Flavor stability of high‐oleic peanuts stored at low humidity

Abstract Shelf‐life studies were conducted on roasted high‐oleic peanuts (HOP; F1250, BC93Q10) and a reference peanut with normal oleic acid content (NOP, Florunner). HOP contained at least 80% oleic acid and 3% linoleic acid, whereas normal‐oleic peanuts contained 53% oleic and 27% linoleic acids. Peanuts were dry‐roasted to a medium roast (Hunter lab L=50) and stored at 40°C at 18% relative humidity. Samples were removed from storage at different intervals (0, 2, 4, 7, and 10 wk) for sensory evaluation and chemical oxidation measurements. Sensory attributes rated included roasted peanutty flavor, sweetness, crunchiness, and oxidized flavors (cardboardy and painty). The two HOP lines were not significantly different from each other in flavor quality or stability during storage but had better flavor quality and stability than NOP. The latter oxidized faster and developed painty off‐flavors to a greater extent than did the HOP lines. Chemical oxidation measurements confirmed higher levels of oxidation in NOP than in the HOP lines. Peroxide values at 10‐wk storage were 47 meq/kg oil for NOP and <3 meq/kg oil for the HOP lines. Both HOP lines had greater shelf lives than NOP.