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

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Appendix 3: Summary <strong>of</strong> Aroma-Active Compounds Found in Peanut Samples Using Aroma Extract Dilution Analysis (AEDA) Table 1: Aroma Active Compounds in Reference Peanuts Detected by Gas Chromatography-Olfactometry Fraction a DB-5 DB- WAX AC sweet e 352 1.5 AC burnt 628 1.5 NB chocolate/malty 653 2.5 AC fruity 667 1.5 NB sweet/malty 678 2.0 AC vinegar 691 1.8 NB garlic/onion 700 1.5 NB malty 702 1.5 AC sweet/malty 707 1.7 NB fatty 710 1.5 AC lemony 714 2.0 NB nutty/malty 747 1.5 AC plastic/chemical 752 1.5 NB sweet/acrid/chemical 760 2.0 AC chocolate/sweet 763 1.8 AC onion 772 1.5 AC malty 783 2.0 NB sweet/chocolate/malty 809 3.5 NB malty/fruity 810 1.5 NB corn chip/smoky 814 1.5 AC sweet 821 1.0 AC chemical/rubber 833 2.0 AC fruity 840 1.5 NB onion/brothy 860 1.4 NB sweet/fruity 886 2.0 NB grape 886 2.0 AC malty/chocolate 898 2.5 NB burnt sugar 906 2.0 NB chocolate 907 2.5 NB sweaty 910 3.5 AC dried apricots/cheesy 929 3.5 NB peanutty/earthy 930 3.8 NB corn chip/fatty 931 4.0 NB onion 947 2.2 NB potato/brothy 965 3.3 NB sweet 972 1.5 Odor b 194 RI c Intensity d
AC nutty/burnt 975 1.5 NB cabbage/garbage 977 3.3 NB fried 977 3.0 AC sweet 980 1.5 NB metallic/mushroom 986 2.5 NB potato 992 1.5 NB roasted/nut 998 2.5 AC sweaty 999 2.0 AC burnt/cabbage 1001 1.5 NB fruity/sweet 1003 2.3 NB popcorn/musty 1004 4.5 NB fruity/citrus 1006 3.0 AC bubble gum 1008 2.0 AC sour/burnt 1010 2.0 NB peanutty 1021 2.0 NB nutty/corn chip 1023 2.0 NB green/spicy 1025 1.8 NB fruity/chemical 1026 3.2 NB green 1031 2.0 AC sweaty/musty 1036 2.0 NB brothy/nutty 1037 3.0 AC fruity/burnt sugar 1043 2.0 NB plastic bottle 1047 2.0 NB skunk 1052 2.7 AC nutty/roasted 1054 1.5 NB burnt/burnt sugar 1058 5.1 NB rosy 1060 2.8 NB dirty/floral/fatty 1068 3.0 AC chemical 1071 2.0 NB sweet/nutty 1081 1.5 NB dirty 1082 1.5 NB fruity/sweet 1087 1.5 AC sweet 1090 1.5 NB burnt 1091 3.8 NB chemical/fruity 1092 3.0 NB nutty 1093 2.8 NB popcorn 1093 1.5 NB burnt/brothy 1100 4.0 AC chemical/ammonia 1105 2.0 AC green peanuts 1106 3.0 NB fruity 1107 3.0 NB dusty/rubber 1111 2.5 AC sugary/ stale 1112 3.5 NB citrus 1113 1.8 NB animal/brothy 1113 3.0 AC fruity 1116 2.5 195
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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
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Canada) on a laptop computer (Dell
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Sensory Analysis RESULTS AND DISCUS
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significantly lower final moisture
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ACKNOWLEDGMENTS Funded in part by t
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Foods and Beverages, Vol. 29, (G. C
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TABLE LEGENDS Table 1. Microwave ap
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TABLE 2. LEXICON OF PEANUT FLAVOR D
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Sweet Aromatic TABLE 4. CORRELATION
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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 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: contamination, and run a blank on t
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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