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...
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| Veröffentlicht in: | Journal of food science 2002-05, Vol.67 (4), p.1530-1537 |
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| container_title | Journal of food science |
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| creator | Grosso, N.R Resurreccion, A.V.A |
| description | 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 (R(2)≥ 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. |
| doi_str_mv | 10.1111/j.1365-2621.2002.tb10317.x |
| format | Article |
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Psychology</subject><subject>hexanal</subject><subject>peanut</subject><subject>Peanuts</subject><subject>regression analysis</subject><subject>shelf life</subject><subject>storage</subject><subject>Taste</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqVklFv0zAUhSMEEmXjN2BN4jHBju3E4YmqYy1TgWnd1Efrxrme0rVJsZOtfeKv4ywVPOMX-_p-PufqyFF0wWjCwvq0SRjPZJxmKUtSStOkKxnlLE8Or6IJyyWNuRLsdTQJvTRmTORvo3feb-hQ82wS_b5xWNWmq5sHMmsb3-_QkakxuO-gMUhuYWh50loyc2Ae0cWmhQ4rAk1Fblvww_kGoek7T6xrd-QSvXH1vqufkEwb2B597V_oBR4g1OQ7gu8d7rDp_Hn0xsLW4_vTfhbdX329my3i5c_5t9l0GRuhChpXZUYtA2UrpJWqisxQxHAnJChpC6RQGlWwvCwkVqUVvJScW64qjgIKafhZdDHq7l37q0ff6U3buzCN16wQXOUilwH6PELGtd47tHrv6h24o2ZUD3nrjR7y1kPeeshbn_LWh_D448kBvIGtdSG_2v9T4MFCMR64LyP3XG_x-B8O-vrqcsUkp0EiHiXqkP7hrwS4R53lPJd6_WOu58tscbdeXet14D-MvIVWw4MLY92vUspE-AaFSkXG_wBb5bA0</recordid><startdate>200205</startdate><enddate>200205</enddate><creator>Grosso, N.R</creator><creator>Resurreccion, A.V.A</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200205</creationdate><title>Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements</title><author>Grosso, N.R ; Resurreccion, A.V.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4890-db60f1a8fde0d8d96c0eeb6045a85f9e0abc8917b95edbf43b533f38d3e4a95c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Biological and medical sciences</topic><topic>consumer acceptance</topic><topic>consumer test</topic><topic>descriptive analysis</topic><topic>flavor</topic><topic>Flavors</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hexanal</topic><topic>peanut</topic><topic>Peanuts</topic><topic>regression analysis</topic><topic>shelf life</topic><topic>storage</topic><topic>Taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Grosso, N.R</creatorcontrib><creatorcontrib>Resurreccion, A.V.A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Grosso, N.R</au><au>Resurreccion, A.V.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements</atitle><jtitle>Journal of food science</jtitle><date>2002-05</date><risdate>2002</risdate><volume>67</volume><issue>4</issue><spage>1530</spage><epage>1537</epage><pages>1530-1537</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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. 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| ispartof | Journal of food science, 2002-05, Vol.67 (4), p.1530-1537 |
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| language | eng |
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| source | Wiley Journals |
| subjects | Biological and medical sciences consumer acceptance consumer test descriptive analysis flavor Flavors Food industries Food science Fruit and vegetable industries Fundamental and applied biological sciences. Psychology hexanal peanut Peanuts regression analysis shelf life storage Taste |
| title | Predicting Consumer Acceptance Ratings of Cracker-coated and Roasted Peanuts from Descriptive Analysis and Hexanal Measurements |
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