Singleton, J.A. and Pattee , H.E. and Johns , E.B. (1971) Influence of curing temperature on the volatile components of peanuts. Journal Agricultural Food Chemistry, 19 (1). pp. 130-133.
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Abstract
Profiles of volatiles produced by peanuts cured at 22O, 35O, 45O, and SO0 C were determined by gas- Liquid chromatography and analyzed in relation to evaluation of flavor and aroma by a taste panel, Acetaldyde, elhanol, and ethyl acetate were the compoun& found that might indicate flavor deterioration
| Item Type: | Article |
|---|---|
| Additional Information: | SNNigam Collections |
| Author Affiliation: | Department of Botany, North Carolina State University, and Market Quality Research Division, ARS, USDA, Raleigh, N,C. 27607 |
| Subjects: | Plant Production |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 21 Jul 2013 12:46 |
| Last Modified: | 21 Jul 2013 12:46 |
| Official URL: | http://dx.doi.org/ 10.1021/jf60173a008 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/11154 |
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