A method for the rapid analysis of headspace volatiles of raw and roasted peanuts

A rapid headspace analysis method for evaluating the flavor quality of peanuts using gas chromatography has been developed and tested. Samples are ground, heated in glass vials for 30 min at 150 degrees C, and the headspace injected using a gas tight syringe. After initial startup, one can screen sa...

Full description

Saved in:
Bibliographic Details
Published inJournal of food science Vol. 55
Main Authors Young C.T, Hovis A.R
Format Journal Article
LanguageEnglish
Published 1990
Subjects
alimentos
arachis hypogaea
aroma
chromatographie en phase gazeuse
compose volatil
compuesto volatil
cromatografia de gases
flaveur
flavour
foods
gas chromatography
grillage
processed products
productos procesados
produit alimentaire
produit traite
roasting
tostado
volatile compounds
Online AccessGet more information

Cover

More Information
Summary:A rapid headspace analysis method for evaluating the flavor quality of peanuts using gas chromatography has been developed and tested. Samples are ground, heated in glass vials for 30 min at 150 degrees C, and the headspace injected using a gas tight syringe. After initial startup, one can screen samples for flavor defects at the rate of four per hour. Of the peaks produced from peanut headspace analysis, most have been identified by gas chromatography/mass spectrometry and eight have been related to specific flavor characteristics.
Bibliography:Q04
Q
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1990.tb06078.x