Condensates obtained from roasted Spanish peanuts using high vacuum distillation and cryogenic trapping procedures possessed typical roasted peanut aroma.Analyses using gas chromatographic and qualitative chemical techniques revealed the presence of several aldehydes. Analysis of the total condensates and carbonyl compounds regenerated from their 2,4-dinitrophenylhydrazones using a combination gas chromatograph-mass spectrometer (GC-MS) and thin-layer chromatographic analysis of the 2,4-DNPH derivatives resulted in the positive identification of acetaldehyde, isobutyraldehyde, benzaldehyde, and phenylacetaldehyde, and tentative identification of 2-and 3-methylbutanal and 3methyl-2-butanone. Ethyl acetate, toluene, and MV-dimethylformamide were tentatively identified but their presence in the carbonyl regenerates remains unexplained.The presence of carbonyl as well as other classes of compounds in roasted peanuts was revealed by Pickett and Holley (7). Recently, the presence of mono-and dicarbonyl compounds has been confirmed (10). Pattee, Beasley, and Singleton ( 6) found carbonyl compounds as well as ethanol and ethyl acetate to be volatile constituents of peanuts which had been treated to produce off-flavors. However, little has been done to identify the specific compounds associated with the typical flavor from roasted peanuts. The authors positively identified several of the volatile carbonyl compounds found in roasted Spanish peanuts. These identifications should serve to define the typical roasted flavor chemically. Brief comments are made concerning the possible contributions of some of the components to the total flavor. Reagents and Materials2,4-Dinitrophenylhydrazine, reagent grade, Eastman Kodak Co., Rochester, N. Y.Gas-Chrom Q, 100 to 120 mesh, Applied Science

This paper describes a computer program which calculates all possible empirical formulas for each accurately measured mass in a high resolution mass spectrum. The program, MASSFORM, incorporates a novel mechanism for classifying the empirical formulas generated according to their empirical formula. This mechanism makes it possible to use a set of general empirical formulas to aid in the analysis of complex mixtures in much less time than most other such programs. The program is being used as an important aid to environmental studies.

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We would like to thank Professor J. K, Crandall for communication of his results prior to publication. (11)