Precursors of typical and atypical roasted peanut flavor

Newell, J. A.; Mason, Michael E.; Matlock, R. S.

doi:10.1021/jf60153a010

Cited by 153 publications

(140 citation statements)

References 19 publications

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“…Some of these amino acids have been linked to the development of roasted peanut flavor. Aspartic acid, glutamic acid, asparagine, glutamine, histidine, andphe- nylalanine have been associated with 'typical' roasted peanut flavor (Newell et al, 1967). Arginine, threonine, tyrosine, and lysine have been linked to 'atypical' roasted peanut flavor (Newell et al, 1967;Cobb and Johnson, 1973).…”

Section: Tocopherolsmentioning

confidence: 99%

“…Arginine was lower in hirsuta samples and indicates an acceptable level of maturity . Free amino acids and free sugars are important precursors of roasted peanut flavor (Newell et al, 1967). The reactions be tween sugars and amino acids which influence peanut flavor are not well understood, but a study by Oupadissakoon and Young (1984) showed a strong posi tive correlation (r 2 = 0.928) between roasted peanut flavor and the amino acid and sugar content of raw seed.…”

Section: Tocopherolsmentioning

confidence: 99%

“…4), amino acids identified with typical flavor (Newell et al, 1967), it might be expected that the hirsuta seed had higher roasted peanut flavor than the controls. However, Pattee et al (1995) did not find any significantly higher roast peanut flavor intensity in any of the hirsuta samples.…”

Section: Tocopherolsmentioning

confidence: 99%

“…Oil composition, especially oleic acid/linoleic acid ratio (Fore et al, 1953;Worthington et al, 1972;Brown et al, 1975), influences shelf life as it relates to development of off-flavors from oil degradation. Free amino acids and free sugars are important precursors of roasted peanut flavor (Newell et al, 1967).…”

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confidence: 99%

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Chemical Composition of Arachis hypogaea L. Subsp. hypogaea Var. hirsuta Peanuts1

Grimm¹,

Sanders

Pattee

et al. 1996

Peanut Science

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The biochemical composition of seed collected from six landrace accessions of Arachis hypogaea L. subsp. hypogaea var. hirsuta was investigated. Florida-grown runner-(cv. Florunner) and virginia-type (cv. NC 7) seed were used as comparative controls. Fatty acid methyl esters were prepared from hexane-extracted oil and analyzed by gas-liquid chromatography. Oil stability was determined using oxidative stability instrumenta tion. Tocopherols, free amino acids, and free sugars were analyzed by high-performance liquid chromatog raphy. Total oil content ranged from 36-45% for var. hirsuta seed as compared to 46 and 45% for Florunner and NC 7, respectively. Oleic acid/linoleic acid ratios ranged from 0.76-0.95 for the var. hirsuta peanuts as compared to runner (1.71) and Virginia (2.1) controls. Tocopherol levels for var. hirsuta (295-377 ppm in oil) were similar to NC 7 (300ppm) and lower than Florunner (425 ppm). Oil quality characteristics were reflected in much shorter oil stability index times for var. hirsuta seed (5.9-8.0 hr) compared to Florunner (11.6 hr) and NC 7 (12.9 hr). In general, var. hirsuta peanuts con tained more free sugars (141-178 μπιοΐ/g defatted meal) and free amino acids (18.5-37.2 μπιοΐ/g defatted meal) than Florunner (127 and 20.2 μπιοΐ/g defatted meal free sugars and free amino acids, respectively) or NC 7 (122 and 20.3 μπιοΐ/g defatted meal).Key Words: Tocopherols, [oil content, oleic/linoleic acid ratio, free amino acids, «free sugars, oil stability index.The roasted flavor of peanuts is unique and investiga tion of heritability of the roasted peanut component of this complex flavor has been conducted by Pattee and coworkers (Pattee and Giesbrecht, 1990;Pattee et al, 1993). They found that parental lines influence flavor and that the identification of peanut germplasm with high roast flavor quality will be important to improve roast peanut flavor in future cultivars. ^he use of trade names in this publication does not imply endorsement by the USDA or the North Carolina Agric. Res. Serv. of the products named, nor criticism of similar ones not mentioned.

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Section: Tocopherolsmentioning

confidence: 99%

Section: Tocopherolsmentioning

confidence: 99%

Section: Tocopherolsmentioning

confidence: 99%

mentioning

confidence: 99%

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Chemical Composition of Arachis hypogaea L. Subsp. hypogaea Var. hirsuta Peanuts1

Grimm¹,

Sanders

Pattee

et al. 1996

Peanut Science

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“…Precursors of these compounds in peanuts are endogenous free sugars and free amino acids (Newell et al, 1967) which serve as sources of carbon and nitro gen for pyrazine formation. Although other seed compo nents such as lipids, phospholipids, and carbonyls (formed as a result of the Strecker degradation of amino acids) potentially contribute to the overall flavor of roasted peanuts (Johnson et al, 1971), the roasted flavor poten tial of any lot of raw peanuts may depend largely on the free amino acid and free sugar content in the seed.…”

mentioning

confidence: 99%

Interference of Amino Acids in Pulsed Amperometric Detection of Peanut Sugars1

1996

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High performance anion exchange chromatography and pulsed amperometry were used to separate and quantify peanut sugars extracted with methanol: chloroform:water (60:25:15, V/V/V), a highly polar sol vent which solubilizes other seed components including amino acids. Free sugars were separated on an anion exchange column using a sodium hydroxide gradient and detected with a pulsed amperometric detector equipped with a gold electrode. Free amino acids in the seed extract interfered with sugar analysis by causing peak shifting and co-elution of some amino acids with sugars. Free arginine co-eluted with inositol resulting in a peak area which was 42% of the actual total area for both compounds. Proline co-eluted with fructose. Serine eluted on the leading edge of sucrose. Peak areas of these interfering amino acids were either "additive" or "subtractive" to sugar peaks. Altering the gradient elution or using cation syringe filters to remove contami nant amino acids permitted the accurate identification and quantification of peanut seed sugars. Results from this study suggest applications that can be applied in other biological systems containing free amino acids and sugars.

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Flavors

Fischetti¹

2000

Kirk-Othmer Encyclopedia of Chemical Technology

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Flavoring materials are often classified as condiments, ie, materials used to give relish to foods and gratify the taste. The function and acceptability of flavors, as well as the role of taste and odor in flavor, is discussed here. Natural, artificial, and synthetic flavoring materials, including basic flavor formulations, are presented. Emphasis is given to the technique of compounding. Also included are sections on enzyme precursors, flavor regulations, sensory evaluations, and economic aspects. Essential oils are often components of flavor; their applications are included. Related articles include Carbonated beverages, Chocolate and cocoa, Essential oils, Food additives, and Food processing.

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Precursors of typical and atypical roasted peanut flavor

Abstract: Gross analysis of a soluble portion of raw peanuts before and after heating implicated amino acids

Cited by 153 publications

References 19 publications

Chemical Composition of Arachis hypogaea L. Subsp. hypogaea Var. hirsuta Peanuts1

Chemical Composition of Arachis hypogaea L. Subsp. hypogaea Var. hirsuta Peanuts1

Interference of Amino Acids in Pulsed Amperometric Detection of Peanut Sugars1

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