ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY A comparative analysis of the basic volatile aroma constituents of roasted peanuts representing standard varieties, different fertilization treatments, times of planting and harvesting and different storage conditions was conducted. An improved vacuum degassing method was used to remove the volatiles from the oil. Sixteen major peaks and three minor peaks consistently appeared on the gas chromatograms from all samples. Three compounds (pyridine, pyrazine and a compound with a molecular weight of 93) not previously identified were found among the minor peaks and were identified on the basis of gas chromatograph-mass spectrometric data. Aroma differences between peanut varieties were found to be quantitative. In peanut samples fertilized with boron, 1,2-dichloroethane was detected and the relative concentrations of three of the peaks were lower than those of samples fertilized with added boron. Although the length of growing time produced a slight effect on the relative volatile concentrations, no significant differences were found for peanuts harvested at different dates after 120 days from planting. Peanuts stored in a mixture of SO2 and N2 exhibited an off-flavor and the relative volatile concentrations and seed appearance were different from those peanuts stored in either N2, CO2 or dry air alone. The methods of quantitative estimation of the volatiles are discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb15134.x
Permalink
