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

detailed description of the sensory characteristics of a sample both in qualitative and
quantitative aspects, by a panel consisting of 12-15 members. The trained panel
uses a 15-point category scale, which is marked at regular intervals with numbers or
words. More extensive training is needed to train the panel in the use of a category
scale, but it is a universal scaling technique which can be easily applied to other
products. This method is also differentiated by its extensive use of references
(Drake and Civille, 2003).
A final technique that is also used is Free Choice Profiling. In this method,
consumers generate their own terms to describe samples. Although it may be
harder to interpret data as a result, the consumers may find novel ways to
differentiate products, and the data will also reflect consumers' perception of the
product (Murray et al., 2001).
Project Objectives
Using these techniques of descriptive sensory analysis and chemical
techniques such as GC-O and GC-MS, the flavor profile of peanuts can be
characterized. Specifically, the off-flavors which may form during high temperature
microwave blanching can be linked to their causative chemical compounds. The
objectives of this study were to characterize the processing parameters best suited
for the microwave blanching of peanuts, to identify the conditions under which the
off-flavor occurs, and to analyze this off-flavor using descriptive sensory analysis
and chemical analysis. Through this project, the causes of the off-flavor formed
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