INTERRELATIONSHIPS BETWEEN HEADSPACE VOLATILE CONCENTRATION, MARKETING GRADES, AND FLAVOR IN RUNNER-TYPE PEANUTS

This survey of southwest Georgia farmers stock peanuts marketed throughout the 1987 season has shown that the general sensory quality of the peanut crop, as measured by the HSVC test, is related to the general maturity of the crop as indicated by SMK + SS values. The more immature the peanut crop, the more susceptible it is to sensory quality deterioration by environmental factors and improper handling factors, such as high-temperature curing. Sensory scoring of roasted peanut paste samples has reaffirmed the strong relationship between HSVC values, sample seed size, high fruity values, and low roasted peanut flavor values. Use of the HSVC test throughout the entire marketing season as a part of the FSIS grading procedure (USDA, 1988) without encumbering the present procedure indicates that the HSVC test can be successfully incorporated by FSIS if desired by the peanut industry. If the HSVC test is used as a part of the FSIS grading procedure, we recommend its use as a pass/fail test, with the limits to be set by agreement within the peanut industry buying groups. © 1990, American Chemical Society. All rights reserved.