred peanut varieties, NC 7, Jupiter, Florunner, Tamrun 96, Tamrun OL 01, Tamrun OL 02, Tamspan 90, and OLin were grown at Fort Cobb, Oklahoma. The genetically modified peanut (GMP) varieties, 188, 540 and 654 were from the USDA-ARS in Stillwater, Oklahoma. The peanut variety Okrun was examined as a control for the genetically engineered peanut lines. The flavor analysis was performed using two techniques, sensory evaluation and a gas chromatograph/mass spectrometer (GC/MS) equipped with an olfactory sniff-port. The identification of volatile flavor compounds was performed using the library search on the MS and standard references. Traditional varieties were evaluated by a trained sensory panel for 18 attributes including roasty peanutty, sweet aromatic, raw beany and fruity fermented flavors. The peanut samples were also analyzed for their moisture, ash, protein, sugar, and oil composition.
520 $a Findings and conclusions. Experimental results showed that the variations in nutritional composition of peanut varieties examined in this study were minimal. There were minor differences in flavor attributes among the samples. Florunner had lowest total off-notes and significantly higher roasted peanut flavor than the rest of the samples. The implications of this study are significant, as peanut breeders are able to breed peanut cultivars that have greater pest and fungal resistance, and yet, able to maintain the desirable flavor characteristics.
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