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

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Phenylacetaldehyde, guaiacol, and 2,6-dimethylpyrazine were prepared in methanol for aroma evaluation or in 95 % ethanol for flavor evaluation across the concentration range found in the peanut samples by quantification (Table 2). The peanut models were evaluated in duplicate for aroma or flavor by 6 highly trained panelists, each with > 150 h of training in the sensory evaluation of peanuts. Sensory analysis Results and Discussion The sensory attributes of high-temperature microwave-blanched peanuts were described previously (Table 1) by a descriptive sensory panel (Schirack and others 2006). Peanuts which had been microwave blanched were significantly higher (P < 0.05) in total offnote, which is a term encompassing all negative aspects of the sample which are different from a reference. The total offnote term was introduced to the current peanut lexicon (Johnsen and others 1988; Sanders and others 1989) for this study, because the descriptive panel had some difficulty in agreeing to the exact nature of the off-flavor. Based on the other attribute scores which were significantly higher (P < 0.05) than the process control, the microwave blanched peanuts also displayed higher intensities of dark/ashy, bitter, and cardboardy/stale notes, which also may contribute in part to the total offnote score. Further descriptive panels were conducted with experienced panelists to more fully describe the nature of the off-flavor. Over the course of five sessions, the panelists agreed that the distinct off-flavor of microwave blanched peanuts (which had an average total offnote score of 2.0 on a 15 point intensity scale) was best 154
characterized by the attributes of stale/floral, cardboardy, and burnt/ashy. Product references such as cigarette ash for the burnt/ashy attribute were very useful, although the development of clear chemical anchors would be even more beneficial in further clarifying this total offnote attribute to panelists. Static headspace analysis Static headspace analysis was conducted as the first step to screen the samples for compounds contributing to the microwave-related off-flavor. In this analysis, no unique volatile compounds were found in the off-flavored sample which were not present in the process control (data not shown). This technique did isolate compounds which have been previously identified with flavor deterioration in high temperature-cured peanuts such as hexanal, 3-methylbutanal, and 2-methylpentanal (Pattee and others 1965). However, the compound concentrations in the control and off-flavored samples were not significantly different (P < 0.05). Most compounds which are similar in volatility to hexanal can be lost during roasting (Ory and others 1992). In addition, this extraction technique isolates only the most volatile and lowest molecular weight flavor compounds. This could explain why flavor differences detected in roasted peanuts by the sensory panel were not reflected in static headspace results. As a result, the static headspace method was deemed not suitable in differentiating the microwave blanched samples from the control peanuts and was not investigated further. 155
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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
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All treatments using the fan (F) ha
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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 and 162: Volatile compounds from the solvent
Page 163 and 164: 0.25 μm df; J & W Scientific, Fols
Page 165: adjusted with the same concentratio
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
Page 213 and 214: Table 2: Aroma-Active Compounds in
Page 215 and 216: AC cedar 1081 3.0 AC burnt sugar/nu
Page 217 and 218:
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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