Journal of Taiwan Agricultural Research

Author:Wen-Long Tsaur*, Kin-Hsing Yang, Guang-Jauh Shieh, Huey-Ing Liu, Shwu-Jene Tsai and Chang-Sheng Wan

Abstract:

    The objectives of this study were to the correlations between free sugar content of fresh kernels and sensory evaluation for peanuts. Tainung No. 7 was large-size pod and kernel, sweeter, better eating taste and flavor. Tainung No. 7 was 0.49 - 1.03 %, higher in free sugar content of fresh kernel than the other varieties - Tainan No. 11, Tainan No. 14 and Tainung No. 6. Four materials for sensory evaluation include fresh kernel, steamed fresh kernel, and roasted dried kernel. The sweetness score of the four sensory evaluation and free sugar content of fresh kernels was high positive correlation (r = 0.80 - 0.98 in the spring crop season and r = 0.79 - 0.97 in the fall crop season). The sweetness of fresh kernels by sensory evaluation can be instead of free sugar content of fresh kernel and sweetness of three different process kernels by sensory evaluation, and it is a simple and quick for selection index.

Key words:Peanut (Arachis hypogaea L.), Eating teste, Sensory evaluation, Selection index

Download: PDF Links