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

techniques can be used to analyze the volatile compounds which affect peanut
flavor, although these compounds are present at very low concentrations and can
interact with other components of the food matrix, leading to difficulties in their
extraction (Reineccius, 2002). A variety of extraction and isolation techniques have
been applied in peanut flavor research, including solvent extraction and high vacuum
distillation (Didzbalis et al., 2004), static headspace (Young and Hovis, 1990), and
dynamic headspace (Crippen et al, 1992). Other off-flavors which have been
documented in peanuts, such as fruity fermented, have been linked to their
causative chemical compounds (Didzbalis et al., 2004). By identifying the
compounds responsible for an off-flavor, the possible causes, such as anaerobic
respiration, lipid oxidation, or enzymatic activity, may be determined and the off-
flavor itself can possibly be prevented.
The use of microwave technology for blanching peanuts can result in a large
reduction in processing time, subsequent cost savings, and better product quality.
The objective of this study was to characterize the impact of different microwave
blanching parameters on the quality and flavor of roasted peanuts, and to identify
the chemical components responsible for the off-flavor caused by high-temperature
microwave blanching. Microwave blanching is an alternative processing method
which holds the promise of better product quality and more efficient process control,
if properly implemented. However, the occurrence of an off-flavor in the final product
may be problematic in the adoption of this method. The identification of the
chemical compounds causing this off-flavor could ultimately aid in the development
of an alternative blanching method for peanuts using microwave technology.
6