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

"petroleum'" as terminology for off-flavors. A lexicon was later developed to address
deficiencies in earlier attempts such as lack of differentiation in oxidized off-flavors
and lack of sweet/caramel descriptors (Johnsen et al., 1988).
The lexicon of peanut flavor descriptors that was developed by Johnsen et al.
(1988) can be found in Table 2. A ten point scale was established to rate intensity of
flavor, using flavor intensities of commercially available products. For example, on a
scale of 0-10, the sodium carbonate in saltine crackers was rated an intensity of 2,
the apple flavor in Motts apple juice was an intensity of 4, orange in Minute Maid
orange juice was an intensity of 6, grape in Welch's grape juice was an intensity of 8,
and cinnamon in Big Red gum was an intensity of 10 (Johnsen et al., 1988). The
terminology has been modified and improved over the years, including the addition
of a "fruity" descriptor associated with high temperature curing (Sanders et al.,
1989).
Table 2: Lexicon of Peanut Flavor Descriptors (Johnsen et al., 1988).
Aromatics Roasted Peanutty
Raw Bean / Peanutty
Dark Roasted Peanut
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 aromatic associated with light-roast peanuts
(about 1-2 on USDA color chips) and having legumelike
character (specify bean or pea if possible)
The aromatic associated with dark roasted peanuts (4+
on USDA color chips) and having very browned or
toasted character
The aromatics associated with sweet material such as
caramel, vanilla, molasses, fruit (specify type)
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