ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: During peanut roasting, pyrazine compounds correlate highly with roasted flavor and aroma. Although roast color measurement is used to predict roasted flavor in peanuts, there are known variations between roast color and flavor development among genotypes. A method for measuring pyrazines using headspace solid-phase microextraction (SPME) was developed and 4 peanut genotypes were roasted and analyzed under a variety of time-temperature combinations. Peanut genotypes differed in roasted flavor and aroma, regardless of roast color. Florida MDR 98 formed the highest levels of pyrazines under the same roasting conditions, followed by Florunner, Georgia Greene, and SunOleic 97R, respectively. Of all pyrazines tested, 2,5-dimethylpyrazine was most highly correlated to roasted peanut flavor and aroma.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb14171.x
