Effect of Roasting Time and Temperature on the Generation of Nonvolatile (Polyhydroxyalkyl)pyrazine Compounds in Peanuts, As Determined by High-Performance Liquid Chromatography

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...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1996-09, Vol.44 (9), p.2629-2635
Main Authors: Magaletta, Robert L, Ho, Chi-Tang
Format: Article
Language:English
Subjects:
ARACHIDE
Biological and medical sciences
CACAHUETE
COMPOSE VOLATIL
COMPUESTO VOLATIL
FLAVEUR
FLAVOR
FLAVOUR
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
GRILLAGE
GROUNDNUTS
HPLC
ISOLATION
PIRAZINAS
PYRAZINE
PYRAZINES
ROASTING
SABOR
TOSTADO
VOLATILE COMPOUNDS
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Summary: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. Keywords: Roast peanuts; (polyhydroxyalkyl)pyrazines; alkylpyrazines; LC-MS; flavor generation; headspace GC−MS
ISSN:0021-8561
1520-5118
DOI:10.1021/jf960148v