Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements

Autores
Grosso, Nelson Rubén; Resurreccion, A.V.A.
Año de publicación
2002
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.
Fil: Grosso, Nelson Rubén. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
Fil: Resurreccion, A.V.A. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
Fuente
Grosso, Nelson Rubén and Resurreccion, A.V.A. (2002) Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. Journal of Food Science, 67 (4). pp. 1530-1537. ISSN 1750-3841
Materia
QK Botánica
SB Cultura de la planta
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es
Repositorio
Producción Académica (UCC)
Institución
Universidad Católica de Córdoba
OAI Identificador
oai:pa.bibdigital.uccor.edu.ar:4271
Acceder
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oai_identifier_str oai:pa.bibdigital.uccor.edu.ar:4271
network_acronym_str PAUCC
repository_id_str 2718
network_name_str Producción Académica (UCC)
spelling Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurementsGrosso, Nelson RubénResurreccion, A.V.A.QK BotánicaSB Cultura de la plantaA consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.Fil: Grosso, Nelson Rubén. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; ArgentinaFil: Resurreccion, A.V.A. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina2002-12-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://pa.bibdigital.ucc.edu.ar/4271/1/A_Grosso_Resurreccion.pdf Grosso, Nelson Rubén and Resurreccion, A.V.A. (2002) Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. Journal of Food Science, 67 (4). pp. 1530-1537. ISSN 1750-3841 reponame:Producción Académica (UCC)instname:Universidad Católica de Córdobaspahttp://pa.bibdigital.ucc.edu.ar/4271/https://ri.conicet.gov.ar/handle/11336/39098info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/deed.es2025-10-16T10:06:38Zoai:pa.bibdigital.uccor.edu.ar:4271instacron:UCCInstitucionalhttp://pa.bibdigital.uccor.edu.ar/Universidad privadaNo correspondehttp://pa.bibdigital.uccor.edu.ar/cgi/oai2bibdir@uccor.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:27182025-10-16 10:06:38.182Producción Académica (UCC) - Universidad Católica de Córdobafalse
dc.title.none.fl_str_mv Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
spellingShingle Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
Grosso, Nelson Rubén
QK Botánica
SB Cultura de la planta
title_short Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title_full Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title_fullStr Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title_full_unstemmed Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
title_sort Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
dc.creator.none.fl_str_mv Grosso, Nelson Rubén
Resurreccion, A.V.A.
author Grosso, Nelson Rubén
author_facet Grosso, Nelson Rubén
Resurreccion, A.V.A.
author_role author
author2 Resurreccion, A.V.A.
author2_role author
dc.subject.none.fl_str_mv QK Botánica
SB Cultura de la planta
topic QK Botánica
SB Cultura de la planta
dc.description.none.fl_txt_mv A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.
Fil: Grosso, Nelson Rubén. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
Fil: Resurreccion, A.V.A. Universidad Católica de Córdoba. Facultad de Ciencias Químicas; Argentina
description A consumer test, descriptive analysis, and hexanal measurements were performed in cracker-coated peanuts (CCP) and roasted peanuts (RP) to determine the cut-off point for acceptability of stored CCP and RP. Regression analysis showed that roasted peanutty, oxidized and painty flavors and hexanal content were good predictors (R2 ≥ 0.70) of overall acceptance and flavor ratings. A hexanal content higher than 5.39 μg/g in CCP and 7.40 μg/g in RP, and/or an oxidized flavor intensity higher than 27.4 in CCP and 36.2 in RP is expected to have a product unacceptable to consumers (overall acceptance of 5 or lower). These values can likewise be used to determine the endpoint of shelf life of the products.
publishDate 2002
dc.date.none.fl_str_mv 2002-12-31
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://pa.bibdigital.ucc.edu.ar/4271/1/A_Grosso_Resurreccion.pdf
url http://pa.bibdigital.ucc.edu.ar/4271/1/A_Grosso_Resurreccion.pdf
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv http://pa.bibdigital.ucc.edu.ar/4271/
https://ri.conicet.gov.ar/handle/11336/39098
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Grosso, Nelson Rubén and Resurreccion, A.V.A. (2002) Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. Journal of Food Science, 67 (4). pp. 1530-1537. ISSN 1750-3841
reponame:Producción Académica (UCC)
instname:Universidad Católica de Córdoba
reponame_str Producción Académica (UCC)
collection Producción Académica (UCC)
instname_str Universidad Católica de Córdoba
repository.name.fl_str_mv Producción Académica (UCC) - Universidad Católica de Córdoba
repository.mail.fl_str_mv bibdir@uccor.edu.ar
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