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.

中文翻译：

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长期贮藏中高油酸和正油酸花生壳的感官和化学稳定性

氧化酸败是花生品质劣化的主要原因之一。带壳坚果行业最关心的是保持高质量并延长这些产品的保质期。本研究确定了生带壳高油酸和正常油酸花生在长期储存过程中的感官和化学稳定性。正常和高油酸类型的带壳花生样品在室温 (23 °C) 下储存 675 天。质量参数，如脂肪酸组成、水分含量、游离脂肪酸 (FFA)、过氧化值 (PV)、共轭二烯 (CD) 和对茴香胺值 (pAV) 以及感官属性，每45 天。高油酸样品的油酸/亚麻酸 (O/L) 比率 (O/L = 10.65) 比普通油酸花生 (O/L = 2.44) 高 4.36 倍。FFA、PV、CD、pAV、在所有储存的样品中，尤其是在正常油酸花生中，氧化和纸板风味都增加了。相反，所有样品的烘烤花生风味在储存过程中均有所下降，但在高油酸花生样品中比例较低。带壳的正常或高油酸花生样品中发生的感官和化学变化并不显着，这表明壳可以保护花生仁免受变质。然而，在研究的储存条件下，壳内高油酸样品比普通油酸花生具有更高的稳定性和保质期。实际应用 花生的质量保存对于使用花生作为原料的食品工业来说非常重要。花生加工商关注长期储存花生品质的最佳方法。保留在壳中的未加工的高油酸花生在储存过程中表现出更好的感官和质量特性保存。带壳花生是保存该产品化学和感官特性的合适替代品。