Sensory and Chemical Stabilities of High‐Oleic and Normal‐Oleic Peanuts in Shell During Long‐Term Storage

Abstract Oxidative rancidity is one of the major causes of peanut quality deterioration. The in‐shell nut industry's greatest concern is to preserve high quality and extended the shelf life of these products. This research determined the sensory and chemical stabilities of raw in‐shell high‐oleic and normal‐oleic peanuts during long‐term storage. In‐shell peanuts samples of normal‐ and high‐oleic types were stored at room temperature (23 °C) for 675 days. The quality parameters, like the fatty acid composition, moisture content, free fatty acids (FFA), peroxide value (PV), conjugated dienes (CD), and p ‐anisidine value (pAV), as well as sensory attributes, were analyzed every 45 days. High‐oleic samples showed a 4.36‐fold higher oleic acid/linolenic acid (O/L) ratio (O/L = 10.65) than normal‐oleic peanuts (O/L = 2.44). FFA, PV, CD, pAV, and oxidized and cardboard flavors increased in all stored samples but especially in normal‐oleic peanuts. Conversely, roasted peanutty flavor decreased in all samples during storage but in lower proportion in high oleic peanut samples. The sensory and chemical changes that occurred in unshelled normal‐ or high‐oleic peanut samples were not remarkable, suggesting that the shell may protect peanut kernels against deterioration. However, in‐shell high‐oleic samples show greater stability and shelf life than normal‐oleic peanuts under the studied storage condition. Practical Application Quality preservation of peanuts is important for the food industry using peanuts as an ingredient. Peanut processors are concerned as to the best ways to preserve peanut quality for long‐term storage. Raw high oleic peanuts kept in the shells show better preservation of their sensory and quality properties during storage. In‐shell peanuts constitute an appropriate alternative to preserve chemical and sensory properties of this product.