Review of the Studies on the Qualities in Peanuts

땅콩 품질에 관한 연구현황과 금후의 방향

Peanut seeds are characterized by high oils and proteins with good quality, and are utilized as an edible oil source and a protein-rich food products. The end products, being peanut butter, salted seed, confections, roasting stock and other by-products are favored in world-wide because of their unique roasted peanut flavor. As with many other foods, interest in the composition and chemistry of peanut is largely a result of thier use as human food. Thus, a more complete knowledge of thier chemical and food quality and flavor properties is desired. Literatures are reviewed mainly focucing on the physicochemical properties and nutritional quality of oil, protein and flavor in peanuts. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied extensively in view point of chemical and food nutritional value. But in crop base, the synthesis and genetic studies of the chemicals could not provide valuable informations on the breeding for quality improvement. Some essential amino acids are limiting in peanut seeds and the tocopherols are very important in oil stability and for dietary adequacy ratio in high linoleic acid peanut oil, but it is thought to be quite difficult to improve by breeding technique as their lack information of gene actions. However, the selections of high protein and oil, and some essential amino acids and linoleic acid rich genotypes could be helpful for the quality improving. Research studies are also needed to elucidate the relationships between flavor components and consumer perception of peanut flavor.