Quality Assessment Of High And Normal Oleic Acid Peanut .
Quality Assessment of Various Peanut ButtersQuality Assessment of High and Normal Oleic Acid Peanut Butters by Sensory andVolatile Flavor Compound AnalysisStephen KoltunAdvisor: Paul J. SarnoskiUniversity of FloridaInstitute of Food and Agricultural SciencesDepartment of Food Science and Human NutritionGainesville, Florida, 326111
Quality Assessment of Various Peanut Butters2AbstractTwo peanut genotypes (Florunner and Tufrunner) were analyzed using gaschromatography-mass spectrometry (GC-MS) to determine variations in lipid oxidation,as well as the pyrazine compounds that correlate highly with roasted flavor and aroma.Compounds were measured using headspace solid-phase microextraction (SPME) afterpeanuts were roasted and made into three peanut butters (normal oleic, high oleicwithout skin, high oleic with skin) according to the Standard of Identity for peanut butter.Peanut butters were stored at 40 C for accelerated shelf life testing (ASLT) and threesensory panels were conducted at various times (initial, 56 days, 98 days) in order toassess 8 characteristics (oxidized aroma, sweetness, bitterness, saltiness, brown color,texture, flavor, overall acceptability). Results showed that high oleic varieties had aslower rate of lipid oxidation when compared to the normal oleic variety. Sensory panelresults indicated that high oleic with skin peanut butter was the most favored of thethree experimental varieties and was comparable to commercial brand peanut butters.The inclusion of peanut skins is also known to have health benefits due to theirconcentration of phenolics and dietary fiber.Keywords: gas chromatography-mass spectrometry (GC-MS), lipid oxidation, solidphase microextraction (SPME), peanut butter, oleic acid, accelerated shelf life testing(ASLT)
Quality Assessment of Various Peanut Butters3IntroductionPeanuts (Arachis hypogaea) are a popular legume that originated in SouthAmerica. They are grown around the world, with the United States being the fourthlargest producer (USDA-FAS 2016). Peanuts are sensitive to soil and climateconditions, so they are mainly grown in three major areas: the Southeast (Alabama,Florida, Georgia, Mississippi, South Carolina), the Southwest (New Mexico, Oklahoma,Texas), and Virginia and North Carolina, with Georgia being the largest peanutproducing state (USDA-NASS 2016).In the United States, production of peanuts is estimated to be at 6.21 billionpounds (USDA-NASS 2016). There are four major cultivar groups that are the mostpopular in the United States: Runner, Spanish, Valencia, and Virginia. Runner peanutsare most commonly used in peanut butter and salted nuts due to good flavor, betterroasting characteristics, and higher yield compared to Spanish types.Peanut butter processing consists of several steps: cleaning, shelling, roasting,cooling, blanching, grinding, and packaging. After cleaning and shelling, peanuts are dryroasted using either the batch or continuous method. The batch method is morecommon, which involves heating batches of peanuts to 160 C for 40 to 60 min. Aphotometer is used to indicate when desired doneness is achieved, as well as ensure auniform product has been produced. The peanuts are transferred to a perforated metalcylinder where they are cooled using a large volume of air. At this point a manufacturercan decide to remove the skins by either heat or water blanching. Heat blanching ismore common and it uses heat, agitation, and gentle rubbing to separate the skins fromthe peanuts. The product goes through an inspection process that removes any
Quality Assessment of Various Peanut Butters4unwanted particles, including but not limited to: scorched or rotten peanuts, lightpeanuts, discolored peanuts, and foreign contaminants like metal. The peanut butter ismade by two grinding operations. The peanuts are first reduced to a rough, mediumgrind and then to a fine, smooth texture. At this point, additives like salt, sugar, andstabilizers are fed into the peanut butter to add flavor, improve consistency, andlengthen shelf life. The stabilized peanut butter is finally vacuum packaged or flushedwith inert gas in order to reduce oxidation (Considine 1982).Of all the processing steps, the only critical control point that can kill potentialmicroorganisms is roasting. That means that the peanut butter is susceptible topathogenic bacteria, mainly Salmonella spp., in all subsequent unit operations.Salmonella tennessee, Salmonella typhimurium, and Salmonella bredeney outbreakshave occurred in peanut butter in 2007, 2008, and 2012 respectively (Sheth et al. 2011;CDC 2009, CDC 2012). In response to these various outbreaks, research has beenconducted in order to eliminate the bacteria in the final product without affecting theoverall quality.There has been a shift in consumer demand towards natural foods with fewerpreservatives and additives, but partially hydrogenated oils (PHOs) have been used inthe peanut butter industry to improve consistency in peanut butter products. The U.S.Food and Drug Administration (FDA) has issued a recent ordinance that states PHOsare no longer recognized as GRAS, or generally recognized as safe, for humanconsumption (2015). This research focuses on high oleic peanuts that will be made intoa shelf stable peanut butter. The peanut butter that does not use any PHOs may beused as a viable alternative to combat the ever-changing food laws.
Quality Assessment of Various Peanut Butters5Lipid Oxidation in Peanuts and Peanut ProductsOxidative rancidity is the result of chemical reactions involving oxygen and alipid. Lipid oxidation is referred to as autoxidation because it is an autocatalytic reaction,which the reaction rate increases as the reaction proceeds. It results in off flavors, colorchange, degradation of nutrients, and possibly toxicity. The rate of oxidation is affectedby fatty acid composition, degree of unsaturation, presence of pro- and antioxidants,partial pressure O2, storage conditions, water activity, and pH (Choe and Min 2006).There are three steps of autoxidation: initiation, propagation, and termination.During initiation, a hydrogen atom is abstracted from the fatty acid by an initiator and afatty acid free radical is formed. In propagation, a peroxyl free radical is formed in thepresence of oxygen which leads to the formation of a hydroperoxide in the presence ofanother fatty acid. This reaction repeats rapidly. Termination happens with the reactionbetween two radicals (Frankel 2005). Hydroperoxides (primary products) can be veryunstable and decompose to form secondary oxidation products, which include: acids,alcohols, aldehydes, carbonyls, and ketones. These secondary products areresponsible for the rancid odor and flavor of oxidized fat.There are various methods to prevent and/or retard lipid oxidation, the mostobvious being the removal of oxygen by using vacuum or modified atmospherepackaging. Removing or decreasing oxygen in the system means the lipid moleculescannot be oxidatively deteriorated. Other important methods are avoiding hightemperatures, using less unsaturated fatty acids or using more saturated fatty acids,and incorporating the use of antioxidants. Autoxidation can also be retarded by reducinglight and by removing catalysts (e.g. metals).
Quality Assessment of Various Peanut Butters6High-Oleic PeanutsPeanuts mainly consist of oleic and linoleic acid. Oleic acid is a monounsaturatedfatty acid with one double bond (C18:1), while linoleic acid is a polyunsaturated fattyacid with two double bonds (C18:2) (Caballero 2016). Peanuts usually contain about52% oleic acid, but there are peanuts known as high oleic peanuts that contain about80% oleic acid (Derbyshire 2014). The fatty acid composition of high and normal oleicacid peanuts is otherwise relatively similar, except for differences in palmitic acid(C16:0) and linoleic acid (C18:2) (Braddock 1994). High oleic peanuts also have a lowersugar content and increased thermal stability when compared to normal oleic peanuts(Chung et al. 2002; Derbyshire 2014). Due to an increased thermal stability, high oleicpeanuts produce less undesirable flavor characteristics such as painty, cardboard, andoxidized (Nepote et al. 2008).The high oleic trait is genetically controlled by two recessive genes: AhFAD2Aand AhFAD2B. The AhFAD2A gene is more common in Runner and Virginia peanuts,but it is not present in Spanish peanuts. These high oleic peanut cultivars have beendeveloped with a variety of techniques, including conventional breeding (SunOleic97R,Tamrun OL01, Georgia04S), chemical mutagenesis (Flavorunner 458), and gammairradiation (Georgia-02C) (Benkeblia 2011).Oleic content is measured using gas chromatography (GC), capillaryelectrophoresis, near-infrared reflectance spectroscopy (NIRS), and real-time PCR (RTPCR). GC and capillary electrophoresis are able to determine the oleic acid to linoleicacid (O/L) ratio, the only difference being that GC uses large sample sizes and capillaryelectrophoresis uses a smaller sample size. NIRS and RT-PCR are both non-
Quality Assessment of Various Peanut Butters7destructive tests, but these tests are only able to determine whether or not a peanutsample is high in oleic acid and not the overall O/L ratio (Chamberlin et al. 2014).Materials and MethodsSample Preparation and StorageTwo peanut genotypes were analyzed; Florunner, a normal-oleic variety; andTufrunner, a high-oleic variety. Peanut yield, shelling, and grading data were obtainedfrom the University of Florida North Florida Research and Education Center (NFREC) atMarianna, Florida and sound, mature seed samples (medium and above grade size)were sent to the University of Florida, Gainesville, for further analysis. Peanut seedswere stored at -20 C in nitrogen-flushed, sealed plastic Hefty One-Zip Slider (LakeForest, Ill., U.S.A.) freezer bags.Peanut RoastingFrozen, unroasted, shelled peanuts were allowed to equilibrate to roomtemperature for approximately two hours before roasting. Roaster heating was set toreach a temperature of 250 C. The Pyrex forced air convection oven (SuppentownInternational, City of Industry, CA) was fitted with a thermocouple in the center in orderto ensure that the air temperature was adequate. Each peanut variety was then roastedin a stainless steel basket in approximately 400 g batches, and stirred three times, forapproximately 8 min for normal-oleic peanuts and 10 min for high-oleic peanuts untilcolor and odor reached an acceptable roasting level, as determined by Baker et al.(2003). Peanut batches were removed from the roaster by transferring to a stainlesssteel bowl and agitated manually using cotton examination gloves covered by nitrile
Quality Assessment of Various Peanut Butters8gloves to partially remove the skins in a sanitary manner and protect the investigatorfrom potential burns. Further agitation was required to remove all skins by manuallyscraping against a metal sieve (6.5 mm).Peanuts were transferred to a kitchen blender (Ninja Kitchen System, Newton,MA) where salt, sugar, and peanut skins were added depending on the batch. In orderto keep with the Standard of Identity for Peanut Butter (U.S. CFR 21), 1.6 g of salt and10.4 g of sugar were added per 100 g of peanuts. For the high oleic peanuts with skins,6.82 g of peanut skins were added per 100 g of peanuts. The mixture was thenhomogenized for approximately 15 min or until there were no noticeable granules ofsignificant size.The homogenized peanut paste was then transferred to an induction-heatedkitchen mixer (Kenwood, Upper Saddle River, NJ), fitted with a U-shaped Teflonattachment to scrape the peanut mixture at 140 C for another 15 min, which shouldhave been an adequate to pasteurize the product (71.7 C/161 F for 15 sec). Theresulting peanut butter samples were immediately poured into sterile, 4-ounce samplespecimen cups and stored at 45 C for accelerated shelf life testing (ASLT).Sensory AnalysisA 10-person (4 male, 6 female) sensory panel consisting of students and staff ofthe Food Science and Human Nutrition Department were used to evaluate the peanutbutters. Six different peanut butters were tested (three experimental varieties and threecommercial brands): Florunner, unblanched Tufrunner, blanched Tufrunner, unblanchedTrader Joe’s, Skippy Natural, and Peter Pan. Sensory attributes rated were oxidizedaroma, sweetness, bitterness, saltiness, brown color, texture, flavor, and overall
Quality Assessment of Various Peanut Butters9acceptability. Oxidized aroma, sweetness, bitterness, saltiness, and brown color wererated for intensity on a 150 mm line scale with predetermined anchors for each attribute(Gills and Resurreccion 1999). The six peanut butters were also ranked for texture,flavor, and overall acceptability. On the test day, all stored peanut butters wereequilibrated to room temperature and mixed to mimic typical use conditions beforesensory evaluation. Panelists were given approximately 10 g of peanut butter persample and told to evaluate all intensity attributes before moving on to ranking thepeanut butters.Solid-Phase Microextraction (SPME)Peanut butter samples were transferred to 40-mL vials fitted withpolytetrafluoroethylene (PTFE) septa caps (Fisher Scientific, Pittsburgh, Pa., U.S.A.),enough to fill half of the vial. Vials were shaken for 1 min and allowed to settle, whilesealed, then heated to 60 C for 15 min. The 50/30 µmdivinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fiber (AgilentTechnologies, Santa Clara, Ca., U.S.A.) was then inserted into the vial via the septa,exposing the fiber to the headspace of the roasted peanut butter sample for 15 min toobtain headspace/fiber equilibrium (Baker et al. 2003). Samples were then analyzed bygas chromatography-mass spectrometry (GC-MS) using a 5975 MSD (AgilentTechnologies, Santa Clara, Ca., U.S.A.) and a ZB-WAXplus column with 30 m length,0.25 mm I.D., and 0.25 µm film thickness (Phenomenex, Torrance, Ca., U.S.A.). Volatilecompounds were separated using temperature programming. Thermal desorption for 3min in the injection port was required in order to remove all compounds from the fiber.
Quality Assessment of Various Peanut Butters10Statistical AnalysisStatistical Analysis Software (SAS 9.4) was used for statistical analysis ofsensory panel data. Two-way Analysis of Variance (α 0.05) was used to determinesignificant effects of treatment on attribute intensities (Table 1). Duncan’s multiple rangetest was performed in order to separate means based on significance for oxidized,sweetness, bitterness, saltiness, and brown color. Friedman’s analysis (α 0.05) wasused to determine significant effects of treatment on attribute rankings (Table 2). Leastsignificant difference (LSD) was performed in order to separate rank totals based onsignificance for texture, flavor, and overall acceptability.ResultsSensory AnalysisThere was a total of 8 variables used in the sensory panel to quantify thecharacteristics of six different peanut butters (three experimental varieties and threecommercial brands) and they are summarized in Tables 1 and 2. During the initialsensory test, all six peanut butters had relatively low oxidized values and no significantdifferences were found. As time went on, the sensory tests after 56 and 98 daysshowed a significantly greater level of oxidation for the normal oleic peanut butter whencompared to the high oleic peanut butters. Three tastes: sweetness, bitterness, andsaltiness were rated by sensory analysis. All three of these attributes were rated lowerfor all of the experimental peanut butters as time went on. There was a significantdifference among the peanut butters in terms of brown color. The high oleic with skinvariation was significantly darker in brown color than all other peanut butters. Brown
Quality Assessment of Various Peanut Butters11color was relatively unaffected by time for every peanut butter variety. Panelists wererequired to rank the peanut butters against each other for texture, flavor, and overallacceptability. For each of these attributes, the high oleic with skin variation wassignificantly more favorably ranked than the other two experimental peanut butters andthis peanut butter even ranked significantly higher than some of the commercial brands.Solid-Phase Microextraction (SPME)Samples were analyzed using GC-MS. Chromatogram peak areas forcompounds of interest were converted to percentages and are summarized in Tables 3,4, and 5 for normal oleic, high oleic without skin, and high oleic with skin, respectively.The normal oleic peanut butter showed a greater rate of oxidation when compared tothe high oleic peanut butters due to a drastically higher concentration of oxidationproducts. Over the course of the study, the normal oleic variety saw a 1975% increasein pentanal, 2334% increase in hexanal, and 2277% increase in 1-pentanol. The higholeic varieties started showing signs of oxidation at the 56 day mark, characterized bythe presence of hexanal.Pyrazine compounds are responsible for a range of sensory responses. In allthree of the experimental varieties, these compounds are found during the initialanalysis and have a negative correlation with regard to time. Some of these pyrazinecompounds degraded so much that they were not found during the final analyses.These pyrazine compounds are detected in the high oleic varieties for a longer period oftime when compared to the normal oleic variety. In the normal oleic peanut butter,compounds such as trimethylpyrazine and 2,5-dimethylpyrazine are no longer found in
Quality Assessment of Various Peanut Butters12the sample at the 56 day mark. However, the high oleic peanut butters retained most oftheir pyrazine compounds up until the 98 day mark.DiscussionBeing one of the most important attributes of this study, rancidity in peanuts isdescribed as the aroma associated with oxidized, stale peanuts. Peanut butter oxidationshowed a clear, positive correlation with regard to time. This is due to the nature of thestudy as the accelerated shelf life testing requires the peanut butter be subjected toharsh environmental conditions like increased storage temperatures, which increasesthe rate of oxidation. Sweetness is the taste associated with sucrose solutions,bitterness is the taste associated with caffeine solutions, and saltiness is the degree ofthe taste sensation associated with sodium chloride solutions (Gills and Resurreccion1999). The decrease in these attributes over time are most likely due to the respectivecompounds being lost in the sample as thermal degradation and oil separationoccurred. Brown color was the only visual attribute that was examined over time and itis the intensity or strength of brown color from light to dark brown. Brown color of theexperimental varieties was comparable to that of the three commercial brands. The higholeic experimental peanut butters with skins had some negative feedback due to theadded skins, but panelists indicated that it was minor. Panelists were required to rankthe peanut butters against each other instead of on an individual basis to give theresearchers an idea of how the peanut butters would compare if released in the market.Results indicated that the high oleic with skin variation was the most favorable of thethree experimental varieties and was comparable to the commercial brands.
Quality Assessment of Various Peanut Butters13The other part of the experiment was to use GC-MS to quantify the compoundsin the experimental peanut butters as the samples underwent lipid oxidation over time.As previously discussed, hydroperoxides (primary products of lipid oxidation) canundergo further oxidation to form a variety of volatile and nonvolatile secondaryproducts when exposed to elevated temperatures (Frankel 2005). Compounds ofinterest for this study included alkanes, alkenes, alcohols, aldehydes, and pyrazines.While pyrazines are not a product of oxidation, these compounds are associated withroasted aromas in peanuts and are prone to degradation over time. A summary of thesesensory responses to pyrazines is given in Table 6 (Braddock 1994).The compounds in the peanut butters fluctuated in concentration throughout thestudy, but most of them show a clear positive or negative trend. Any deviations from thiscould be due to the nature of the technique used to measure oxidation. At differentpoints during oxidation, production of different compounds may be more or lessfavorable. This may have been the reason why fluctuations in compound amount wereseen at different points in time. Overall you see that the high oleic experimental varietieshave a longer induction period, which is defined as the length of time before rapidacceleration of lipid oxidation occurs.Overall, the GC-MS data agreed with the results from the sensory panel. Thenormal oleic peanut butter had higher scores for oxidation throughout the study, whichcorrelates to the amount of oxidation products that are present in the sample. Theoverall decrease in flavor and aroma sensation for the three peanut butters is attributedto the decrease in pyrazine compounds. Sweetness, roasted, caramel, and nutty arejust a few of the attributes that pyrazine compounds are directly responsible for.
Quality Assessment of Various Peanut Butters14The aim of this study was to determine whether or not a high oleic acid peanutcould be a viable alternative to the normal oleic acid peanut that is currently used forpeanut butter commercially. According to sensory panel data, consumers rated higholeic with skin peanut butter the highest of all three experimental varieties and it wasranked equally or higher than some commercial brands. According to GC-MS data, bothof the high oleic peanut butters showed less lipid oxidation than the control. The use ofhigh oleic peanuts could combat the dangers of microorganisms like Salmonella asthese peanuts can be heated to higher temperatures for longer periods of time withoutcreating off-flavors as a result of extensive heating. There was little difference betweenthe two high oleic peanut butters in regard to overall oxidation products, so futureresearch might benefit from increasing the amount of peanut skin added to each batch.The nutritional implications of peanut skin also needs to be further researched in orderto be able to market to the health-conscious consumer.ConclusionPeanut butter is prone to lipid oxidation because of its unsaturated bonds. Higholeic peanuts are more oxidatively stable compared to normal oleic peanuts due to theoleic acid to linoleic acid (O/L) ratio. High oleic peanuts can also be heated to highertemperatures for longer periods of time without negatively affecting the quality of thepeanut butter. Peanut skin has a high polyphenol content, which directly correlates to itsability to act as an antioxidant and possibly an antimicrobial, as well as other healthpromoting compounds. This research demonstrates the ability of high oleic peanutbutter to withstand higher temperature. A peanut butter with high oleic peanuts and
Quality Assessment of Various Peanut Butters15peanut skins is able to be heated enough to potentially destroy microbes, mainlySalmonella spp., without adverse effects on quality and can also lead to a longer shelflife without the use of additives.
Quality Assessment of Various Peanut Butters16Literature CitedBaker GL, Cornell JA, Gorbet DW, O’Keefe SF, Sims CA, & Talcott ST. 2003.Determination of pyrazine and flavor variations in peanut genotypes duringroasting. Journal of Food Science, 68(1):394-400.Caballero B. 2016. Encyclopedia of food and health. Oxford: Academic Press, animprint of Elsevier.Braddock, JC. 1994. Stability of volatile flavors and aromas of peanuts with high andnormal oleic acid content. M.S. Thesis, University of Florida.CDC. 2009, May 11. Multistate outbreak of Salmonella typhimurium infections linked topeanut butter, 2009-2009 (Final Update). Available ter-2008-2009.html. Accessed2016 November 1.CDC. 2012, November 30. Multistate outbreak of Salmonella bredeney infections linkedto peanut butter manufactured by Sunland, Inc. (Final Update). Available . Accessed 2016 November 1.Chamberlin KD, Barkley NA, Tillman BL, Dillwith JW, Madden R, Payton ME, & BennettRS. 2014. A comparison of methods used to determine the oleic/linoleic acidratio in cultivated peanut (Arachis hypogaea L.). AgriculturalSciences, 05(03):227-237.Choe E, Min DB. 2006. Mechanisms and factors for edible oil oxidation. ComprehensiveReviews in Food Science and Food Safety, 5(4): 169-186.
Quality Assessment of Various Peanut Butters17Chung S, Maleki S, Champagne ET, Buhr KL, & Gorbet DW. 2002. High-oleic peanutsare not different from normal peanuts in allergenic properties. Journal ofAgricultural and Food Chemistry, 50(4): 878-882.Considine DM. 1982. Foods and food production encyclopedia. New York: VanNostrand Reinhold.Derbyshire EJ. 2014. A review of the nutritional composition, organolepticcharacteristics and biological effects of the high-oleic peanut. InternationalJournal of Food Sciences & Nutrition, 65(7):781-790.FDA. 2015. FDA cuts trans fat in processed foods. Available es/ucm372915.htm.Accessed 2016 June 5.Frankel EN. 2005. Lipid Oxidation (Second Edition). Woodhead Publishing.Gills LA, Resurreccion AVA. 1999. Sensory and physical properties of peanut buttertreated with palm oil and hydrogenated vegetable oil to prevent oil separation.Journal of Food Science, 65(1):173-180.Sheth AN, Hoekstra M, Patel N, Ewald G, Lord C, Clarke C, . . . Lynch M. 2011, August1. A national outbreak of Salmonella serotype tennessee infections fromcontaminated peanut butter: A new food vehicle for salmonellosis in the UnitedStates. Clinical Infectious Diseases, 53(4):356-362.USDA-NASS. 2016. Crop production annual summary. Available DocumentInfo.do?documentID 1047. Accessed 2016 November 1.
Quality Assessment of Various Peanut Butters18USDA-FAS. 2016, June. United States world agricultural service production. Availablefrom: ction.pdf. Accessed 2016November 1.
19Quality Assessment of Various Peanut ButtersTables and FiguresTable 1. Sensory Attribute Intensities of Stored Roasted Peanut Brown yDayDayDayDayDayDayDayDayTrader 632.479.285.776.4UnblanchedabcbcbaaaaaabbbHigh 5.961.825.960.7w/o caabbabaaaabcccHigh 5.0107.2102.3109.3w/ SkinababaabababaaaaaaaNormal OleicPeter Pan*Intensities based on 0 to 150 scale, mean separation performed with Duncan’s multiplerange testTable 2. Ranking Sums of Stored Roasted Peanuts from a Sensory 569805698DayDayDayDayDayDayDayDayDayTrader Joe’s362919202115212616Unblanchedababcaacddacd
20Quality Assessment of Various Peanut ButtersHigh Oleic 532bcaabcaaaabcaaSkippy NaturalNormal OleicPeter PanHigh Oleic w/ Skin*Rankings based on 0 (lowest possible ranking) to 6 (highest possible ranking) scale,rank total separation performed with least significant difference (LSD) testTable 3. Percentage Change of Compounds in Normal Oleic Peanut ButterCompound56 Day98 yrazine-25%-35%
21Quality Assessment of Various Peanut 13%-3%Benzaldehyde33%12%1-Octanol63%---*Percent changes are all relative to the first time compound was found in sample (i.e.0%). A “---“ indicates compound was not found in the sampleTable 4. Percentage Change of Compounds in High Oleic Peanut Butter without SkinsCompound14 Day28 Day56 Day70 Day98 6%* Percent changes are all relative to the first time compound was found in sample (i.e.0%). A “---“ indicates compound was not found in the sample
22Quality Assessment of Various Peanut ButtersTable 5. Percentage Change of Compounds in High Oleic Peanut Butter with SkinCompound14 Day28 Day56 Day70 Day98 ldehyde-21%98%72%150%33%* Percent changes are all relative to the first time compound was found in sample (i.e.0%). A “---“ indicates compound was not found in the sampleTable 6. Volatile Compounds Identified in Roasted High and Normal Oleic Acid PeanutsCompoundSensory ResponseAcetic acidbread dough, yeastyMethylpyrazinegrilled chicken, sa
Oleic acid is a monounsaturated fatty acid with one double bond (C18:1), while linoleic acid is a polyunsaturated fatty acid with two double bonds (C18:2) (Caballero 2016). Peanuts usually contain about 52% oleic acid, but there are peanuts known as high oleic peanuts that contain
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