The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method

The present study investigated the effect of two peanut seed sizes on volatiles by gas chromatography-mass spectrometry (GC-MS) performing an optimized Purge and Trap extraction method. Extracting temperature at 90 °C, purging flow at 400 mL/min, and extracting time for 120 min seemed to provide the...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2023-02, Vol.17 (1), p.211-223
Main Authors: Eker, Tulin, Darıcı, Merve, Cabaroglu, Turgut
Format: Article
Language:English
Subjects:
Aroma compounds
Chemical composition
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food Science
Gas chromatography
Hexanal
Mass spectrometry
Mass spectroscopy
Nuts
Original Paper
Peanuts
Pyrazine
Seeds
Volatile compounds
Volatiles
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Summary:The present study investigated the effect of two peanut seed sizes on volatiles by gas chromatography-mass spectrometry (GC-MS) performing an optimized Purge and Trap extraction method. Extracting temperature at 90 °C, purging flow at 400 mL/min, and extracting time for 120 min seemed to provide the best extraction for volatiles of roasted peanut. A total of thirty-seven volatile compounds were identified in roasted peanut samples. Although the total amount of volatiles for both sized seeds was close, the distribution of volatiles was changed significantly. All the pyrazine contents were higher in the small peanuts than in the larger ones. While 2,5-dimethylpyrazine was the predominant aroma compound following 2,3-dihydrobenzofuran, 2-ethyl-3,5-dimethylpyrazine yielded the highest OAV and it was found to be the most potent compound for influencing the flavor of roasted peanuts for both seeds. Hexanal and 1-methyl-1H-pyrrole showed OAV over 1 in small seeds while (E, E)-2,4-decadienal only in large seeds. Therefore, the P&T extraction method coupled to GC-MS analysis was found a quick and efficient method for the evaluation of roasted peanut volatiles.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-022-01583-z