Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. aroma reconstitution and comparison with commercial peanut products

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 20, 2010, Pages 11018-11026

  Chetschik, Irene ^a   Granvogl, Michael ^b   Schieberle, Peter ^a,b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aroma recombinate; Methanethiol; Peanut butter; Pyrazines; Stable isotope dilution assay

Indexed keywords

AROMA RECOMBINATE; METHANETHIOL; PEANUT BUTTER; PYRAZINES; STABLE ISOTOPE DILUTION ASSAY;

ACETIC ACID; ASSAYS; DEGRADATION; FOOD PRODUCTS; FRAGRANCES; ISOTOPES; ODOR REMOVAL; VEGETABLE OILS;

CALCINATION;

ARACHIS HYPOGAEA;

PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; COOKING; ECONOMICS; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; PEANUT; TASTE;

ARACHIS HYPOGAEA; COOKING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; PLANT EXTRACTS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 78049278975     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1026636     Document Type: Article

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