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

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qualities, and retention indices of key food odorants. Deutsche Forschungsanstalt fur Lebensmittelchemie and Institut fur Lebensmittelchemie der Technischen Univ. Munchen. Garching, Germany. 50 p. Sanders TH, Pattee HE, Vercellotti JR, Bett KL. 1995. Advances in peanut flavor quality. In: Pattee HE, Stalker HT, editors. Advances in Peanut Science. Stilwater, OK: American Peanut Research and Education Society, Inc. p 528- 553. Sanders TH, Vercellotti JR, Blankenship PD, Crippen KL, Civille GV. 1989. Interaction of maturity and curing temperature on descriptive flavor of peanuts. J Food Sci 54(4): 1066-1069. Sanders TH, Vercellotti JR, Grimm DT. 1993. Shelf life of peanuts and peanut products. In: Charalambous G, editor. Shelf Life Studies of Foods and Beverages. Amsterdam, The Netherlands: Elsevier Science Publishers. p 289- 309. Schieberle P, Pfnuer P. 1999. Characterization of key odorants in chocolate. In: Flavor Chemistry: 30 years of progress. New York: Kluwer Academic/Plenum Publishers. p 147-153. Schirack AV, Drake MA, Sanders TH, Sandeep KP. 2006. Impact of microwave blanching on the flavor of roasted peanuts. J Sens Stud 21. Forthcoming. Soares da Costa M, Goncalves C, Ferreira A, Ibsen C, Guedes De Pinho P, Silva Ferreira AC. 2004. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. J Agric Food Chem 52: 7911- 7917. Suriyaphan O, Drake MA, Chen XQ, Cadwallader KR. 2001. Characteristic aroma components of British Farmhouse Cheddar cheese. J Agric Food Chem 49: 1382-1387. Van den Dool H, Kratz P. 1963. A generalization of the retention index system including linear programmed gas liquid partition chromatography. J. Chromatogr 11: 463-471. Van Ruth S. 2001. Methods for gas chromatography-olfactometry: a review. Biomol Eng 17: 121-128. Vercellotti JR, Crippen KL, Lovegren NV, Sanders TH. 1992. Defining roasted peanut flavor quality. Part 1. Correlation of GC volatiles with roast color as an estimate of quality. In: Charalambous G, editor. Developments in Food Science v. 29: Food Science and Human Nutrition. Amsterdam, The Netherlands: Elsevier Science Publishers. p 183-206. 170
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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
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TABLE OF CONTENTS v Page List of Ta
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Materials and Methods..............
Page 11 and 12:
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
Page 23 and 24:
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
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
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Brown et al. (1977) found that the
Page 69 and 70:
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
Page 81 and 82:
GC-O Applications High vacuum disti
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each half was allocated into one of
Page 85 and 86:
Woody/Hulls/Skins Cardboard Table 2
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Givaudan-Roure developed Quantitati
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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
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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
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
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All treatments using the fan (F) ha
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Treatments 11NF, 8NF, and 5NF also
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lanchabilities as well as a longer
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microwave attain much higher temper
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REFERENCES ADELSBERG, G.D. and SAND
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TABLES AND FIGURES Table 1: Process
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Energy absorbed (kJ) 3000 2500 2000
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Temperature of peanuts (°C) 160 14
Page 127 and 128:
Percent blanchability 100 90 80 70
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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 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: Megahed MG. 2001. Microwave roastin
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
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