Isleib Thomas G, Pattee Harold E, Sanders Timothy H, Hendrix Keith W, Dean Lisa O
Department of Crop Science, Box 7629, North Carolina State University, Raleigh, North Carolina 27695-7629, USA.
J Agric Food Chem. 2006 Mar 8;54(5):1759-63. doi: 10.1021/jf052353t.
The high-oleic-acid trait improves the oxidative stability of peanuts (Arachis hypogaea L.) and their products. The explicit effect of the trait on sensory quality, particularly on off-flavors associated with oil rancidity, has not been well documented. To assess the effect of the trait on off-flavors, data from two independent databases were analyzed to compare sensory quality and composition in normal- versus high-oleic peanut genotypes. In data collected using a sensory panel in the Department of Food Science at North Carolina State University, there were small differences between near-isogenic lines for intensities of the roasted peanut, astringent, over-roast, and nutty attributes, with the high-oleic lines exhibiting slightly greater intensities of those attributes. There were no differences for off-flavors such as fruity, painty, stale, moldy, or petroleum. In data collected from the multistate Uniform Peanut Performance Test and evaluated by a panel in the USDA-ARS Market Quality and Handling Research Unit (MQHRU) at Raleigh, NC, there were differences in chemical composition associated with the high-oleic trait, including differences in oil content, tocopherols, and carbohydrates in addition to the expected differences in fatty acid contents. There were small decreases in the intensities of the sensory attributes cardboard and painty associated with the high-oleic trait in the MQHRU data when all high-oleic lines were compared with all normal-oleic lines. Comparison of the near-isogenic pair NC 7 and N00090ol showed differences in oil and glucose contents, but not in sensory attributes. The high-oleic trait does not appear to have a major impact on sensory quality on average, although there were individual instances in which the trait was associated with shifts in sensory attribute intensities that may be perceptible to consumers.
高油酸性状可提高花生（Arachis hypogaea L.）及其产品的氧化稳定性。该性状对感官品质，特别是与油脂酸败相关的异味的具体影响，尚未得到充分记录。为了评估该性状对异味的影响，分析了两个独立数据库的数据，以比较正常油酸型和高油酸型花生基因型的感官品质和成分。在北卡罗来纳州立大学食品科学系使用感官小组收集的数据中，近等基因系之间在烤花生、涩味、过度烘烤和坚果味属性的强度上存在微小差异，高油酸系的这些属性强度略高。在水果味、油漆味、陈旧味、霉味或石油味等异味方面没有差异。在从多州统一花生性能测试收集并由位于北卡罗来纳州罗利的美国农业部农业研究局市场质量与处理研究单位（MQHRU）的一个小组评估的数据中，与高油酸性状相关的化学成分存在差异，除了脂肪酸含量的预期差异外，还包括油含量、生育酚和碳水化合物的差异。当将所有高油酸系与所有正常油酸系进行比较时，MQHRU数据中与高油酸性状相关的纸板味和油漆味感官属性强度略有下降。近等基因对NC 7和N00090ol的比较显示出油和葡萄糖含量存在差异，但感官属性没有差异。尽管有个别情况表明该性状与感官属性强度的变化有关，消费者可能会察觉到这种变化，但高油酸性状平均看来对感官品质似乎没有重大影响。
