Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents

Chiou, Robin Y.‐Y.; Chang, Yung Sing; Tsai, Tzong Tien; Ho, Sapphirine

doi:10.1021/jf00006a033

Cited by 28 publications

(33 citation statements)

References 8 publications

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“…Obviously, microwave pretreatment of the rapeseeds can led to the formation of a roasted and nutty aroma. Some important Maillard reaction products were reported in the roasted peanuts (Chiou ) such as pyrazine, 2‐methylpyrazine, 2,5‐dimethylpyrazine, 2,3‐dimethylpyrazine, 2‐furancarboxaldehyde, and the main long chain aldehydes including octanal, nonanal, and Z‐2‐decenal. New volatile compounds that appeared with extended heating times included methyl‐pyrazine, 2,5‐dimethyl‐pyrazine, 2‐ethyl‐6‐methyl‐pyrazine, and benzeneacetaldehyde in the microwaved‐rapeseed oil which may produce sweet, malty, and fruity characteristics (Siegmund and Murkovic ; Cho and others ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold‐Pressed Rapeseed Oil by GC‐MS‐PCA and Electronic Nose Discrimination

Zhou

Yang

Huang

et al. 2013

Journal of Food Science

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Raw and dehulled rapeseeds were treated with microwave energy (800 W) from 1 to 8 min with 1-min intervals at a frequency of 2450 MHz to investigate the influence of microwaving and dehulling pretreatment on the flavor characteristics of rapeseed oil extracted by pressing. Headspace solid phase microextraction was used to isolate the volatile compounds of rapeseed oil, which were then identified by gas chromatography-mass spectrometry analysis. The results indicated that microwave and dehulling pretreatment of rapeseed can significantly influence the kinds and content of volatile compounds. The key flavor compounds in rapeseed oil were oxidized volatiles, heterocyclic compounds, and degradation products of glucosinolates. A pungent compound, 4-isothiocyanato-1-butene, was reduced by 97% in rapeseed treated for 3 min with microwaves energy when compared to the rapeseed oil without any treatment. The pyrazine compounds in the oil appeared after 6 min of microwave pretreatment and give a pleasant roasting flavor when compared to crude oils. Principal component analysis was able to differentiate between oils obtained using 4 pretreatment processes based on volatile compounds and electronic nose. The results showed that dehulling pretreatment could improve the flavor, yet microwaving had a greater effect on the flavor of rapeseed oils.

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Section: Resultsmentioning

confidence: 99%

Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold‐Pressed Rapeseed Oil by GC‐MS‐PCA and Electronic Nose Discrimination

Zhou

Yang

Huang

et al. 2013

Journal of Food Science

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“…A number of other factors affect roasted peanut flavor, regardless of roast colour. These include the peanut genotype, harvest maturity, planting date, and appropriate curing and drying procedures (Buckholtz et al, 1980;Chiou et al, 1991;Chung et al, 1993;Smyth et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Comparison between Roasting by Superheated Steam and by Convection on Changes in Colour, Texture and Microstructure of Peanut (Arachis hypogaea)

Idrus

Yang

2012

FSTR

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Keywords: superheated steam, convection, roasting, physical characteristics, peanut, Arachis hypogaea *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionCooking represents an important step in food preparation as its acceptability by the consumer is dependent on the heat-induced reactions affecting the colour, aroma, flavour and texture quality of the final product. The correct choice of temperature, time and humidity could trigger the desired chemical reactions (protein denaturation, starch gelatinisation, Maillard reactions, etc.) and physical processes induced by heat during this thermal process, while undesired reactions are reduced (Lund, 2003).Radiation, conduction and convection are three mechanisms involving heat transfer that differ according to the type of product and the oven chamber design and operation. Air flow, heat supply, humidity, oven load and baking time are the major factors associated with heat distribution in the oven chamber. Heat absorption by the product affects its characteristics, which vary considerably during the course of the baking operation. At the beginning, high heat absorption

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“…The biochemical composition of peanut seeds varies with genotype, farming and post‐harvest practices, environment and maturity stage 3,4 . Consequently, quality and sensory attributes of roasted peanuts are influenced by these factors 5–8 as well as by roasting parameters 9–12 …”

Section: Introductionmentioning

confidence: 99%

Comparative study of properties and acceptability of Haitian and US honey‐roasted peanuts

Hinds

Jolly

Nelson

et al. 2003

Int J Consumer Studies

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A honey‐roasted peanut product, flavoured with ginger and anise, was recently developed in Haiti in an effort to increase the consumption of locally grown peanuts. The objective of this study was to compare quality and consumer acceptability of the Haiti product with a traditional US‐manufactured brand. Haitian panellists (199) evaluated colour, appearance (dry/oily), crunchiness, peanut flavour and sweetness of the products using five‐point just‐about‐right scales. Colour (Minolta chromameter), hardness (TA.XT2i texture analyser fitted with a TA42 knife blade) and moisture (Denver IR‐30 moisture analyser), lipid (ethyl ether extraction) and sugar (Dionex DX‐500 high pressure liquid chromatography system) contents of the products were also determined. The Haiti product was significantly (P < 0.05) darker brown, harder and contained more (P < 0.05) sucrose and glucose but less (P < 0.05) lipid and fructose than the US product. Panellists indicated that crunchiness, peanut flavour and sweetness of both products were just right. The US product had acceptable appearance but was rated too light (hue angle = 69.6 ± 0.70, L‐value = 58.2 ± 0.47) in colour, whereas the Haiti product appeared too dry and dark (hue angle = 62.6 ± 2.79, L‐value = 44.6 ± 2.22). The Haiti peanuts were not deskinned, and their testae may have decreased the acceptability of the product's appearance and colour. The Haiti product was significantly (P < 0.05) just right to the female panellists and to the 21‐year plus panellists from all income groups. Deskinning of the peanuts and increased oil addition during roasting may improve the acceptability of the Haiti product, especially to 14–20 year olds. Decrease in sugar content may also make the Haiti product more appealing to this age group and to male Haitians.

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Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents

Cited by 28 publications

References 8 publications

Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold‐Pressed Rapeseed Oil by GC‐MS‐PCA and Electronic Nose Discrimination

Effect of Pretreatment with Dehulling and Microwaving on the Flavor Characteristics of Cold‐Pressed Rapeseed Oil by GC‐MS‐PCA and Electronic Nose Discrimination

Comparison between Roasting by Superheated Steam and by Convection on Changes in Colour, Texture and Microstructure of Peanut (Arachis hypogaea)

Comparative study of properties and acceptability of Haitian and US honey‐roasted peanuts

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