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Volatile Components of Raw Peanuts: Analysis by Gas‐Liquid Chromatography and Mass Spectrometry
Author(s) -
PATTEE H. E.,
SINGLETON J. A.,
COBB W. Y.
Publication year - 1969
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.1365-2621.1969.tb12106.x
Subject(s) - aroma , chromatography , chemistry , mass spectrometry , hexanal , gas chromatography , vacuum distillation , distillation , flavor , raw material , gas chromatography–mass spectrometry , food science , organic chemistry
SUMMARY: The volatile components associated with the aroma and flavor of raw peanuts have been studied. These components were isolated using lowtemperature vacuum distillation and cryogenic trapping. Ten components were identified from the liquid N 2 trap using the combined technique of gas‐liquid chromatography and mass spectrometry. The “backbone” compound of the raw peanut aroma appears to be hexanal, with other components adding the proper character.