A method to detect peanut off-flavors using an electronic nose

Florunner peanuts were cured at high temperature and room temperature to produce lots with and without elevated concentrations of off-flavor-indicating volatiles. Off-flavor volatiles were confirmed using gas chromatography and an organic volatile meter. An electronic nose containing 32 semiconducting polymer sensors was used to analyze the headspace over ground peanuts. A technique for analyzing the raw data to maximize t-value for separating means of treatments was developed. Statistically significant differentiation at the 0.001 level between the curing treatments was obtained. The t-value was maximized by redefining the reference resistance of the sensors, using a sampling time of 210 s, and combining the data of the best 20 sensors.

A method to detect peanut off-flavors using an electronic nose Academic Article