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

More documents

Recommendations

Info

Gas Chromatography-Olfactometry Over 200 aroma-active compounds were detected through gas chromatography-olfactometry (GC/O) in the peanut samples, which is consistent with reviews of the flavor compounds in peanuts in the literature (Pattee and Singleton 1981). Although many flavor compounds have been documented in peanuts, systematic studies of the relative importance and balance of the flavor compounds in peanuts are lacking. In this study, aroma extract dilution analysis (AEDA) was used to narrow the list of compounds which may have the most impact on the flavor. In AEDA, solvent extracts were serially diluted by a factor of 3 until no odorants were detected by the panelists. The compounds with dilution factors (FD) greater than 5 for the process control and the off-flavored peanuts are shown for both the neutral/basic and acidic fractions (Table 3). Of the 38 compounds with the highest FD values, 26 were positively identified using odor properties, retention indices, and mass spectra; 10 were tentatively identified using odor properties and retention indices in comparison to standards; and two compounds remained unidentified. Maillard reaction products and lipid oxidation products are known to affect peanut flavor. The impact of pyrazines, which have long been associated with the characteristic flavors of peanuts (Mason and Johnson 1966; Johnson and others 1971) was both increased and lessened in the microwave blanched samples. For example, the FD factor of 2,5-dimethyl-3-ethylpyrazine (brothy) was lower in the off- flavored samples, while 2,6-dimethylpyrazine (nutty/earthy) and 2-ethyl-5- methylpyrazine (fruity) FD factors were higher. Lipid oxidation compounds, such as 156
(E,E)-2,4-decadienal (fried/oxidized), (E,Z)-2,4-heptadienal (fatty), nonanal (green/floral), decanal (fried), and heptanal (fatty) were found in both the control and off-flavored peanuts. Products such as nonanal and decanal are formed from monohydroperoxide precursors during linoleate oxidation (Min and others 1989). While some of these compounds such as heptanal are associated with cardboard or rancid off-flavors (Warner and others 1996), other lipid oxidation compounds such as hexanal and 2,4-decadienal have been documented in good quality peanuts (Vercellotti and others 1992b). Based on AEDA results, the role of lipid oxidation compounds in microwave-related off-flavor was not clear. GC/O results correlate with quantitative differences best when olfactometry differences between samples are high (Cullere and others 2004). Seventeen compounds had the largest differences in AEDA results between the process control and microwave-blanched peanuts (i.e., differences in FD factors of 3 or more). These compounds included floral compounds such as phenylacetaldehyde (rosy) and geranyl buyrate (rosy); fatty compounds such as (E,E)-2,4-decadienal (fried/oxidized), (E,Z)-2,4-heptadienal (fatty), and (E)-2-hexenoic acid (fatty); sweet or fruity compounds such as 4-ethylbenzaldehyde (burnt sugar), benzaldehyde (sweet/malty), toluene (sweet/chemical), 2,3-butanediol (fruity), tetradecanal (honey/hay), methyl cinnamate (strawberry), 2-methylbutanal (chocolate/malty), and 2-ethyl-5-methylpyrazine (sweet/fruity); savory compounds such as 2,6- dimethylpyrazine (nutty/earthy) and 2,5-dimethyl-3-ethylpyrazine (brothy ); and others such as guaiacol (burnt/smoky), and delta-elemene (wood). Many of these compounds have been reported previously in peanuts (Mason and others 1967; 157
Page 1 and 2:
Abstract SCHIRACK, ANDRIANA VAIS. T
Page 3 and 4:
THE EFFEGT OF MICROWAVE BLANCHING O
Page 5 and 6:
BIOGRAPHY Andriana Schirack is orig
Page 7 and 8:
TABLE OF CONTENTS v Page List of Ta
Page 9 and 10:
Materials and Methods..............
Page 11 and 12:
Table 3 High Impact Aroma-Active Co
Page 13 and 14:
CHAPTER 1: INTRODUCTION 1
Page 15 and 16:
The processing parameters used duri
Page 17 and 18:
educed from 35-40% moisture to 8-10
Page 19 and 20:
REFERENCES Adelsberg GD, Sanders TH
Page 21 and 22:
Interdependency and underlying dime
Page 23 and 24:
Composition of Peanuts The structur
Page 25 and 26:
and Burma. The peanut prices in the
Page 27 and 28:
(w.b.) within 3 days, large quality
Page 29 and 30:
cdry = Specific heat of dry seeds (
Page 31 and 32:
there is no direct correlation publ
Page 33 and 34:
Peanuts are commonly stored in flat
Page 35 and 36:
lanching has been imitated using a
Page 37 and 38:
(1999), no detrimental effects of b
Page 39 and 40:
when the air is distributed from ab
Page 41 and 42:
y-product (Giese, 1992). Drying is
Page 43 and 44:
the material to absorb electromagne
Page 45 and 46:
ε' = Relative real permittivity (d
Page 47 and 48:
oils, both ε' and ε" are low and
Page 49 and 50:
1969). The flavor characteristics o
Page 51 and 52:
et al., 1980). Likewise, sugars pre
Page 53 and 54:
n-methylpyrrole. Walradt et al. (19
Page 55 and 56:
fact, Ory et al. (1992) suggested t
Page 57 and 58:
Flavor Research in Other Nuts Sever
Page 59 and 60:
changed with time of roasting and i
Page 61 and 62:
polyunsaturated acids that have a c
Page 63 and 64:
hexanal are intensified to the high
Page 65 and 66:
The results of temperature stress i
Page 67 and 68:
Brown et al. (1977) found that the
Page 69 and 70:
exhibited the fruity fermented off-
Page 71 and 72:
(Pawliszyn, 2000). Also, the elevat
Page 73 and 74:
compounds eluting from microwave-he
Page 75 and 76:
Table 1: Peanut Volatile Analysis b
Page 77 and 78:
the identification of volatile comp
Page 79 and 80:
the detector. The compounds can the
Page 81 and 82:
GC-O Applications High vacuum disti
Page 83 and 84:
each half was allocated into one of
Page 85 and 86:
Woody/Hulls/Skins Cardboard Table 2
Page 87 and 88:
Givaudan-Roure developed Quantitati
Page 89 and 90:
during high temperature microwave b
Page 91 and 92:
OVM Organic volatiles meter Pa Pasc
Page 93 and 94:
References Abegaz EG, Kerr WL, Koeh
Page 95 and 96:
odorants in high temperature cured
Page 97 and 98:
17(4): 728-732. Mason ME, Waller GR
Page 99 and 100:
partitioning constants and release
Page 101 and 102:
Vercellotti JR, Crippen KL, Lovegre
Page 103 and 104:
ABSTRACT Peanut blanching consists
Page 105 and 106:
peanut moisture content from 5.5 to
Page 107 and 108:
The computer monitored power output
Page 109 and 110:
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 and 162: Volatile compounds from the solvent
Page 163 and 164: 0.25 μm df; J & W Scientific, Fols
Page 165 and 166: adjusted with the same concentratio
Page 167: characterized by the attributes of
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
Page 219 and 220:
NB fruity/floral 1670 3.0 NB rosy 1
show all

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

Create successful ePaper yourself

Delete template?

Save as template?