61B-21 |
Determination of pyrazines and flavor changes in peanuts during roasting |
G. L. BAKER, IV, Food Science and Human Nutrition, University of Florida, 3813 SW 34th St. #F-50, Gainesville, FL 32608 The study of peanut flavor has been an ongoing challenge since the early 1950's. Pyrazines, volatile heterocyclic nitrogen containing compounds, are thought to be the major flavor compounds eliciting typical roasted peanut flavor. Currently, the quality standard used in the peanut industry to determine roast peanut flavor is based on the roast color after heating. Variety, maturity, planting date, and improper curing and drying, do not significantly change seed color after roasting, but are involved in roasted peanut flavor potential. The objective of this study was to determine if solid-phase microextraction (SPME) was a valid method for measuring significant changes in pyrazine concentration in peanuts and how well certain pyrazines correspond to roasted peanut flavor and aroma. SPME/GC/FID was used to determine six predominant pyrazines traditionally found in peanuts as a function of roasting time and temperature. Pyrazines were quantified separately by the generation of standard curves. Trained sensory panels were conducted to determine a variety of attributes, including roasted peanut flavor and aroma. SPME was determined to be a valid method for measuring changes in roasted peanut volatiles. Total pyrazines and 2,5-dimethylpyrazine highly correlated to sensory perception of roasted peanut flavor. Peanut varieties showed differences in peanut flavor without significant differences in roast color or moisture. Therefore, by measuring pertinent volatile compounds in peanuts, roasting models can be established to determine how variable roasting parameters effect roasted peanut flavor.
Handout (.ppt format, 673.5 kb)
Session 61B, Food Chemistry: Flavor and aroma chemistry
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