Effect of roasting time and temperature on the generation of nonvolatile (polyhydroxyalkyl)pyrazine compounds in peanuts, as determined by high-performance liquid chromatography

Magaletta , R.L. and Ho , C.T. (1996) Effect of roasting time and temperature on the generation of nonvolatile (polyhydroxyalkyl)pyrazine compounds in peanuts, as determined by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 44 (9). pp. 2629-2635.

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Abstract

A high-performance liquid chromatographic (HPLC) method was used for the determination of (polyhydroxyalkyl)pyrazine (PHAP) compounds in peanuts roasted to different levels as part of a 3×3 time/temperature study. The content of volatile alkylpyrazine compounds generated at each point was determined by headspace gas chromatography−mass spectrometry (GC−MS) and compared to the PHAP content. In general, results showed that the levels of both PHAP and alkylpyrazine compounds increased with both time and temperature, reaching a maximum at the longest roast time and highest temperature. Formation rates for both types of compounds showed a strong dependence on temperature, giving linear Arrhenius plots with similar slopes. There was no indication that the PHAP compounds formed during roasting decomposed to form alkylpyrazines

Item Type: Article
Additional Information: SNNigam collections
Uncontrolled Keywords: Roast peanuts; (polyhydroxyalkyl)pyrazines; alkylpyrazines; LC-MS; flavor generation; headspace GC−MS
Author Affiliation: Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08903
Subjects: Plant Physiology and Biochemistry > Biochemistry
Environmental Science
Divisions: Groundnut
Depositing User: Mr T L Gautham
Date Deposited: 17 Jul 2013 13:52
Last Modified: 17 Jul 2013 13:52
Official URL: http://dx.doi.org/10.1021/jf960148v
URI: http://eprints.icrisat.ac.in/id/eprint/11093

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