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Classification of peanuts by wet chemical analysis, instrumental methods, electronic nose devices and sensory analysis

: Bücking, M.; Haugen, J.-E.; Steinhart, H.

Quéré, J.-L. le ; Institut National de la Recherche Agronomique -INRA-, Paris:
Flavour research at the dawn of the twenty-first century : Proceedings of the 10th Weurman Flavour Research Symposium
Londres: Ed. Tec & Doc, 2003
ISBN: 1-89829-894-7
ISBN: 2-7430-0639-0
Weurman Flavour Research Symposium <10, 2002, Beaune>
Conference Paper
Fraunhofer IME ()

The peanut is the third most important oilseed crop in the world. Several species and types of wild and cultivated kinds of peanuts are known. Since they contain 50-55% oil and 25-28% protein, the potential for the development of an off-flavour during storage is significant (Ory et al., 1992; Bett et al, 1994). In routine analysis wer chemical methods are used for the determination of quality. These methods are always related to certain lipid parameters, for example the acid value is the amount of potassium hydroxide required to neutralise the fatty acids in 1g of fat, while the peroxide value is the quantity, which oxidises potassium under certain operating conditions. In addition, instrumental methods (e.g. gas chromatography) and sensory analysis are described as usable tools for the determination of the storage period, the quality and the origin. Apart from the time- consuming aspect of these methods, they are sensitive to misinterpretation. In the last ten years new devices, so called "electronic noses", have been described in the literature as a both cost-effective and timesaving substitute for these methods. Most of these chemical sensors showed deficiencies in selectivity, sensitivity und reproducibility (Haugen, 2001). The coupling of gas chromatography with an array of chemical sensors, the High Resolution Gas Chromatography-Selective Odorant Measurement by Multisensor Array (HRGC/SOMSA, Schieberle et al. 1997) represents the coupling of gas chromatography with an array of chemical sensors. This device has been used for the detection of odour-active compounds (Bücking and Steinhart, 2001). The aim of this paper is to compare these methods with regard to their utility for the classification of peanuts.