Intensities of Sensory Attributes in High- and Normal-Oleic Cultivars in the Uniform Peanut Performance Test

ABSTRACT In order to ascertain whether or not flavor differed between high- and normal-oleic peanuts (Arachis hypogaea L.), data from the quality assessment phase of the Uniform Peanut Performance Test (UPPT) were used to compare the mean of 27 high-oleic cultivars with 32 normal oleic cultivars and registered germplasm lines. No difference was detected for any sensory attribute intensity except stale/cardboardy. That difference was minor (0.16 vs. 0.28 flavor intensity units, P = 0.0008) and favored high-oleics. Although there was no detectable difference between high- and normal oleic lines, there was variation among individual lines for oil content, roast color, and several sensory attributes (dark roasted, raw/beany, roasted peanutty, sweet aromatic, sweet, bitter, wood-hulls-skins, and “off flavors” stale/cardboard, fruity/fermented, and plastic/chemical). No variation at all was detected among lines for astringent, earthy, painty, metallic, or sour. The absence of large differences between the two m...