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Separating and isolating Aroma and Flavor Constituents of Roasted Peanuts
Author(s) -
BROWN BRUCE A.,
KONIGSBACHER KURT S.,
ELLISON FRANK E.,
MANN GODFREY E.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb09081.x
Subject(s) - hexanal , aroma , flavor , chemistry , extraction (chemistry) , chromatography , food science
SUMMARY A technique was developed for the extraction of quantities of peanuts and for the separation of those extracts into fractions of different chemical categories, each of which had a distinct aroma. Twelve acids were identified; the presence of hexanal, 2,4‐decadienal and β‐sitosterol was confirmed; and evidence was gathered that indicates the presence of aliphatic lactones. In addition, 2‐oxooctanal and a dihydroxynaphthaleneacetic acid were also found to be present. Gas chromatographic examination of the acid fractions from three varieties of peanuts showed some qualitative and quantitative differences.