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Isolation and Identification of Volatile Compounds from Roasted Peanuts
Author(s) -
HO CHITANG,
LEE MINHSIUNG,
CHANG STEPHEN S.
Publication year - 1982
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.1365-2621.1982.tb11043.x
Subject(s) - chemistry , maltol , flavor , fractionation , mass spectrometry , organic chemistry , chromatography , methyl ketone , ketone , food science
Volatile flavor compounds were isolated from 70 kg of freshly roasted Florida Runner peanuts by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by infrared and mass spectrometry. A total of 131 compounds was identified. The following compounds are reported for the first time as flavor components of roasted peanuts: five lactones, incluing γ‐crotolactone, 3‐methyl‐γ‐crotolactone and 5‐hydroxy‐4‐nonenoic acid, lactone; four pyrazines, three pyrroles; three pyridines, 13 sulfides, including three monosulfides, six disulfides and four trisulfides; seven thiazoles, two thiophenes, five furanoids, including 2‐methyL3(2H)furanone; five oxazoles, three oxazolines, including 2‐methyl‐3‐oxazoline; 12 hydrocarbons, one alcohol, one ketone, two acids, two esters, 2‐acetoxy‐2‐butene, and maltol.