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Factors affecting peanut butter preference

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

A sensory evaluation test with 320 subjects provided information pertinent to the preference of peanut butters. Results of paired preference test indicated that more than half the subjects (59%) preferred the “old fashioned” sample; flavor (aroma and taste) would have to be the primary reason since particle size was nearly the same in the prepared test samples. Chi-square tests of independence showed that the preference for the “old fashioned” sample was dependent on age (P<.05) and sensory attributes of flavor and textural perception (P<.05). Results of the survey showed that 47% of the total responding subjects listed “crunchy” peanut butter as their favorite type. Selection of one’s favorite brand of commercial peanut butter was found to be based primarily on its particle size.

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Author information

Authors and Affiliations

  1. Department of Food Science, North Carolina State University, 27695-7624, Raleigh, NC

    James S. L. How & Clyde T. Young

Authors
  1. James S. L. How
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  2. Clyde T. Young
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How, J.S.L., Young, C.T. Factors affecting peanut butter preference. J Am Oil Chem Soc 62, 538–540 (1985). https://doi.org/10.1007/BF02542328

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  • DOI: https://doi.org/10.1007/BF02542328

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