Flavor and oxidative stability of peanut-sesame-soy blends

Five spreads were formulated from roasted high-oleic acid peanuts and sesam e paste (HOPS), normal-oleic acid peanuts and sesame paste (NOPS), high-ole ic acid peanuts, sesame paste and soy (HOPSS), normal-oleic peanuts, sesame paste and soy (NOPSS), and normal-oleic acid peanuts only (NOP). Spreads w ere evaluated during 12 wk at 40 degrees C for sensory attributes: roast pe anut, sesame, sweetness, bitterness, cardboardy, and painty. Roast peanut a nd sesame flavor generally decreased, and HOPSS and NOPSS had lower roasted peanut flavor. Cardboardy and painty increased in NOP, and HOPS had the lo west cardboardy and painty flavors. Peroxide values increased, with the hig hest value in NOP and lowest in HOPS. Sesame paste limited oxidation in pro ducts containing NOP and soy.