Project Number: 6645-43440-011-01
Project Type: Specific Cooperative Agreement

Start Date: Aug 01, 2006
End Date: Jul 30, 2011

Objective:
Identify peanut flavor compounds and determine precursor for those compounds. Determine the influence and potential for influence of genetic production and handling factors.

Approach:
Flavor chemistry methodology to include volatile compound extraction, separation of acidic and basic fractions using solvent assisted flavor extraction (SAFE) GC headspace analysis, GC olfactomety, (GC) GC mass spectrometry, (GCMS) aroma extract dilution analysis (AEDA) and various descriptive sensory analysis techniques will be used to identify compounds of interest. Peanut samples with high flavor impact and other unique characteristics, such as low flavor impact and off flavors, will be selected from ongoing evalution of Uniform Peanut Performance Trials (genetic) germplasm. Unique flavor samples will be obtained using techniques known to produce specific flavor variations.