Gas Chromatographic Profile of Good Quality Raw Peanuts
Open Access
- 1 July 1982
- journal article
- Published by American Peanut Research and Education Society in Peanut Science
- Vol. 9 (2) , 93-96
- https://doi.org/10.3146/i0095-3679-9-2-12
Abstract
Raw Virginia peanuts were evaluated from volatiles obtained by a modified direct gas chromatographic procedure. The volatiles were eluted and absorbed onto a Tenax-MPE column which was at ambient temperatures. After the peanut sample was removed, the column was temperature programmed for the analysis. The combined peak areas of methanol, acetaldehyde, ethanol, and the acetone group (pentane, 2-propanol, propanal, and acetone) usually comprised about 80% of the total volatile peak area. Sensory data and their correlation with volatile profiles are reported.Keywords
This publication has 0 references indexed in Scilit: