Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste

• Published in: Journal of food composition and analysis Vol. 119; p. 105260
• Main Authors: Eker, Tulin, Cabaroglu, Turgut, Darıcı, Merve, Selli, Serkan
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.06.2023
• Subjects: AEDA; Mouthspace aroma release; Peanut paste; Roasted peanut; Size; Texture; Roasted peanut; Peanut paste; Texture; Size; Mouthspace aroma release; AEDA

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...