Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste
In this study, peanuts were obtained using slotted screens in two sizes: 7 mm (small length) and 11 mm (large length) and in two textures: roasted peanut and peanut paste. The in vitro aroma compounds were determined by solvent-assisted flavor evaporation while the in vivo aroma compounds released i...
Saved in:
| Published in | Journal of food composition and analysis Vol. 119; p. 105260 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Inc
01.06.2023
|
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | In this study, peanuts were obtained using slotted screens in two sizes: 7 mm (small length) and 11 mm (large length) and in two textures: roasted peanut and peanut paste. The in vitro aroma compounds were determined by solvent-assisted flavor evaporation while the in vivo aroma compounds released in the mouth during consumption were measured by the mouthspace aroma trapping device. Both sets of compounds were analyzed by gas chromatography–mass spectrometry. In the in vivo analysis, 10 aroma compounds, mostly pyrazines, were identified. The in vivo aroma release was affected by size and texture. Small-sized peanuts had higher aroma release than large-sized peanuts, and roasted peanuts had higher aroma release than peanut paste. 2,5-Dimethylpyrazine, 2,3-dimethylpyrazine, trimethylpyrazine, and furfural were identified as the key odorants for the first time in in vivo roasted peanuts using gas chromatography–mass spectrometry–olfactometry (GC–MS–-O). The descriptive analysis results were in parallel with the in vivo released aroma data revealing that the small-sized peanuts produced more roasted peanut aroma than the larger ones.
[Display omitted]
•The in vivo aroma release was affected by peanut kernel size and texture.•Small sized peanuts had higher in vivo aroma release than large sized peanuts.•Roasted peanuts had a higher aroma release than peanut paste.•Methyl-substituted pyrazines and furfural are key odorants in in vivo aroma.•Small-sized peanuts produced more roasted peanut aroma than larger ones. |
|---|---|
| AbstractList | In this study, peanuts were obtained using slotted screens in two sizes: 7 mm (small length) and 11 mm (large length) and in two textures: roasted peanut and peanut paste. The in vitro aroma compounds were determined by solvent-assisted flavor evaporation while the in vivo aroma compounds released in the mouth during consumption were measured by the mouthspace aroma trapping device. Both sets of compounds were analyzed by gas chromatography–mass spectrometry. In the in vivo analysis, 10 aroma compounds, mostly pyrazines, were identified. The in vivo aroma release was affected by size and texture. Small-sized peanuts had higher aroma release than large-sized peanuts, and roasted peanuts had higher aroma release than peanut paste. 2,5-Dimethylpyrazine, 2,3-dimethylpyrazine, trimethylpyrazine, and furfural were identified as the key odorants for the first time in in vivo roasted peanuts using gas chromatography–mass spectrometry–olfactometry (GC–MS–-O). The descriptive analysis results were in parallel with the in vivo released aroma data revealing that the small-sized peanuts produced more roasted peanut aroma than the larger ones.
[Display omitted]
•The in vivo aroma release was affected by peanut kernel size and texture.•Small sized peanuts had higher in vivo aroma release than large sized peanuts.•Roasted peanuts had a higher aroma release than peanut paste.•Methyl-substituted pyrazines and furfural are key odorants in in vivo aroma.•Small-sized peanuts produced more roasted peanut aroma than larger ones. |
| ArticleNumber | 105260 |
| Author | Eker, Tulin Darıcı, Merve Cabaroglu, Turgut Selli, Serkan |
| Author_xml | – sequence: 1 givenname: Tulin surname: Eker fullname: Eker, Tulin email: tulinsahin@osmaniye.edu.tr organization: Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, 80000 Osmaniye, Turkey – sequence: 2 givenname: Turgut orcidid: 0000-0003-1489-9929 surname: Cabaroglu fullname: Cabaroglu, Turgut email: tcabar@cu.edu.tr organization: Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Turkey – sequence: 3 givenname: Merve surname: Darıcı fullname: Darıcı, Merve email: mdarici@cu.edu.tr organization: Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Turkey – sequence: 4 givenname: Serkan surname: Selli fullname: Selli, Serkan email: sselli@cu.edu.tr organization: Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Turkey |
| BookMark | eNp9UMtOwzAQtFCRaAs_wMk_kOJ14jSVuKAKaKVKXOBsOfZGODR2ZLsV8PUkbc-cdnbnodXMyMR5h4TcA1sAg_KhXbSNVgvOeD4cBC_ZFZkCW5UZKyqYkCmrqlUGYiluyCzGlrFBVFRT0m-7XulEfUO_MDjc02h_kSpnaMLvdAhIvaPpE6l19GiP_kSdcArDEnynqPZd7w_OxDEmeBUTGtqjcod0kl9gPxK35LpR-4h3lzknHy_P7-tNtnt73a6fdpnmOUuZASFWdQFCq0ZzUEJrYBVUQimA0uRltayZMTVX9ZIbBMHKXBkDqoYCoCnyOeHnXB18jAEb2QfbqfAjgcmxM9nKsTM5dibPnQ2mx7MJh8-OFoOM2qLTaGxAnaTx9j_7H4jXeCQ |
| CitedBy_id | crossref_primary_10_1016_j_meafoo_2023_100105 crossref_primary_10_1016_j_foodres_2024_114553 crossref_primary_10_1016_j_jfca_2023_105770 |
| Cites_doi | 10.1016/j.lwt.2016.09.030 10.1111/jfpp.15817 10.1007/978-1-4615-4693-1_34 10.1007/s12161-016-0774-1 10.1002/ffj.3113 10.1201/b16452 10.1021/acs.jafc.5b02576 10.1111/j.1745-459X.2006.00075.x 10.1111/j.1365-2621.2000.tb15975.x 10.3146/i0095-3679-17-2-10 10.1021/jf802102u 10.1016/j.lwt.2018.11.084 10.1016/j.foodchem.2011.06.001 10.1111/1750-3841.12528 10.1016/j.foodqual.2010.01.008 10.1111/1750-3841.14641 10.1016/j.foodres.2019.03.030 10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W 10.1111/j.1365-2621.1995.tb09809.x 10.1002/9780470622834.ch51 10.1111/j.1365-2621.2003.tb14171.x 10.1016/j.foodchem.2017.07.017 10.1021/jf1026636 10.1111/j.1750-3841.2011.02073.x 10.1002/fsn3.111 10.1016/j.jbbm.2004.04.002 10.1021/acs.jafc.7b00287 10.1111/jfpp.16430 10.1002/jsfa.4142 10.1016/j.foodchem.2020.128129 10.1177/0301006616685576 |
| ContentType | Journal Article |
| Copyright | 2023 Elsevier Inc. |
| Copyright_xml | – notice: 2023 Elsevier Inc. |
| DBID | AAYXX CITATION |
| DOI | 10.1016/j.jfca.2023.105260 |
| DatabaseName | CrossRef |
| DatabaseTitle | CrossRef |
| DatabaseTitleList | |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Chemistry Diet & Clinical Nutrition |
| EISSN | 1096-0481 |
| ExternalDocumentID | 10_1016_j_jfca_2023_105260 S0889157523001345 |
| GroupedDBID | --K --M .~1 0R~ 1B1 1RT 1~. 1~5 29K 4.4 457 4G. 53G 5GY 5RE 5VS 7-5 71M 8P~ 9JM 9JN AABVA AACTN AAEDT AAEDW AAIAV AAIKJ AAKOC AALCJ AALRI AAOAW AAQFI AAQXK AARLI AATLK AAXUO ABFRF ABGRD ABJNI ABMAC ABXDB ABYKQ ACDAQ ACGFO ACGFS ACNNM ACRLP ADBBV ADECG ADEZE ADFGL ADHUB ADMUD ADQTV AEBSH AEFWE AEKER AENEX AEQOU AFKWA AFTJW AFXIZ AFZHZ AGHFR AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AJBFU AJOXV AJSZI ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ ASPBG AVWKF AXJTR AZFZN BKOJK BLXMC CAG CBWCG COF CS3 D-I DM4 DU5 EBS EFBJH EFLBG EJD EO8 EO9 EP2 EP3 F5P FDB FEDTE FGOYB FIRID FLBIZ FNPLU FYGXN G-Q G8K GBLVA HLV HVGLF HZ~ IHE J1W KOM LG5 LW8 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 P2P PC. Q38 R2- RIG RNS ROL RPZ SAB SCB SDF SDG SDP SES SEW SPC SPCBC SSA SSK SSZ T5K UHS UNMZH WUQ XPP ZMT ZU3 ~G- ~KM AAHBH AAXKI AAYXX AFJKZ AKRWK CITATION |
| ID | FETCH-LOGICAL-c230t-d1559b415cafc21a5cc108185aa116d3687b0ddb2ab72de15063add1ab1411f43 |
| IEDL.DBID | AIKHN |
| ISSN | 0889-1575 |
| IngestDate | Thu Sep 26 17:24:05 EDT 2024 Fri Feb 23 02:37:48 EST 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Keywords | Roasted peanut Peanut paste Texture Size Mouthspace aroma release AEDA |
| Language | English |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c230t-d1559b415cafc21a5cc108185aa116d3687b0ddb2ab72de15063add1ab1411f43 |
| ORCID | 0000-0003-1489-9929 |
| ParticipantIDs | crossref_primary_10_1016_j_jfca_2023_105260 elsevier_sciencedirect_doi_10_1016_j_jfca_2023_105260 |
| PublicationCentury | 2000 |
| PublicationDate | June 2023 2023-06-00 |
| PublicationDateYYYYMMDD | 2023-06-01 |
| PublicationDate_xml | – month: 06 year: 2023 text: June 2023 |
| PublicationDecade | 2020 |
| PublicationTitle | Journal of food composition and analysis |
| PublicationYear | 2023 |
| Publisher | Elsevier Inc |
| Publisher_xml | – name: Elsevier Inc |
| References | Grosso, Resurreccion (bib18) 2002 Schirack, Drake, Sanders, Sandeep (bib38) 2006 (bib14) 2021 Chetschik, Granvogl, Schieberle (bib8) 2010; 58 Murkovic, Lechner, Pietzka, Bratacos, Katzogiannos (bib29) 2004 Sanders, Blankenship, Vercellotti, Crippen (bib36) 1990; 17 Eker, Darıcı, Cabaroglu (bib12) 2022 Frank, Eyres, Piyasiri, Delahunty (bib15) 2012; 27 Pérez-Jiménez, Pozo-Bayón (bib32) 2019; 121 Bonneau, Boulanger, Lebrun, Maraval, Valette, Guichard, Gunata (bib4) 2018; 239 Guclu, Keser, Kelebek, Keskin, Emre Sekerli, Soysal, Selli (bib19) 2021; 338 Kaneko, Sakai, Kumazawa, Usuki, Nishimura (bib21) 2013 Liu, Jin, Liu, Huang, Wang, Mao, Wang (bib24) 2011; 76 Kıvançlı, Elmacı (bib22) 2014; 12 Smith, Perry, Marshall, Yousef, Barringer (bib41) 2014; 79 Bett, Boylston (bib2) 1992 Jourdren, Masson, Saint-Eve, Panouillé, Blumenthal, Lejeune, Déléris, Souchon (bib20) 2017; 65 Mcdaniel, White, Dean, Sanders, Davis (bib26) 2012 Bueno, Resconi, Campo, Cacho, Ferreira, Escudero (bib6) 2011; 129 Pattee, Pearson, Young, Giesbrecht (bib31) 1982 Shi, Davis, Xia, Sandeep, Sanders, Dean (bib39) 2017; 75 Braddock, Sims, O’keefe (bib5) 1995; 60 Matsui, Guth, Grosch (bib25) 1998; 100 Muñoz-González, Rodríguez-Bencomo, Moreno-Arribas, Pozo-Bayón (bib28) 2014; 2 Neta, Sanders, Drake (bib30) 2010 Eker, Darici, Selli, Cabaroglu (bib11) 2022; 46 Riveros, Mestrallet, Gayol, Quiroga, Nepote, Grosso (bib33) 2010; 90 Baker, Cornell, Gorbet, O’Keefe, Sims, Talcott (bib1) 2003; 68 Dun, Yao, Deng, Li, Li, Fan, Zhang (bib10) 2019; 112 Rodríguez-Bencomo, Kelebek, Sonmezdag, Rodríguez-Alcalá, Fontecha, Selli (bib34) 2015; 63 Boesveldt, de Graaf (bib3) 2017; 46 Kok, de, Smorenburg (bib23) 1999 Schirack, Andriana, Drake, Sanders, Sandeep (bib37) 2006 Meilgaard, M.C., Carr, B.T., Civille, G.V., 2006. Sensory Evaluation Techniques, fourth ed. Sensory Evaluation Techniques, Fourth Edition. Engel, Bahr, Schieberle (bib13) 1999 Gills, Resurreccion (bib17) 2000; 65 Sithole, Ma, Qin, Liu, Wang (bib40) 2022; 46 Wang, Liu, Wang, Guo, Wang (bib43) 2016 Buettner, Beauchamp (bib7) 2010; 21 Stalker, Tallury, Seijo, Leal-Bertioli (bib42) 2016 Gama, Adhikari (bib16) 2019; 84 Chetschik, Granvogl, Schieberle (bib9) 2008; 56 Salum, Erbay, Kelebek, Selli (bib35) 2017; 10 Gama (10.1016/j.jfca.2023.105260_bib16) 2019; 84 Bonneau (10.1016/j.jfca.2023.105260_bib4) 2018; 239 Eker (10.1016/j.jfca.2023.105260_bib11) 2022; 46 Engel (10.1016/j.jfca.2023.105260_bib13) 1999 (10.1016/j.jfca.2023.105260_bib14) 2021 Schirack (10.1016/j.jfca.2023.105260_bib38) 2006 Wang (10.1016/j.jfca.2023.105260_bib43) 2016 Dun (10.1016/j.jfca.2023.105260_bib10) 2019; 112 Bett (10.1016/j.jfca.2023.105260_bib2) 1992 Frank (10.1016/j.jfca.2023.105260_bib15) 2012; 27 Eker (10.1016/j.jfca.2023.105260_bib12) 2022 Grosso (10.1016/j.jfca.2023.105260_bib18) 2002 10.1016/j.jfca.2023.105260_bib27 Chetschik (10.1016/j.jfca.2023.105260_bib8) 2010; 58 Sithole (10.1016/j.jfca.2023.105260_bib40) 2022; 46 Rodríguez-Bencomo (10.1016/j.jfca.2023.105260_bib34) 2015; 63 Neta (10.1016/j.jfca.2023.105260_bib30) 2010 Smith (10.1016/j.jfca.2023.105260_bib41) 2014; 79 Liu (10.1016/j.jfca.2023.105260_bib24) 2011; 76 Chetschik (10.1016/j.jfca.2023.105260_bib9) 2008; 56 Pérez-Jiménez (10.1016/j.jfca.2023.105260_bib32) 2019; 121 Matsui (10.1016/j.jfca.2023.105260_bib25) 1998; 100 Gills (10.1016/j.jfca.2023.105260_bib17) 2000; 65 Buettner (10.1016/j.jfca.2023.105260_bib7) 2010; 21 Shi (10.1016/j.jfca.2023.105260_bib39) 2017; 75 Schirack (10.1016/j.jfca.2023.105260_bib37) 2006 Mcdaniel (10.1016/j.jfca.2023.105260_bib26) 2012 Muñoz-González (10.1016/j.jfca.2023.105260_bib28) 2014; 2 Guclu (10.1016/j.jfca.2023.105260_bib19) 2021; 338 Bueno (10.1016/j.jfca.2023.105260_bib6) 2011; 129 Murkovic (10.1016/j.jfca.2023.105260_bib29) 2004 Jourdren (10.1016/j.jfca.2023.105260_bib20) 2017; 65 Kaneko (10.1016/j.jfca.2023.105260_bib21) 2013 Sanders (10.1016/j.jfca.2023.105260_bib36) 1990; 17 Salum (10.1016/j.jfca.2023.105260_bib35) 2017; 10 Riveros (10.1016/j.jfca.2023.105260_bib33) 2010; 90 Braddock (10.1016/j.jfca.2023.105260_bib5) 1995; 60 Baker (10.1016/j.jfca.2023.105260_bib1) 2003; 68 Boesveldt (10.1016/j.jfca.2023.105260_bib3) 2017; 46 Kok (10.1016/j.jfca.2023.105260_bib23) 1999 Kıvançlı (10.1016/j.jfca.2023.105260_bib22) 2014; 12 Pattee (10.1016/j.jfca.2023.105260_bib31) 1982 Stalker (10.1016/j.jfca.2023.105260_bib42) 2016 |
| References_xml | – year: 2006 ident: bib37 article-title: Impact of microwave blanching on the flavor of roasted peanuts publication-title: J. Sens. Stud. contributor: fullname: Sandeep – volume: 10 start-page: 1956 year: 2017 end-page: 1964 ident: bib35 article-title: Optimization of headspace solid-phase microextraction with different fibers for the analysis of volatile compounds of white-brined cheese by using response surface methodology publication-title: Food Anal. Methods contributor: fullname: Selli – volume: 68 start-page: 394 year: 2003 end-page: 400 ident: bib1 article-title: Determination of pyrazine and flavor variations in peanut genotypes during roasting publication-title: J. Food Sci. contributor: fullname: Talcott – volume: 65 start-page: 3330 year: 2017 end-page: 3340 ident: bib20 article-title: Effect of bread crumb and crust structure on the in vivo release of volatiles and the dynamics of aroma perception publication-title: J. Agric. Food Chem. contributor: fullname: Souchon – volume: 90 start-page: 2694 year: 2010 end-page: 2699 ident: bib33 article-title: Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts publication-title: J. Sci. Food Agric. contributor: fullname: Grosso – start-page: 47 year: 1982 ident: bib31 article-title: Changes in roasted peanut flavor and other quality factors with seed size and storage time publication-title: J. Food Sci. contributor: fullname: Giesbrecht – start-page: 67 year: 2002 ident: bib18 article-title: Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements publication-title: J. Food Sci. contributor: fullname: Resurreccion – year: 2016 ident: bib42 article-title: Biology, speciation, and utilization of peanut species publication-title: Peanut. Genet. Process. Util. contributor: fullname: Leal-Bertioli – volume: 12 start-page: 6 year: 2014 end-page: 15 ident: bib22 article-title: Türk Kahvesinin Lezzetini Oluşturan Uçucu Bileşenlerin Belirlenmesinde Uygun Yöntemin Seçilmesi publication-title: Akad. Gıda contributor: fullname: Elmacı – year: 2004 ident: bib29 article-title: Analysis of minor components in olive oil publication-title: J. Biochem. Biophys. Methods contributor: fullname: Katzogiannos – volume: 56 start-page: 10237 year: 2008 end-page: 10243 ident: bib9 article-title: Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof publication-title: J. Agric. Food Chem. contributor: fullname: Schieberle – year: 2010 ident: bib30 article-title: Understanding peanut flavor: a current review publication-title: Handb. Fruit Veg. Flavors contributor: fullname: Drake – volume: 21 start-page: 915 year: 2010 end-page: 924 ident: bib7 article-title: Chemical input – sensory output: diverse modes of physiology–flavour interaction publication-title: Food Qual. Prefer contributor: fullname: Beauchamp – volume: 17 start-page: 85 year: 1990 end-page: 89 ident: bib36 article-title: Interaction of curing temperature and inherent maturity distributions on descriptive flavor of commercial grade sizes of Florunner peanuts publication-title: Peanut Science contributor: fullname: Crippen – year: 2021 ident: bib14 article-title: World Food and Agriculture – Statistical Yearbook 2021 publication-title: World Food and Agriculture – Statistical Yearbook 2021 – volume: 239 start-page: 806 year: 2018 end-page: 815 ident: bib4 article-title: Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits publication-title: Food Chem. contributor: fullname: Gunata – volume: 100 start-page: 51 year: 1998 end-page: 56 ident: bib25 article-title: A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH) publication-title: Lipid Fett contributor: fullname: Grosch – year: 2022 ident: bib12 article-title: The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method publication-title: J. Food Meas. Charact. contributor: fullname: Cabaroglu – volume: 2 start-page: 361 year: 2014 end-page: 370 ident: bib28 article-title: Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages publication-title: Food Sci. Nutr. contributor: fullname: Pozo-Bayón – volume: 84 start-page: 1554 year: 2019 end-page: 1562 ident: bib16 article-title: Sensory characterization of dominant malawi peanut varieties after roasting publication-title: J. Food Sci. contributor: fullname: Adhikari – volume: 27 start-page: 433 year: 2012 end-page: 444 ident: bib15 article-title: Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring publication-title: Flavour Fragr. J. contributor: fullname: Delahunty – volume: 63 start-page: 7830 year: 2015 end-page: 7839 ident: bib34 article-title: Characterization of the aroma-active, phenolic, and lipid profiles of the pistachio (Pistacia vera L.) nut as affected by the single and double roasting process publication-title: J. Agric. Food Chem. contributor: fullname: Selli – volume: 129 start-page: 1909 year: 2011 end-page: 1918 ident: bib6 article-title: Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat publication-title: Food Chem. contributor: fullname: Escudero – start-page: 397 year: 1999 end-page: 407 ident: bib23 article-title: Flavor release in the mouth publication-title: Flavor Chem. contributor: fullname: de, Smorenburg – volume: 46 start-page: 307 year: 2017 end-page: 319 ident: bib3 article-title: The differential role of smell and taste for eating behavior publication-title: Perception contributor: fullname: de Graaf – volume: 58 start-page: 11018 year: 2010 end-page: 11026 ident: bib8 article-title: Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. aroma reconstitution and comparison with commercial peanut products publication-title: J. Agric. Food Chem. contributor: fullname: Schieberle – volume: 76 start-page: 404 year: 2011 end-page: 412 ident: bib24 article-title: Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil publication-title: J. Food Sci. contributor: fullname: Wang – start-page: 71 year: 2006 ident: bib38 article-title: Characterization of aroma-active compounds in microwave blanched peanuts publication-title: J. Food Sci. contributor: fullname: Sandeep – start-page: 322 year: 1992 end-page: 343 ident: bib2 article-title: Effect of storage on roasted peanut quality publication-title: Lipid Oxidation in Food contributor: fullname: Boylston – volume: 65 start-page: 173 year: 2000 end-page: 180 ident: bib17 article-title: Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation publication-title: Journal of Food Science contributor: fullname: Resurreccion – volume: 121 start-page: 97 year: 2019 end-page: 107 ident: bib32 article-title: Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition publication-title: Food Res. Int. contributor: fullname: Pozo-Bayón – volume: 60 start-page: 489 year: 1995 end-page: 493 ident: bib5 article-title: Flavor and oxidative stability of roasted high oleic acid peanuts publication-title: Journal of Food Science contributor: fullname: O’keefe – start-page: 77 year: 2012 ident: bib26 article-title: Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations publication-title: J. Food Sci. contributor: fullname: Davis – start-page: 209 year: 1999 ident: bib13 article-title: Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices publication-title: Eur. Food Res. Technol. contributor: fullname: Schieberle – volume: 75 start-page: 520 year: 2017 end-page: 528 ident: bib39 article-title: Characterization of peanuts after dry roasting, oil roasting, and blister frying publication-title: LWT Food Sci. Technol. contributor: fullname: Dean – volume: 79 start-page: s1584 year: 2014 end-page: s1594 ident: bib41 article-title: Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate enterococcus faecium, color, volatiles, flavor, and lipid oxidation publication-title: J. Food Sci. contributor: fullname: Barringer – volume: 338 year: 2021 ident: bib19 article-title: Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers publication-title: Food Chem. contributor: fullname: Selli – start-page: 77 year: 2013 ident: bib21 article-title: Key aroma compounds in roasted in-shell peanuts publication-title: Biosci. Biotechnol. Biochem. contributor: fullname: Nishimura – volume: 46 year: 2022 ident: bib40 article-title: Technical aspects of peanut butter production processes: roasting and grinding processes review publication-title: J. Food Process Preserv. contributor: fullname: Wang – start-page: 1 year: 2016 end-page: 22 ident: bib43 article-title: Introduction publication-title: Peanut. Process. Technol. Prod. Dev. contributor: fullname: Wang – volume: 112 year: 2019 ident: bib10 article-title: Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor publication-title: LWT Food Sci. Technol. contributor: fullname: Zhang – volume: 46 year: 2022 ident: bib11 article-title: Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC-7 peanut cultivars publication-title: J. Food Process Preserv. contributor: fullname: Cabaroglu – volume: 75 start-page: 520 year: 2017 ident: 10.1016/j.jfca.2023.105260_bib39 article-title: Characterization of peanuts after dry roasting, oil roasting, and blister frying publication-title: LWT Food Sci. Technol. doi: 10.1016/j.lwt.2016.09.030 contributor: fullname: Shi – volume: 46 year: 2022 ident: 10.1016/j.jfca.2023.105260_bib11 article-title: Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC-7 peanut cultivars publication-title: J. Food Process Preserv. doi: 10.1111/jfpp.15817 contributor: fullname: Eker – start-page: 397 year: 1999 ident: 10.1016/j.jfca.2023.105260_bib23 article-title: Flavor release in the mouth publication-title: Flavor Chem. doi: 10.1007/978-1-4615-4693-1_34 contributor: fullname: Kok – volume: 10 start-page: 1956 year: 2017 ident: 10.1016/j.jfca.2023.105260_bib35 article-title: Optimization of headspace solid-phase microextraction with different fibers for the analysis of volatile compounds of white-brined cheese by using response surface methodology publication-title: Food Anal. Methods doi: 10.1007/s12161-016-0774-1 contributor: fullname: Salum – volume: 27 start-page: 433 year: 2012 ident: 10.1016/j.jfca.2023.105260_bib15 article-title: Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring publication-title: Flavour Fragr. J. doi: 10.1002/ffj.3113 contributor: fullname: Frank – ident: 10.1016/j.jfca.2023.105260_bib27 doi: 10.1201/b16452 – volume: 12 start-page: 6 year: 2014 ident: 10.1016/j.jfca.2023.105260_bib22 article-title: Türk Kahvesinin Lezzetini Oluşturan Uçucu Bileşenlerin Belirlenmesinde Uygun Yöntemin Seçilmesi publication-title: Akad. Gıda contributor: fullname: Kıvançlı – volume: 63 start-page: 7830 year: 2015 ident: 10.1016/j.jfca.2023.105260_bib34 article-title: Characterization of the aroma-active, phenolic, and lipid profiles of the pistachio (Pistacia vera L.) nut as affected by the single and double roasting process publication-title: J. Agric. Food Chem. doi: 10.1021/acs.jafc.5b02576 contributor: fullname: Rodríguez-Bencomo – year: 2006 ident: 10.1016/j.jfca.2023.105260_bib37 article-title: Impact of microwave blanching on the flavor of roasted peanuts publication-title: J. Sens. Stud. doi: 10.1111/j.1745-459X.2006.00075.x contributor: fullname: Schirack – volume: 65 start-page: 173 year: 2000 ident: 10.1016/j.jfca.2023.105260_bib17 article-title: Sensory and Physical Properties of Peanut Butter Treated with Palm Oil and Hydrogenated Vegetable Oil to Prevent Oil Separation publication-title: Journal of Food Science doi: 10.1111/j.1365-2621.2000.tb15975.x contributor: fullname: Gills – volume: 17 start-page: 85 issue: 2 year: 1990 ident: 10.1016/j.jfca.2023.105260_bib36 article-title: Interaction of curing temperature and inherent maturity distributions on descriptive flavor of commercial grade sizes of Florunner peanuts publication-title: Peanut Science doi: 10.3146/i0095-3679-17-2-10 contributor: fullname: Sanders – year: 2016 ident: 10.1016/j.jfca.2023.105260_bib42 article-title: Biology, speciation, and utilization of peanut species publication-title: Peanut. Genet. Process. Util. contributor: fullname: Stalker – volume: 56 start-page: 10237 year: 2008 ident: 10.1016/j.jfca.2023.105260_bib9 article-title: Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof publication-title: J. Agric. Food Chem. doi: 10.1021/jf802102u contributor: fullname: Chetschik – volume: 112 year: 2019 ident: 10.1016/j.jfca.2023.105260_bib10 article-title: Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor publication-title: LWT Food Sci. Technol. doi: 10.1016/j.lwt.2018.11.084 contributor: fullname: Dun – volume: 129 start-page: 1909 year: 2011 ident: 10.1016/j.jfca.2023.105260_bib6 article-title: Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat publication-title: Food Chem. doi: 10.1016/j.foodchem.2011.06.001 contributor: fullname: Bueno – volume: 79 start-page: s1584 year: 2014 ident: 10.1016/j.jfca.2023.105260_bib41 article-title: Oven, microwave, and combination roasting of peanuts: comparison of inactivation of salmonella surrogate enterococcus faecium, color, volatiles, flavor, and lipid oxidation publication-title: J. Food Sci. doi: 10.1111/1750-3841.12528 contributor: fullname: Smith – volume: 21 start-page: 915 year: 2010 ident: 10.1016/j.jfca.2023.105260_bib7 article-title: Chemical input – sensory output: diverse modes of physiology–flavour interaction publication-title: Food Qual. Prefer doi: 10.1016/j.foodqual.2010.01.008 contributor: fullname: Buettner – volume: 84 start-page: 1554 year: 2019 ident: 10.1016/j.jfca.2023.105260_bib16 article-title: Sensory characterization of dominant malawi peanut varieties after roasting publication-title: J. Food Sci. doi: 10.1111/1750-3841.14641 contributor: fullname: Gama – volume: 121 start-page: 97 year: 2019 ident: 10.1016/j.jfca.2023.105260_bib32 article-title: Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition publication-title: Food Res. Int. doi: 10.1016/j.foodres.2019.03.030 contributor: fullname: Pérez-Jiménez – volume: 100 start-page: 51 year: 1998 ident: 10.1016/j.jfca.2023.105260_bib25 article-title: A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH) publication-title: Lipid Fett doi: 10.1002/(SICI)1521-4133(199802)100:2<51::AID-LIPI51>3.0.CO;2-W contributor: fullname: Matsui – start-page: 67 year: 2002 ident: 10.1016/j.jfca.2023.105260_bib18 article-title: Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements publication-title: J. Food Sci. contributor: fullname: Grosso – start-page: 209 year: 1999 ident: 10.1016/j.jfca.2023.105260_bib13 article-title: Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices publication-title: Eur. Food Res. Technol. contributor: fullname: Engel – start-page: 47 year: 1982 ident: 10.1016/j.jfca.2023.105260_bib31 article-title: Changes in roasted peanut flavor and other quality factors with seed size and storage time publication-title: J. Food Sci. contributor: fullname: Pattee – start-page: 71 year: 2006 ident: 10.1016/j.jfca.2023.105260_bib38 article-title: Characterization of aroma-active compounds in microwave blanched peanuts publication-title: J. Food Sci. contributor: fullname: Schirack – volume: 60 start-page: 489 issue: 3 year: 1995 ident: 10.1016/j.jfca.2023.105260_bib5 article-title: Flavor and oxidative stability of roasted high oleic acid peanuts publication-title: Journal of Food Science doi: 10.1111/j.1365-2621.1995.tb09809.x contributor: fullname: Braddock – year: 2010 ident: 10.1016/j.jfca.2023.105260_bib30 article-title: Understanding peanut flavor: a current review publication-title: Handb. Fruit Veg. Flavors doi: 10.1002/9780470622834.ch51 contributor: fullname: Neta – volume: 68 start-page: 394 year: 2003 ident: 10.1016/j.jfca.2023.105260_bib1 article-title: Determination of pyrazine and flavor variations in peanut genotypes during roasting publication-title: J. Food Sci. doi: 10.1111/j.1365-2621.2003.tb14171.x contributor: fullname: Baker – start-page: 322 year: 1992 ident: 10.1016/j.jfca.2023.105260_bib2 article-title: Effect of storage on roasted peanut quality contributor: fullname: Bett – year: 2022 ident: 10.1016/j.jfca.2023.105260_bib12 article-title: The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method publication-title: J. Food Meas. Charact. contributor: fullname: Eker – volume: 239 start-page: 806 year: 2018 ident: 10.1016/j.jfca.2023.105260_bib4 article-title: Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits publication-title: Food Chem. doi: 10.1016/j.foodchem.2017.07.017 contributor: fullname: Bonneau – volume: 58 start-page: 11018 year: 2010 ident: 10.1016/j.jfca.2023.105260_bib8 article-title: Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. aroma reconstitution and comparison with commercial peanut products publication-title: J. Agric. Food Chem. doi: 10.1021/jf1026636 contributor: fullname: Chetschik – volume: 76 start-page: 404 year: 2011 ident: 10.1016/j.jfca.2023.105260_bib24 article-title: Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil publication-title: J. Food Sci. doi: 10.1111/j.1750-3841.2011.02073.x contributor: fullname: Liu – volume: 2 start-page: 361 year: 2014 ident: 10.1016/j.jfca.2023.105260_bib28 article-title: Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages publication-title: Food Sci. Nutr. doi: 10.1002/fsn3.111 contributor: fullname: Muñoz-González – start-page: 77 year: 2012 ident: 10.1016/j.jfca.2023.105260_bib26 article-title: Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations publication-title: J. Food Sci. contributor: fullname: Mcdaniel – year: 2004 ident: 10.1016/j.jfca.2023.105260_bib29 article-title: Analysis of minor components in olive oil publication-title: J. Biochem. Biophys. Methods doi: 10.1016/j.jbbm.2004.04.002 contributor: fullname: Murkovic – start-page: 77 year: 2013 ident: 10.1016/j.jfca.2023.105260_bib21 article-title: Key aroma compounds in roasted in-shell peanuts publication-title: Biosci. Biotechnol. Biochem. contributor: fullname: Kaneko – start-page: 1 year: 2016 ident: 10.1016/j.jfca.2023.105260_bib43 article-title: Introduction publication-title: Peanut. Process. Technol. Prod. Dev. contributor: fullname: Wang – volume: 65 start-page: 3330 year: 2017 ident: 10.1016/j.jfca.2023.105260_bib20 article-title: Effect of bread crumb and crust structure on the in vivo release of volatiles and the dynamics of aroma perception publication-title: J. Agric. Food Chem. doi: 10.1021/acs.jafc.7b00287 contributor: fullname: Jourdren – volume: 46 year: 2022 ident: 10.1016/j.jfca.2023.105260_bib40 article-title: Technical aspects of peanut butter production processes: roasting and grinding processes review publication-title: J. Food Process Preserv. doi: 10.1111/jfpp.16430 contributor: fullname: Sithole – volume: 90 start-page: 2694 year: 2010 ident: 10.1016/j.jfca.2023.105260_bib33 article-title: Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts publication-title: J. Sci. Food Agric. doi: 10.1002/jsfa.4142 contributor: fullname: Riveros – volume: 338 year: 2021 ident: 10.1016/j.jfca.2023.105260_bib19 article-title: Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers publication-title: Food Chem. doi: 10.1016/j.foodchem.2020.128129 contributor: fullname: Guclu – year: 2021 ident: 10.1016/j.jfca.2023.105260_bib14 article-title: World Food and Agriculture – Statistical Yearbook 2021 – volume: 46 start-page: 307 year: 2017 ident: 10.1016/j.jfca.2023.105260_bib3 article-title: The differential role of smell and taste for eating behavior publication-title: Perception doi: 10.1177/0301006616685576 contributor: fullname: Boesveldt |
| SSID | ssj0005248 |
| Score | 2.4389663 |
| Snippet | In this study, peanuts were obtained using slotted screens in two sizes: 7 mm (small length) and 11 mm (large length) and in two textures: roasted peanut and... |
| SourceID | crossref elsevier |
| SourceType | Aggregation Database Publisher |
| StartPage | 105260 |
| SubjectTerms | AEDA Mouthspace aroma release Peanut paste Roasted peanut Size Texture |
| Title | Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste |
| URI | https://dx.doi.org/10.1016/j.jfca.2023.105260 |
| Volume | 119 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV07T8MwED71McCCoIAoj8oDYkGhdV5Nx6pQtTwqBFTqFtmOI6WUpErTDgz8dnyJIxUJMbDZsR1ZvtPdyf7uO4BLpbee6FBuoLszbNEzDYYlw0LlPDocCdkkZiM_TdzR1L6fObMKDMpcGIRVattf2PTcWusvbX2a7WUUtV8RoENVtKGCaBXH2E4V6sod2XYN6v3xw2iyhfTIi2jlgB5coHNnCpjXPBRIP2RaWPHWzJkqf_FPWz5nuA97Olgk_WI_B1CRcQN2BmWNtgY0byOZkSui2T0XZFKS66t5Zc7x6hCW4zwZkiQheZdpLBdkFX1KwuKAIPJjnUqSxETFgiSKySbaJPlQ3s5S1UmTD0YQfY5FmFb4mzRheFFK8CZ_neXTdXOJA0cwHd69DUaGrrVgCHV-mRHg8yRX3lywUJiUOUJQZLtzGKPUDSzX6_JOEHCT8a4ZSOQltJRppIxTm9LQto6hFiexPAHCHIxqPNf1OL7KMebi26dlMtnzXGaKJlyXJ-wvC0oNv8SazX2Uh4_y8At5NMEpheD_UAxf2fw_1p3-c90Z7GKvQIOdQy1L1_JCxR0Zb0H15ou2lHYNXh6fW1rLvgG3aNbk |
| link.rule.ids | 315,786,790,4521,24144,27955,27956,45618,45712 |
| linkProvider | Elsevier |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV09T8MwED1BGcqCoIAonx4QCwqt89V0RIWqhbYLrdQtsh1HSilJlKYdGPjt-JxEKhJiYHNiO4p81t2T_e4dwK3at55oU25guDNs0TUNhiXDQhU82hwF2SRmI48n7mBmv8yd-Q70qlwYpFWWvr_w6dpbl29a5Wq20ihqvSFBhyq0oUC0wjG2swt7iAaQ1_Xwtc3z0CW0NJ0Hh5eZMwXJaxEKFB8yLax3a2qdyl-i01bE6R_CQQkVyWPxN0ewI-MG1HtVhbYGNJ8imZM7Ump7LsmkktZX46qM49UxpEOdCkmSkLzLLJZLsoo-JWFxQJD3sc4kSWKikCCJYrKJNonu0u08Uw9Z8sEIcs-xBNMKP5MlDI9JCZ7jr3M9vGym2HECs_7ztDcwykoLhlCrlxsBXk5yFcsFC4VJmSMERa07hzFK3cByvQ5vBwE3Ge-YgURVQks5Rso4tSkNbesUanESyzMgzEFM47mux_FOjjEXbz4tk8mu5zJTNOG-WmE_LQQ1_IpptvDRHj7awy_s0QSnMoL_Y1v4yuP_Me_8n_NuoD6Yjkf-aDh5vYB97Cl4YZdQy7O1vFIIJOfXeod9A-ce1iQ |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Impact+of+kernel+size+and+texture+on+the+in+vivo+and+in+vitro+aroma+compounds+of+roasted+peanut+and+peanut+paste&rft.jtitle=Journal+of+food+composition+and+analysis&rft.au=Eker%2C+Tulin&rft.au=Cabaroglu%2C+Turgut&rft.au=Dar%C4%B1c%C4%B1%2C+Merve&rft.au=Selli%2C+Serkan&rft.date=2023-06-01&rft.pub=Elsevier+Inc&rft.issn=0889-1575&rft.eissn=1096-0481&rft.volume=119&rft_id=info:doi/10.1016%2Fj.jfca.2023.105260&rft.externalDocID=S0889157523001345 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0889-1575&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0889-1575&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0889-1575&client=summon |