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...
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Published in | Journal of food composition and analysis Vol. 119; p. 105260 |
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Format | Journal Article |
Language | English |
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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.
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•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. |
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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 |
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Keywords | Roasted peanut Peanut paste Texture Size Mouthspace aroma release AEDA |
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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 |
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