Multivariate relationships between instrumental attributes, microstructure, sensory profiles and consumer preference in roasted peanuts (Arachis spp)

Promovendus mr. D (Dimitris) Lykomitros MSc
Promotor prof. V (Vincenzo) Fogliano
Copromotor dr. E (Edoardo) Capuano
Organisatie Wageningen University, Food Quality and Design

wo 4 april 2018 13:30 tot 15:00

Locatie Aula, gebouwnummer 362

Summary (in English)

This work provides insight into which flavor, taste and appearance attributes drive liking and disliking as well as perceived freshness of roasted peanuts for European consumers. Using mathematical models, the drivers are linked back to analytical attributes that can be measured instrumentally (such as colour and aromatic compounds), thereby reducing the reliance on costly sensory panels. Furthermore, the effect of raw material (variety) and process selection on said attributes is also investigated. The results can be used to design products with high acceptability across several countries within Europe, as well as provide guidance on how to adjust the manufacturing process to compensate for otherwise undesirable raw materials.