A COMPARISON OF THE FLAVOR AND COMPOSITIONAL QUALITY OF PEANUTS FROM SEVERAL ORIGINS

The flavor and biochemical quality of peanuts obtained from Argentina, China, and USA for the crop years 1986, 1987, and 1988 were evaluated for composition, descriptive sensory properties and gas chromatograph ic volatiles. Roasted peanutty flavor was more intense in USA-grown pe anuts, and fruity/fermented, an undesirable flavor, was less intense i n USA-grown peanuts than peanuts from the other two origins. Flavor at tributes in Argentina-grown peanuts varied more among crop years than the others. Similar patterns occurred for the corresponding volatile c ompounds. Sugar content was greater, while lipid and Kjeldahl nitrogen contents were less in the Argentina-grown peanuts than peanuts from t he other two origins.