@article{greene_sanders_drake_2008, title={Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts}, volume={56}, ISSN={["1520-5118"]}, DOI={10.1021/jf800450k}, abstractNote={Published research has indicated that ethyl 2-methylpropanoate, ethyl 2-methybutanaote, ethyl 3-methylbutanoate, hexanoic acid, butanoic acid, and 3-methylbutanoic acid are responsible for fruity fermented (FF) off-flavor; however, these compounds were identified in samples that were artificially created by curing immature peanuts at a constant high temperature. The objective of this study was to characterize the volatile compounds contributing to naturally occurring FF off-flavor. Volatile compounds of naturally occurring FF and no-FF samples were characterized using solvent-assisted flavor evaporation (SAFE), solid phase microextraction (SPME), gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS). Aroma extract dilution analysis (AEDA) identified 12 potent aroma active compounds, none of which were the previously identified esters, with no consistent differences among the aroma active compounds in no-FF and FF samples. Hexanoic acid alone was identified in the naturally occurring FF sample using the SAFE GC-MS methodology, whereas two of the three previously identified esters were identified in natural and artificially created samples. The same two esters were confirmed by SPME GC-MS in natural and artificially created samples. This study demonstrated the need for caution in the direct application of data from artificially created samples until those compounds are verified in natural samples. However, these results suggest that a laboratory method using SPME-GC techniques could be developed and correlated on an ester concentration versus FF intensity basis to provide an alternative to sensory analysis for detection of FF off-flavor in peanut lots.}, number={17}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Greene, Jeffrey L. and Sanders, Timothy H. and Drake, Mary Anne}, year={2008}, month={Sep}, pages={8096–8102} }
 @article{greene_whitaker_hendrix_sanders_2007, title={Fruity fermented off-flavor distribution in samples from large peanut lots}, volume={22}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2007.00119.x}, abstractNote={ABSTRACT Fruity fermented (FF) off‐flavor develops when immature peanuts are cured at excessive temperatures (>35C). The objective of this study was to characterize FF distributions and determine the variability among samples from large peanut lots. Twenty peanut lots identified as having a range of FF off‐flavor were sampled. Twenty samples from each lot were roasted and processed into paste for descriptive sensory analysis. Differences in FF intensity were noted within and among lots. The FF intensity mean of the lots was either greater or less than the median value for the samples, indicating that the distributions were skewed. The skewed distributions and the variation among samples from a single lot demonstrated the need to develop a sampling plan for FF off‐flavor.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Greene, J. L. and Whitaker, T. B. and Hendrix, K. W. and Sanders, T. H.}, year={2007}, month={Aug}, pages={453–461} }
 @article{greene_bratka_drake_sanders_2006, title={Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts}, volume={21}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2006.00057.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Greene, JL and Bratka, KJ and Drake, MA and Sanders, TH}, year={2006}, month={Apr}, pages={146–154} }
 @article{greene_bovell-benjamin_2004, title={Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour}, volume={69}, DOI={10.1111/j.1365-2621.2004.tb06359.x}, abstractNote={ABSTRACT: The macroscopic and sensory properties of breads supplemented with 50%, 55%, 60%, and 65% sweet-potato flour were evaluated. Moisture contents of the breads fluctuated during storage. Protein value was highest for the bread supplemented with 50% sweet-potato flour. Carbohydrate contents ranged from 18.2% to 24.4%. β-caro-tene contents and loaf volumes were highest in the breads supplemented with 65% and 50% sweet-potato flour, respectively. The breads were similarly firm, with comparable vitamin C contents at the end of storage. The bread with 65% sweet-potato flour had the most intense yellow-orange color. Twelve perceived sensory attributes, which could be used to differentiate the appearance, texture, and flavor of sweet-potato breads, were generated.}, number={4}, journal={Journal of Food Science}, author={Greene, J. L. and Bovell-Benjamin, A. C.}, year={2004}, pages={SNQ167–173} }