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Descriptive Analysis of Sensory Properties of Wet-Boiled Peanut Sauce : The Effect of Boiling Time and the Presence of Kernel Coating

Ugembe, Yula LU ; Lazarte, Claudia LU ; Mavie, Candida ; da Cruz Francisco, José LU ; Magaia, Telma LU and Bergenståhl, Björn LU orcid (2025) In Journal of Sensory Studies 40(2).
Abstract
Descriptive sensory analysis was used to characterize the flavor changes
of peanuts during boiling. The attributes investigated were rawness,
astringency, and bitterness. Samples of peanut sauce prepared with seed
coating and without seed coating and taken at different cooking times
(1, 15, 30, 60, 90, and 120 min) were compared. A descriptive panel (N = 16 peanuts with coating and N = 17
peanuts without coating) evaluated 12 coded samples served in random
order using a scale of 7 points. The average results showed that the
rawness decayed during cooking and that obtaining a close-to-neutral
sauce character took about 90–120 min. These times are longer than what
is used during dry... (More)
Descriptive sensory analysis was used to characterize the flavor changes
of peanuts during boiling. The attributes investigated were rawness,
astringency, and bitterness. Samples of peanut sauce prepared with seed
coating and without seed coating and taken at different cooking times
(1, 15, 30, 60, 90, and 120 min) were compared. A descriptive panel (N = 16 peanuts with coating and N = 17
peanuts without coating) evaluated 12 coded samples served in random
order using a scale of 7 points. The average results showed that the
rawness decayed during cooking and that obtaining a close-to-neutral
sauce character took about 90–120 min. These times are longer than what
is used during dry roasting of peanuts. The sensations of rawness,
astringency, and bitterness are also perceived more strongly when
peanuts are cooked in water than when peanuts are roasted under less
humid conditions. Astringency and bitterness are the primary attributes
contributing to the complex rawness sensation of the peanut sauce. (Less)
Please use this url to cite or link to this publication:
author
; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Arachis hypogaea, astringency, bitterness, peanut sauce, rawness, sensory properties
in
Journal of Sensory Studies
volume
40
issue
2
article number
e70034
pages
8 pages
publisher
Wiley-Blackwell
external identifiers
  • scopus:105002115711
ISSN
0887-8250
DOI
10.1111/joss.70034
language
English
LU publication?
yes
additional info
Publisher Copyright: © 2025 The Author(s). Journal of Sensory Studies published by Wiley Periodicals LLC.
id
8d2b2909-3808-47d6-ace9-d9c168fd0a9d
date added to LUP
2025-04-16 13:49:45
date last changed
2025-04-17 15:41:12
@article{8d2b2909-3808-47d6-ace9-d9c168fd0a9d,
  abstract     = {{Descriptive sensory analysis was used to characterize the flavor changes<br>
 of peanuts during boiling. The attributes investigated were rawness, <br>
astringency, and bitterness. Samples of peanut sauce prepared with seed <br>
coating and without seed coating and taken at different cooking times <br>
(1, 15, 30, 60, 90, and 120 min) were compared. A descriptive panel (<i>N</i> = 16 peanuts with coating and <i>N</i> = 17<br>
 peanuts without coating) evaluated 12 coded samples served in random <br>
order using a scale of 7 points. The average results showed that the <br>
rawness decayed during cooking and that obtaining a close-to-neutral <br>
sauce character took about 90–120 min. These times are longer than what <br>
is used during dry roasting of peanuts. The sensations of rawness, <br>
astringency, and bitterness are also perceived more strongly when <br>
peanuts are cooked in water than when peanuts are roasted under less <br>
humid conditions. Astringency and bitterness are the primary attributes <br>
contributing to the complex rawness sensation of the peanut sauce.}},
  author       = {{Ugembe, Yula and Lazarte, Claudia and Mavie, Candida and da Cruz Francisco, José and Magaia, Telma and Bergenståhl, Björn}},
  issn         = {{0887-8250}},
  keywords     = {{Arachis hypogaea; astringency; bitterness; peanut sauce; rawness; sensory properties}},
  language     = {{eng}},
  number       = {{2}},
  publisher    = {{Wiley-Blackwell}},
  series       = {{Journal of Sensory Studies}},
  title        = {{Descriptive Analysis of Sensory Properties of Wet-Boiled Peanut Sauce : The Effect of Boiling Time and the Presence of Kernel Coating}},
  url          = {{http://dx.doi.org/10.1111/joss.70034}},
  doi          = {{10.1111/joss.70034}},
  volume       = {{40}},
  year         = {{2025}},
}