花生生仁生化成分、生仁和烤仁感官品质的典型相关分析

Inter-relationships between Peanut Biochemical Components of Raw Kernels,Sensory Quality of Raw and Roasted Kernels Revealed by Canonical Correlation Analysis

为培育适合烤制加工的花生品种及便利烤花生原料收购,采用典型相关分析方法研究了花生生仁生化成分、生仁和烤仁感官品质三者之间的关系。研究发现,花生生仁生化成分与生仁或烤仁感官品质之间均存在明显关联,生仁和烤仁感官品质显著相关。油酸含量高的花生生仁口感更脆,油分高的生仁口感更细腻;油酸含量高的烤花生总体更受欢迎、更脆、烤花生味更浓、烤花生异味更淡,油分高的烤花生仁甜味较淡。生仁越甜,烤仁口感也越甜,且烤花生味越浓郁;生仁与烤仁总体喜欢度存在正相关关系。说明采用高油酸花生原料有助于提高烤花生食品口感,烤花生加工型品种选育或烤花生原料收购,宜选择高油酸、生仁口感甜且总体喜欢度好的花生。

In order to breed peanut varieties suitable for roasting and facilitate procurement of peanut raw materials for roasting,the inter-relationships between biochemical components of peanut raw kernels and sensory quality of raw/roasted kernels were studied using canonical correlation analysis.The study showed that there was an evident correlation between the biochemical components of peanut raw kernels and the sensory quality of raw or roasted kernels,and the sensory quality of raw peanuts and roasted peanuts was also significantly correlated.Raw peanuts with higher oleic acid were crunchier,and raw peanuts with higher oil were more delicate;roasted peanuts with higher oleic acid were overall preferred,had a crunchier texture and a stronger peanutty flavor and less off-flavor,while roasted peanuts with high oil were less sweet.The sweeter the raw peanuts were,the sweeter the roasted peanuts were,and the stronger the roasted peanutty flavor were.There was a positive correlation in overall preference between raw and roasted peanuts.The outcome of present study indicated that the use of high-oleic peanut raw materials may help to improve the mouthfeel of roasted peanut food products.To breed peanut varieties suitable for roasting or purchase raw peanuts for roasting,peanuts with high oleic acid,sweet taste and good overall liking should be selected.