ARTICLES

Correlation of Volatile Components of Raw Peanuts With Flavor Score

Authors: Mona L. Brown , J. I. Wadsworth , H. P. Dupuy , R. W. Mozingo

  • Correlation of Volatile Components of Raw Peanuts With Flavor Score

    ARTICLES

    Correlation of Volatile Components of Raw Peanuts With Flavor Score

    Authors: , , ,

Abstract

The direct gas chromatographic procedure for analysis of the volatiles of peanut butter and other food products was applied to raw peanuts. A glass liner packed with ground, raw peanuts was placed in the heated inlet of a gas chromatograph and allowed to remain in place while the volatiles distilled out of the sample onto the head of a cool column. The liner was then removed and temperature programming was begun. Raw, Virginia type peanuts from the 1974 and 1975 harvests were analyzed, and some gas chromatographic data were correlated with flavor scores of the roasted peanuts. Ethanol was the predominant volatile component, and it tended to increase as flavor quality decreased. The correlation coefficients, significant at the 1% level, between the flavor scores and the ratios of ethanol-to-methanol and ethanol-to-total volatiles were -0.87 and -0.88, respectively.

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Keywords: raw peanuts, flavor scores, volatile components, gas chromatography

How to Cite:

Brown, M. & Wadsworth, J. & Dupuy, H. & Mozingo, R., (1977) “Correlation of Volatile Components of Raw Peanuts With Flavor Score”, Peanut Science 4(2), p.54-56. doi: https://doi.org/10.3146/i0095-3679-4-2-3

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Published on
01 Jul 1977
Peer Reviewed

Author Notes

1One of the facilities of the Southern Region, Agricultural Research Service, U.S. Department of Agriculture

2It is not the policy of the U.S. Department of Agriculture to recommend the products of one company over those of any others engaged in the same business