'Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydes

K. J.H. Warner, P. S. Dimick, Gregory Ray Ziegler, R. O. Mumma, R. Hullender

Research output: Contribution to journalArticle

61 Citations (Scopus)

Abstract

Headspace volatiles from ground roasted Florunner medium peanuts, stored at 65°C for 1-68 days, were separated and identified by GC/MS. Selected pyrazines, resulting from Maillard browning and selected aldehydes from autoxidation were evaluated to determine their mechanistic contributions to peanut 'flavor-fade.' The 2,6-dimethylpyrazine, 2-methylpyrazine, 2-ethyl-5-methyl or 6-methylpyrazine, 2,3,5-trimethylpyrazine, and pentanal remained constant during storage (p < 0.05). Flavor scores for 'roasted peanut' decreased slightly, then leveled off and hexanal, heptanal, octanal and nonanal increased during storage (p < 0.05). Oxidative 'rancid' flavor scores and thiobarbituric acid values also increased during storage (p < 0.05). Based on results, the 'flavor-fade' of stored roasted peanuts is due to masking of pyrazines and other 'roasted peanut' flavor compounds by large quantities of low-molecular weight aldehydes from lipid autoxidation, and not due to polymerization and/or degradation of the pyrazines.

Original languageEnglish (US)
Pages (from-to)469-472
Number of pages4
JournalJournal of Food Science
Volume61
Issue number2
DOIs
StatePublished - Jan 1 1996

Fingerprint

Pyrazines
pyrazines
off flavors
Aldehydes
aldehydes
peanuts
flavor
autoxidation
flavor compounds
thiobarbituric acid-reactive substances
Polymerization
polymerization
headspace analysis
Molecular Weight
Arachis
molecular weight
Lipids
degradation
lipids

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Warner, K. J.H. ; Dimick, P. S. ; Ziegler, Gregory Ray ; Mumma, R. O. ; Hullender, R. / 'Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydes. In: Journal of Food Science. 1996 ; Vol. 61, No. 2. pp. 469-472.
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'Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydes. / Warner, K. J.H.; Dimick, P. S.; Ziegler, Gregory Ray; Mumma, R. O.; Hullender, R.

In: Journal of Food Science, Vol. 61, No. 2, 01.01.1996, p. 469-472.

Research output: Contribution to journalArticle

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