Concentrations of some aliphatic aldehydes and ketones found in raw and roasted spanish and runner peanuts

Brown, David F.; Senn, Vincent J.; Dollear, F. G.; Goldblatt, L. A.

doi:10.1007/bf02628733

Cited by 22 publications

(17 citation statements)

References 14 publications

(18 reference statements)

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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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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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“…Pattee et al (3) as well as Brown et al (4) were among the first to analyze the volatiles of raw peanuts. The latter authors identified and quantified in particular carbonyl compounds, and suggested that hexanal and octanal are responsible for the legume-like aroma of raw peanuts (4).…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof

Chetschik

Granvogl

Schieberle

2008

J. Agric. Food Chem.

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Application of an aroma extract dilution analysis on an aroma distillate prepared from organically grown, raw West-African peanuts (Cameroon) revealed 36 odor-active areas in the flavor dilution (FD) factor range of 1 to 2048. The identification experiments, which were all performed by using the respective reference chemicals, revealed 2-isopropyl-3-methoxypyrazine (earthy, pea-like), 2-isobutyl-3-methoxypyrazine (bell pepper-like, earthy), and trans-4,5-epoxy-(E)-2-decenal (metallic) with the highest FD factors among the 36 aroma compounds identified. The two last mentioned odorants and another set of 22 further odorants were identified for the first time in raw peanuts. A comparative aroma extract dilution analysis applied on distillates prepared from either the raw peanuts or ground peanut meal roasted in a pan showed 52 odor-active areas in the FD factor range of 8 to 2048 in the roasted nut material. The identification experiments in combination with the FD factors revealed that among them, 2-acetyl-1-pyrroline and 4-hydroxy-2,5-dimethyl-3-(2H)-furanone showed the most significant contribution to the overall aroma, followed by 1-octen-3-one, 2-isopropyl-3-methoxypyrazine, (E, E)-2,4-decadienal, and trans-4,5-epoxy-(E)-2-decenal. As a further result, 20 aroma compounds were newly identified in roasted peanuts, such as 2-propionyl-1-pyrroline and 2-acetyltetrahydropyridine (both popcorn-like). In particular, 2-acetyl-1-pyrroline and 4-hydroxy-2,5-dimethyl-3(2 H)-furanone showed the most pronounced increase after roasting.

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“…However, the presence of off-flavors creates a challenge in using any of these as a source of protein (Kinsella 1979). Brown et al (1973) referred to raw Spanish peanuts as having green-beany flavor most likely caused by hexanal, octanal, and possibly nonanal, 2-pentenal and 2-nonenal. Van Den and Mendoza (1982) associated off-flavors and beany flavors with many legumes as well.…”

Section: Introductionmentioning

confidence: 99%

Sensory Characteristics of Combinations of Chemicals Potentially Associated With Beany Aroma in Foods

Bott

Chambers²

2006

Journal of Sensory Studies

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Combinations of chemicals often associated with beaniness in foods were studied using descriptive sensory analysis. A highly trained descriptive panel evaluated combinations (two chemicals at a time) of chemicals containing either one beany and one non‐beany chemical, two beany chemicals, or two non‐beany chemicals to determine whether an overall beany characteristic was present. Overall beany character was found in various combinations from each grouping, including combinations of chemicals that alone were not considered beany. As in previous research, not all levels of chemicals imparted beaniness. When beaniness was present, the intensity was in the low range. The highest overall beany intensity was detected in the combination of 1‐octen‐3‐one, a beany chemical, and hexanal, a non‐beany chemical. Hexanal is abundant in volatiles of soybean products, but does not impart beany aroma individually. Also, combinations of hexanal and other non‐beany chemicals produced an overall beany odor that was not found in the individual chemicals.

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Concentrations of some aliphatic aldehydes and ketones found in raw and roasted spanish and runner peanuts

Cited by 22 publications

References 14 publications

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

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

Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof

Sensory Characteristics of Combinations of Chemicals Potentially Associated With Beany Aroma in Foods

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