땅콩의 품질평가 현황과 전망

Peanut is one of the principle oil seeds in the world as a rich source of edible oil and protein. Peanut quality arises as a result of a complex interaction of genetic, physiological and biochemistry processes that produce the chemical composition of the peanut seed. The major factors influencing seed quality are degree of maturity and digging and drying, curing and storage as a series of harvesting. The end produts, peanut butter, salted seed, confections, roasting stock and by-products are favored in world-wide because of their unique roasted peanut flavor. Literatures are and nutritional quality of protein and oil, and volatile flavor component in peanut seeds are studied. The objectives of this paper were to review and summarize the reasults obtained from the improving quality breeding program and evaluation of the chemical composition in peanut up to now.