Executives ... FYI.

In research slated to run through November 2009, scientists are examining the impact of maturity, composition and moisture content of individual peanut seeds. They want to see how these factors interact during the blanching and subsequent oil and dry roast processing of the seeds. They'll use different varieties and breeding lines of peanuts grown in uniform peanut performance trials at several locations. Peanut samples with high standard flavor profiles, unique flavor profiles, and peanuts subjected to various deviations in production, curing and handling procedures will be evaluated for variations in components identifiable by GC, HPLC and other chromatographic techniques. Compounds associated with specific flavor characteristics will be isolated and identified by GC-MS or HPLC-MS. The researchers will utilize new microwave technology that gives the peanuts uniform exposure to microwave energy to study the effects of various time and power protocols on the drying rate, flavor and the shelf life of shelled and inshell peanuts. The goal is to see how production location, maturity, curing, seed moisture, composition, processing and relevant interactions may improve flavor and flavor consistency in peanut varieties and breeding lines. The investigators also have determined that lower-fat peanut flours can thicken more effectively than higher-fat ones. Contact: Tim Sanders, USDA-ARS Market Quality and Handling Research Unit, Box 7624, 236 Schaub Hall, North Carolina State University, Raleigh, NC 27695. Phone: 919-515-6312. Fax: 919-513-8023. Email: tim.sanders@ars.usda.gov.