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

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Table 3 - High impact aroma-active compounds in peanuts as determined by AEDA RI b Log3 FD Factors c No. Compound Fraction Odor a DB-5MS DB-WAX Control Off- Method <strong>of</strong> flavor Identification 1 2-methylbutanal NB Chocolate/malty 653 907 6 9 RI, odor, MS d 2 Toluene NB Sweet/chemical 756 1027 5 11 RI, odor, MS 3 2,3-butanediol NB Fruity 803 1554 3 9 RI, odor e 4 Furfural AC Sweet 821 1468 5 7 RI, odor, MS 5 (E)-2-hexenal AC Fruity 844 1188 3 5 RI, odor, MS 6 Ethyl valerate AC Fruity 915 1116 6 6 RI, odor e 7 2,6-dimethylpyrazine NB Nutty/earthy 934 1314 6 9 RI, odor, MS 8 Heptanal NB Fatty 937 1163 5 7 RI, odor, MS 9 (E,Z)-2,4-heptadienal NB Fatty 968 1399
28 4-acetoxy-2,5-dimethyl- 3(2H)-furanone AC Burnt sugar 1386 1981 7 6 RI, odor 29 Delta-decalactone AC Sweet/ fruity 1471 2209 5 7 RI, odor 30 Geranyl butyrate NB Rosy 1544 1888 3 8 RI, odor 31 Tetradecanal NB Honey/hay 1618 1931 6 2 RI, odor, MS 32 (E)-2-hexenoic acid NB Fatty 1632 1938 6 10 RI, odor 33 Pantolactone AC Burnt sugar 1689 1998 6 5 RI, odor, MS 34 Unknown AC Sweet N/A 352 5 6 Odor 35 Unknown AC Sweet/malty N/A 707 6 7 Odor 36 Benzaldehyde AC Sweet/malty ND 1500 6 2 RI, odor, MS 37 Methyl cinnamate AC Strawberry ND 2045 7 ND RI, odor 38 3-methoxy-2,5dimethylpyrazine AC Spicy/pepper ND 1385 4 5 RI, odor a Odor description by GC/O b Retention indices (RI) were calculated from GC/O data c Flavor dilution factors were determined on a DB-5MS column for neutral and basic compounds, and on a DB-WAX column for acidic compounds d Compound identified by RI, MS data and odor character in comparison with the standard e Compound tentatively identified using RI data and odor character in comparison with standard f ND: not detected 175
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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
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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
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Percent blanchability 100 90 80 70
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Maximum internal temperature (°C)
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ABSTRACT Microwave blanching of pea
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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 and 182: Megahed MG. 2001. Microwave roastin
Page 183 and 184: Vercellotti JR, Mills OE, Bett KL,
Page 185: Table 2- Model system concentration
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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