Flavor of roasted peanuts (Arachis hypogaea) - Part I: Effect of raw material and processing technology on flavor, color and fatty acid composition of peanuts

- Processing can have a large impact on the flavor characteristics of roasted peanuts.
- The effect can sometimes overshadow differences due to raw materials.
- Maceration in aqueous media can increase roasted and reduce raw aromas.
- Virginia type peanuts develop roasted aromas to a greater extent than Runner type.
- Processing affects the fatty acid profile regardless of raw material.

Flavor and color of roasted peanuts have a strong impact on consumer acceptability. They can be influenced by raw material and processing technology. Raw peanuts of various market types, origins and grades were processed by different technologies to produce 134 unique samples, which were profiled by a sensory panel and analyzed for color and fatty acid composition. Principal Component Analysis, Canonical Variate Analysis and General Linear Model regression were used to identify differences in flavor, color and fatty acid profiles, and to relate them to raw materials or process conditions. Data showed that raw material selection is key for flavor, but processing is also significant. Specifically, maceration significantly increased “roasted peanut” and “dark roast” aromas, reducing “sweet”, “raw bean” aromas, and sweetness. It also influenced color and the fatty acid profile. Baking reduced “roasted peanut” and “dark roast” and increased “raw bean” aromas compared to frying, and impacted color development.

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