A Method for the Rapid Analysis of Headspace Volatiles of Raw and Roasted Peanuts

Young, Clyde T.; Hovis, Allan R.

doi:10.1111/j.1365-2621.1990.tb06078.x

Cited by 49 publications

(50 citation statements)

References 20 publications

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“…In addition, several smaller peaks representing abusive drying (ethanol), fruity flavor (2-methyl propanal), degree of roast (2-butanone), aging (2-and 3-methyl butanal), tongue or throat bum (pentanal), and beany flavor (hexanal) (Young and Hovis 1990) were also detected in the headspace gases.…”

Section: Resultsmentioning

confidence: 97%

Identification of Heat Sensitive Proteins During Roasting of Peanut Seed

Basha

Mao

Young

1998

Journal of Food Quality

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Peanut (Arachis hypogaea L) seed were heated at 125C and 150C between 0 to 24 min and the seedproteins were extracted with 0.1 Msodium phosphate bufler, pH 2.5. The soluble and insoluble proteins were analyzed to determine changes in protein and polypeptide composition during heating. Acid soluble proteins were more susceptible to thermal breakdown than acid insoluble proteins. Within the acid soluble paction, some proteins and polypeptides were more readily degraded than the others. In the acid insolublej-action, except for the loss of a 70,000 Dalton polypeptide no other major changes were observed Changes in protein composition were more rapid at 150C heating than at 125C heating. These data suggest that the proteins of the acid solublej-action are highly sensitive to heating and thus may have a role in flavor volatile production during roasting of the peanut.

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Section: Resultsmentioning

confidence: 97%

Identification of Heat Sensitive Proteins During Roasting of Peanut Seed

Basha

Mao

Young

1998

Journal of Food Quality

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“…A selected ion mode (SIM) method was developed using H 3 O + , NO + , or O 2 + as precursor ions; refer to Smith and Spanel () for more information on SIFT‐MS. The method developed was based on known volatiles present in raw and roasted peanuts (Shu and Waller ; Brown and others ; Buckholz and Daun ; Pattee and Singleton ; Young and Hovis ; Singleton and Pattee ; Coleman and others ; Braddock and others ; Ku and others ; Matsui and others ; Smyth and others ; Mexis and Kontominas ). Volatile kinetics are shown in Table .…”

Section: Methodsmentioning

confidence: 99%

Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation

Smith

Marshall

Yousef

et al. 2014

Journal of Food Science

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Peanut safety and quality were evaluated for different roasting technologies. Shelled raw peanuts were roasted using an oven at 163 to 204 °C, microwave, or oven and microwave combinations. The lethal effect of these treatments was investigated on peanuts inoculated with the Salmonella surrogate, Enterococcus faecium and stored at room temperature for 1 h, 24 h, or 7 d before roasting. Roasted peanut color, odor activity values (OAVs), descriptive sensory panel analysis, free fatty acid, and peroxide values were determined. Color and OAVs were also analyzed on 2 commercial peanut butters. OAVs were calculated using volatile levels quantified with selected ion flow tube mass spectrometry and known odor thresholds. All treatments resulted in a minimum of 3 log reduction of inoculated bacterial population. Resistance to the process was not influenced by storage of inoculated peanuts prior to treatment. Roasting by different methods produced equivalent, commercially ideal L* color. Based on the OAVs, treatments had similar volatiles important to flavor compared to the commercial samples. Descriptive sensory analysis showed no significant difference between the roasting treatments for most of the sensory attributes. Lipid oxidation was not significantly different between the roasting methods, displaying no evidence that roasting time or temperature affected lipid oxidation, when ideal color was produced. These results suggest that oven, microwave, or combination roasting should be sufficient to mitigate the threat of Salmonella contamination and produce similar color, OAVs, sensory attributes, and lipid oxidation results.

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“…Following heating of tissue (1.5g) in a 5ml conical vial for 15 min at 90°C headspace (1.5ml) was removed with a gas-tight syringe and subjected to the chromatographic conditions described by Young & Hovis (1990). Each sample was analysed in triplicate.…”

Section: Headspace Volatile Analysesmentioning

confidence: 99%

Comparison of chemical measurements to differentiate oxidative stability of frozen minced tilapia fish muscle

Erickson

Thed

1994

Int J of Food Sci Tech

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Blue tilapia (BT) and red tilapia (RT) were subjected to fluctuating frozen temperatures (-18°C to -6°C) for periods up to 9 months. During early stages of storage (0-3 months), measurement of tocopherol losses was not useful in differentiating between the oxidative stabilities of the two muscle samples. During this same time period, quantities of the headspace volatile, propanal, generated by RT was greater than that generated by BT reflecting RT's reduced levels of the antioxidants, tocopherol and zinc. In subsequent stages of storage (6-9 months), measurement of hydroperoxides, headspace volatiles, aqueous fluorescent pigments, and losses of both a-and y-tocopherols indicated a lower oxidative stability by BT relative to RT and may be attributed to the greater peroxidizability of the triacylglycerol fraction in BT's tissue and/or BT's higher iron content.

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A Method for the Rapid Analysis of Headspace Volatiles of Raw and Roasted Peanuts

Cited by 49 publications

References 20 publications

Identification of Heat Sensitive Proteins During Roasting of Peanut Seed

Identification of Heat Sensitive Proteins During Roasting of Peanut Seed

Oven, Microwave, and Combination Roasting of Peanuts: Comparison of Inactivation of Salmonella Surrogate Enterococcus faecium, Color, Volatiles, Flavor, and Lipid Oxidation

Comparison of chemical measurements to differentiate oxidative stability of frozen minced tilapia fish muscle

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