Flavor Characteristics of Ten Peanut Varieties from China
Bin Ding, Fei Wang, Bei Zhang, Mengshi Feng, Lei Chang, Yuyang Shao, Yan Sun, Ying Jiang, Rui Wang, Libin Wang, Jixian Xie, Chunlu Qian, Marìa Soledad Prats Moya, Ana Leahu, Cristina Ghinea · 2023
Read Flavor Characteristics of Ten Peanut Varieties from China by Bin Ding, Fei Wang, Bei Zhang, Mengshi Feng, Lei Chang, Yuyang Shao, Yan Sun, Ying Jiang, Rui Wang, Libin Wang, Jixian Xie, Chunlu Qian, Marìa Soledad Prats Moya, Ana Leahu, Cristina Ghinea (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10743137.txt.
Description
Bin Ding and a team of co-authors compare the flavor chemistry of ten peanut varieties grown in Jiangsu, China. Taste decides which local types farmers plant and eaters buy. The team measured the building blocks of flavor and cross-checked them with machine tongues and noses.
Fat and protein shares swung widely across varieties, with Taihua 6 the protein champion and leanest in fat. Its amino acid total also topped the set, rich in both bitter and sweet notes. Forty-two aroma compounds turned up; one variety carried eighteen kinds. An ester led the aroma list overall. The sensor panels agreed that variety choice changes taste a lot, giving breeders clear favorites.
Catalog record
| CREATOR | Bin Ding, Fei Wang, Bei Zhang, Mengshi Feng, Lei Chang, Yuyang Shao, Yan Sun, Ying Jiang, Rui Wang, Libin Wang, Jixian Xie, Chunlu Qian, Marìa Soledad Prats Moya, Ana Leahu, Cristina Ghinea |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 34 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |