The role of moisture in flavor changes of model peanut confections during storage

The effects of antioxidant, sugar, moisture, and storage time on oxidative stability were determined by peroxide value (PV), instrumental volatile, and descriptive sensory analysis. Peanut pastes with 2 g H2O/100g and 5 g H2O/100g added moisture had lower 'roasted peanutty' intensity and lower pyrazine concentrations than those samples without added moisture. Samples with 2 g H2O/100g and 5 g H2O/100g added moisture had lower PV as well as lower hexanal and heptanal concentrations. Significant positive correlations were observed between pyrazine concentrations and 'roasted peanutty' flavor. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.