Abstract SCHIRACK, ANDRIANA VAIS. The Effect of Microwave ...

TABLE 2.
LEXICON OF PEANUT FLAVOR DESCRIPTORS
(MODIFIED FROM JOHNSEN ET AL., 1988; AND SANDERS ET AL., 1989)
Roast Peanutty
Sweet Aromatic
The aromatic associated with medium-roast peanuts (about 3-4 on USDA
color chips) and having fragrant character such as methyl pyrazine
The aromatics associated with sweet material such as caramel, vanilla,
molasses
Other Aromatics Other aromatics detected in the sample
Dark Roast
The aromatic associated with dark roasted peanuts (4+ on USDA color
chips) and having very browned or toasted character
Raw/Beany The aromatics associated with under-roasted peanuts or beans
Woody/Hulls/Skins
Cardboardy/Stale
The aromatics associated with base peanut character (absence of fragrant
top notes) and related to dry wood, peanut hulls, and skins
The aromatic associated with somewhat oxidized fats and oils and
reminiscent of cardboard
Earthy/Musty/Wet Dirt The aromatic associated with wet dirt and mulch
Painty/Old Oil The aromatic associated with linseed oil, oil based paint
Plastic/Chemical The aromatic associated with plastic and burnt plastics
Fruity/Fermented The aromatic associated with fruity or fermented foods
Ashy The aromatic associated with cigarette ash
Sweet The taste on the tongue associated with sugars
Sour The taste on the tongue associated with acids
Bitter
Astringency
Tongue and
Throat Burn
Metallic
Total Off-note
The taste on the tongue associated with bitter agents such as caffeine or
quinine
A chemical feeling factor on the tongue and oral tissues, described as
puckering/dry and associated with tannins or alum
A chemical feeling factor described as a burning sensation on the tongue or
throat
A chemical feeling factor on the tongue described as flat, metallic and
associated with iron and copper
A term summarizing the overall degree to which a sample exhibits offflavors,
as compared to the reference
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