The effects of growing region and the seed size on in vivo and in vitro aroma composition and sensory characteristics in roasted peanut and peanut butter

In this study, NC-7 peanut cultivar obtained from Osmaniye and Adana provinces were classified in two seed sizes and roasted until obtained equvalent surface color. The general chemical contents including fatty acid, sugar and amino acid composition of raw and roasted peanuts were determined. Aroma analyzes were conducted by using in vivo and in vitro methods. Solvent assisted flavor extraction (SAFE) method was used as in vitro aroma analysis. While alcohol compounds were major in raw samples, pyrazine compounds were in roasted samples. Pyrazines with roasted nutty odours were found important aroma-active compounds in roasted samples. Small sized peanuts of Osmaniye region were significantly higher in pyrazine compounds than other samples. The effect of texture on aroma release was investigated by in vivo-mouthspace-aroma release approach performed with a strict consumption protocol in roasted peanut and butter samples. 10 aroma compounds mostly pyrazines were identified in the samples by the in vivo analysis and the total aroma releases were as; Osmaniye>Adana, small peanuts> large peanuts and roasted peanuts> butter samples, but only size effect was found statistically significant. In the sensory evaluation, small-sized roasted peanuts and butter samples produced more sweetness and roasted peanut aroma, while large sizes had higher oily and glossiness notes. With the application of principal component analysis (PCA) to the results obtained throughout the study, it was concluded that the size effect was more important than the region effect.