Abstract SCHIRACK, ANDRIANA VAIS. The Effect of Microwave ...

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length x 0.25 mm i.d. x 0.25 μm df; J & W Scientific, Folsom, CA). Column effluent was split 1:1 between the FID and sniffing port using deactivated fused silica capillaries (1 m length x 0.25 mm i.d.). The GC oven temperature was programmed to increase from 40 o C to 200 o C at a rate of 8 o C/min with an initial hold for 3 min and a final hold of 20 min. The FID and sniffing port were maintained at a temperature of 250 o C. The sniffing port was supplied with humidified air at 30 mL/min. Both post peak intensity and aroma extract dilution analysis (AEDA) were used to characterize the aroma properties and perceived intensities of the aroma- active compounds in the solvent extracts (Van Ruth 2001; Grosch 1993). Four experienced panelists with at least 40 hours of training sniffed the neutral/basic and acidic fractions of the solvent extracts on the two different columns. For post peak intensity analysis, panelists described the odor and scored the intensity of odorants in the extracts using a 5-point numerical intensity scale (Van Ruth 2001). For AEDA, the solvent fractions were serially diluted at a ratio of 1:3 (v/v) with diethyl ether and sniffed (using a DB-WAX column for acidic fractions, and a DB-5MS column for neutral basic fractions) until no odorants were detected by the panelists. Gas chromatography/mass spectrometry (GC/MS) For GC/MS analysis of the solvent extracts, a 6890N GC/5973 mass selective detector (Agilent Technologies, Inc., Palo Alto, CA) was used. Separations were performed on a fused silica capillary column (DB-5MS, 30 m length x 0.25 mm i.d. x 150
0.25 μm df; J & W Scientific, Folsom, CA). Helium gas was used as a carrier at a constant flow of 1 mL/min. Oven temperature was programmed to increase from 40 o C to 200 o C at a rate of 2 o C/min with initial and final hold times of 5 and 30 min, respectively. Mass selective detector conditions were as follows: capillary direct interface temperature, 250 o C; ionization energy, 70 eV; mass range, 50-300 a.m.u; EM voltage (Atune+200 V); scan rate, 2.94 scans/s. Each extract (1 μL) was injected in duplicate in the splitless mode. Identification of odorants Retention indices (RI) were calculated using an n-alkane series (Van den Dool and Kratz 1963). For positive identifications, RI, mass spectra, and odor properties of unknowns were compared with those of standard compounds analyzed under identical conditions. Tentative identifications were based on comparing mass spectra of unknown compounds with those in the mass spectral database of the National Institute of Standards and Technology (1992) and by matching the RI values and odor properties of unknowns against published values in the Kovacs retention indices located at http://www.flavornet.org. Quantification of odorants Relative abundance of compounds was calculated relative to the peak areas of 2-methyl-3-heptanone (for the neutral/basic fraction) or 2-methylvaleric acid (for the acidic fraction). In the cases when target flavor compounds coeluted with other peanut volatiles, an extracted ion search was used for quantification. For guaiacol 151
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Abstract SCHIRACK, ANDRIANA VAIS. T
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THE EFFEGT OF MICROWAVE BLANCHING O
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BIOGRAPHY Andriana Schirack is orig
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TABLE OF CONTENTS v Page List of Ta
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Materials and Methods..............
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Table 3 High Impact Aroma-Active Co
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CHAPTER 1: INTRODUCTION 1
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The processing parameters used duri
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educed from 35-40% moisture to 8-10
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REFERENCES Adelsberg GD, Sanders TH
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Interdependency and underlying dime
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Composition of Peanuts The structur
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and Burma. The peanut prices in the
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(w.b.) within 3 days, large quality
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cdry = Specific heat of dry seeds (
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there is no direct correlation publ
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Peanuts are commonly stored in flat
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lanching has been imitated using a
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(1999), no detrimental effects of b
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when the air is distributed from ab
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y-product (Giese, 1992). Drying is
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the material to absorb electromagne
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ε' = Relative real permittivity (d
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oils, both ε' and ε" are low and
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1969). The flavor characteristics o
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et al., 1980). Likewise, sugars pre
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n-methylpyrrole. Walradt et al. (19
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fact, Ory et al. (1992) suggested t
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Flavor Research in Other Nuts Sever
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changed with time of roasting and i
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polyunsaturated acids that have a c
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hexanal are intensified to the high
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The results of temperature stress i
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Brown et al. (1977) found that the
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exhibited the fruity fermented off-
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(Pawliszyn, 2000). Also, the elevat
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compounds eluting from microwave-he
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Table 1: Peanut Volatile Analysis b
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the identification of volatile comp
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the detector. The compounds can the
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GC-O Applications High vacuum disti
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each half was allocated into one of
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Woody/Hulls/Skins Cardboard Table 2
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Givaudan-Roure developed Quantitati
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during high temperature microwave b
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OVM Organic volatiles meter Pa Pasc
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References Abegaz EG, Kerr WL, Koeh
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odorants in high temperature cured
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17(4): 728-732. Mason ME, Waller GR
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partitioning constants and release
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Vercellotti JR, Crippen KL, Lovegre
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ABSTRACT Peanut blanching consists
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peanut moisture content from 5.5 to
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The computer monitored power output
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RESULTS AND DISCUSSION Energy Absor
Page 111 and 112: All treatments using the fan (F) ha
Page 113 and 114: Treatments 11NF, 8NF, and 5NF also
Page 115 and 116: lanchabilities as well as a longer
Page 117 and 118: microwave attain much higher temper
Page 119 and 120: REFERENCES ADELSBERG, G.D. and SAND
Page 121 and 122: TABLES AND FIGURES Table 1: Process
Page 123 and 124: Energy absorbed (kJ) 3000 2500 2000
Page 125 and 126: Temperature of peanuts (°C) 160 14
Page 127 and 128: Percent blanchability 100 90 80 70
Page 129 and 130: Maximum internal temperature (°C)
Page 131 and 132: ABSTRACT Microwave blanching of pea
Page 133 and 134: Several methods are used for blanch
Page 135 and 136: Peanuts MATERIALS AND METHODS Mediu
Page 137 and 138: Canada) on a laptop computer (Dell
Page 139 and 140: Sensory Analysis RESULTS AND DISCUS
Page 141 and 142: significantly lower final moisture
Page 143 and 144: ACKNOWLEDGMENTS Funded in part by t
Page 145 and 146: Foods and Beverages, Vol. 29, (G. C
Page 147 and 148: TABLE LEGENDS Table 1. Microwave ap
Page 149 and 150: TABLE 2. LEXICON OF PEANUT FLAVOR D
Page 151 and 152: Sweet Aromatic TABLE 4. CORRELATION
Page 153 and 154: CHAPTER 5: CHARACTERIZATION OF AROM
Page 155 and 156: Introduction The most common use of
Page 157 and 158: The objective of this study was to
Page 159 and 160: attributes which were different fro
Page 161: Volatile compounds from the solvent
Page 165 and 166: adjusted with the same concentratio
Page 167 and 168: characterized by the attributes of
Page 169 and 170: (E,E)-2,4-decadienal (fried/oxidize
Page 171 and 172: flavor dilution factors, nor did th
Page 173 and 174: that of the control, but only in th
Page 175 and 176: e high enough for pyrazine formatio
Page 177 and 178: sensory panelists analyzing process
Page 179 and 180: References (ASTM) American Society
Page 181 and 182: Megahed MG. 2001. Microwave roastin
Page 183 and 184: Vercellotti JR, Mills OE, Bett KL,
Page 185 and 186: Table 2- Model system concentration
Page 187 and 188: 28 4-acetoxy-2,5-dimethyl- 3(2H)-fu
Page 189 and 190: Table 5 - Quantification, sensory o
Page 191 and 192: Conclusions This research investiga
Page 193 and 194: microwave technology may provide ma
Page 195 and 196: protect against colon, prostate, an
Page 197 and 198: APPENDICES 185
Page 199 and 200: SAFE (3 SAFE's can be done in 1 day
Page 201 and 202: 2. Turn off waterbath. 3. Turn off
Page 203 and 204: 5. Filter through a third sodium su
Page 205 and 206: contamination, and run a blank on t
Page 207 and 208: AC nutty/burnt 975 1.5 NB cabbage/g
Page 209 and 210: AC oxidized 1289 1.5 NB dusty/nutty
Page 211 and 212: NB brothy 1612 3.5 NB honey/hay 161
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Table 2: Aroma-Active Compounds in
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AC cedar 1081 3.0 AC burnt sugar/nu
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AC brothy 1350 2.0 NB garlic 1352 5
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NB fruity/floral 1670 3.0 NB rosy 1
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