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VOLATILE COMPONENTS OF ROASTED PEANUTS: COMPARATIVE ANALYSES OF THE BASIC FRACTION
Author(s) -
SHU C. K.,
WALLER G. R.
Publication year - 1971
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.1365-2621.1971.tb15134.x
Subject(s) - aroma , chemistry , flavor , sowing , fraction (chemistry) , gas chromatography , food science , chromatography , horticulture , biology
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 SO 2 and N 2 exhibited an off‐flavor and the relative volatile concentrations and seed appearance were different from those peanuts stored in either N 2 , CO 2 or dry air alone. The methods of quantitative estimation of the volatiles are discussed.