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The relationship of peanut maturity to 2‐methylpropanal in headspace volatiles
Author(s) -
Sanders Timothy H.,
Greene R. Larry
Publication year - 1989
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02885451
Subject(s) - maturity (psychological) , arachis hypogaea , flavor , horticulture , chemistry , mathematics , food science , biology , psychology , developmental psychology
Headspace volatiles from peanuts of five consecutive maturity classes from three soil temperatures were determined to evaluate the relationship of peanut maturity and 2‐methylpropanal. Cured, ground peanuts were held in closed vials for 30 min at 150 C before headspace sampling. Quantitation as percent of total volatiles and ppm in the peanuts revealed a decrease in 2‐methylpropanal as peanuts matured regardless of seed size within maturity class. From peanut lots in which maturity‐size relationships had been determined, headspace analysis of commercial sized lots indicated that the concentration of 2‐methylpropanal was related to the maturity distribution (percent of each maturity class) within each sized lot. These data/techniques may have application in estimating lot‐to‐lot maturity‐related peanut flavor/quality potential.