Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts

Table 2

Terms used in descriptive analysis of peanut treatments during the shelf life study.

Descriptor	Modality	Definition	Ratings of warm-up sample
Fracturability	Texture	The force with which you first bite through the sample	6.5
Oiliness	Texture	Degree to which free oil is perceived in the mouth after 5 chews	1
Raw/beany	Flavor	The flavor associated with raw peanuts	3.5
Overall oxidized	Flavor	The old/stale flavor associated with rancid fats and oils	0
Cardboard	Flavor	The flavor associated with somewhat oxidized fats and oils and reminiscent of wet cardboard	0
Fishy	Flavor	The flavor associated with trimethylamine, cod liver oil or old fish	0
Painty	Flavor	The aromatic associated with linseed oil, or oil based paint	0
Bitter	Basic taste	The taste on the tongue associated with bitter agents such as caffeine solution	1
Salty	Basic taste	The taste on the tongue associated with sodium chloride solution	1
Sweet	Basic taste	The taste on the tongue associated with sucrose solution	2
Astringent	Feeling factor	The puckering or drying sensation on the mouth or tongue surface	1.5