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

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Table 4 - Relative abundance of selected high aroma impact compounds in peanuts Compound RI on DB-5MS a Concentration in control (ppb) b 176 Concentration in off-flavored peanuts (ppb) Threshold in water (ppb) Threshold in oil (ppb) Decanoic acid 1357 25.7 ± 18.6 48.2 ± 61.3 10000 d Not reported 2-methylbutanal 653 2613 ± 856 4024 ± 789 1 d 2.2 d Heptanal 937 0.41 ± 0.03 0.14 ± 0.04 3 d 250 d (E,Z)-2,4-heptadienal 968 ND e 0.29 ± 0.05 Not reported 4000 d 2-ethyl-3,5-dimethylpyrazine 1095 5534 ±3117 6961 ± 495 0.04 d 2.2 d 3-ethylphenol 1176 14.9 ±4.5 16.5 ± 3.1 0.05 f Not reported 3,5-diethyl-2-methylpyrazine 1184 554 ± 410 572 ± 28 Not reported Not reported Tetradecanal 1618 3.05 ± 1.98 0.63 ± 0.18 Not reported Not reported Compound RI on DB-Wax c Concentration in control (ppb) Concentration in off-flavored peanuts (ppb) Threshold in water (ppb) Threshold in oil (ppb) Methyl hexanoate 1142 486 ± 471 72 ± 67 50 d Not reported (E)-2-hexenal 1188 77 ± 48 15 ± 11 17 d 424 d 2-ethyl-5-methylpyrazine 1323 3441 ± 1937 498 ± 149 100 h Not reported 2,5-dimethyl-3-ethylpyrazine 1416 352 ± 163 1239 ± 806 0.4 d 24 d Furfural 1468 941 ± 514 536 ± 370 3000 d Not reported Benzaldehyde 1500 506 ± 250 328 ± 285 Not reported Not reported Maltol (hydroxymethylpyrone) 1936 303 ± 92 71 ± 59 210 g Not reported Pantolactone 1998 133 ± 44 126 ± 106 Not reported Not reported 2051 59 ± 52 17 ± 13 0.6 d 25 d Furaneol TM a Retention indices (RI) were calculated from mass spectrometry results on a DB-5MS column b Average concentration ± standard deviation c RI calculated from flame ionization results on a DB-WAX column d Orthonasal threshold reported by Rychlik and others (1998) e ND - not detected f Retronasal threshold reported by Rychlik and others (1998) g Orthonasal threshold reported by Karagul-Yuceer and others (2004) h Orthonasal threshold reported by Maga (1977)
Table 5 - Quantification, sensory orthonasal threshold values, and odor activity values of selected compounds in peanuts Nr. Compounds RI on DB-5MS column a Concentration in control (ppb) Concentration in off-flavored peanuts (ppb) 177 Threshold in water (ppb) 1 Toluene 756 104 ± 30 114 ± 23 527 ± 4 c 2 2,6-dimethylpyrazine 944 15234 ± 2594 40009 ± 2773 g 718 ± 5 c 3 Phenylacetaldehyde 1058 4447 ± 1894 8266 ± 1505 f 2 d 4 Acetophenone 1080 3.60 ± 0.16 3.2 ± 3.2 245 ± 6 c 5 Guaiacol 1089 13.7 ± 0.6 29 ± 5 f 2.5 e 6 2,3-diethyl-5methylpyrazine 1148 2.2 ± 0.5 1.6 ± 0.3 0.09 e 7 Nonanal 1159 121 ± 79 168 ± 42 1 e 8 Decanal 1231 3.7 ± 0.7 5.9 ± 0.5 0.1 e 9 (E,E)-2,4-decadienal 1343 135 ± 85 28.9 ± 4.5 0.07 e Threshold in oil (ppb) 94660 c 1021 ± 3 c 154 ± 4 c 5629 ± 6 c 16 e 0.5 e 1000 e 6700 e 180 e a Retention indices calculated from mass spectrometry results on a DB-5MS column b The odor activity value (OAV) is the ratio of the concentration to the threshold value of the compound c Orthonasal threshold experimentally determined from 35 panelists d Orthonasal threshold reported by Carunchia Whetstine and others (2005) e Orthonasal threshold reported by Rychlik and others (1998) f Concentration is significantly different from the control at p < 0.05 g Concentration is significantly different from the control at p < 0.1 OAV of control in water b OAV of control in oil OAV of offflavored peanuts in water OAV of offflavored peanuts in oil 0.2 0.001 0.2 0.001 21 15 56 39 2224 29 4133 54 0.015 0.001 0.01 0.0006 5.5 0.9 12 1.81 24 4 18 3.2 121 0.1 168 0.17 37 0.001 59 0.001 1929 0.8 413 0.16
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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
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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 and 186: Table 2- Model system concentration
Page 187: 28 4-acetoxy-2,5-dimethyl- 3(2H)-fu
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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