Volatile Components of Raw Peanuts: Analysis by Gas‐Liquid Chromatography and Mass Spectrometry

Abstract

SUMMARY: The volatile components associated with the aroma and flavor of raw peanuts have been studied. These components were isolated using lowtemperature vacuum distillation and cryogenic trapping. Ten components were identified from the liquid N2 trap using the combined technique of gas‐liquid chromatography and mass spectrometry. The “backbone” compound of the raw peanut aroma appears to be hexanal, with other components adding the proper character.

PHYSICOCHEMICAL and SENSORY CHARACTERISTICS of PEANUT PASTE AS AFFECTED BY PROCESSING CONDITIONS

“…Raw peanut flavor significantly correlated with hexanal peak area (r = 0.57). This agrees with the findings of Pattee et al (1969) and Brown et at. (1971), which associate hexanal with the beany flavor in peanuts.…”

Pentane production by peanut lipoxygenase

“…1 B) prior to the addition of the enzyme, the two major volatile components increased in concentration. These two components have been identified as pentane and hexanal by GLC on two different columns and by mass spectrometry (10). Oxygenation of the substrate before enzyme addition and during the reaction period (Fig.…”

Chemical, Physical and Sensory Characteristics of Peanut Milk as Affected by Processing Conditions

“…Reduction of green, beany flavor in soybean milk has been partially accomplished by hot water extraction (Wilkens et al, 1967) and treatment with proteolytic enzymes (Fujimaki et al, 1971), aldehyde dehydrogenase (Chiba et al, 1979) and aldehyde oxidase (Takahashi et al, 1979) raw peanuts and peanut milk are similar to those present in soybeans and soybean milk. These include methanol, acetaldehyde, ethanol, pentane, acetone, pentanal and hexanal (Pattee et al, 1969;Lovegren et al, 1982). Bourne et al (1976) reported that there was a traditional belief among consumers that the use of a mild alkali such as NaHCOS improves eating quality of cooked common dIy beans.…”