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

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AC burnt sugar 1988 3.3 NB peanut butter 1992 2.5 AC toasted marshmallow 2008 3.0 AC smoky 2016 2.5 NB brothy/meaty 2017 3.0 NB sweet/papery 2023 2.3 NB solvent/spicy 2025 2.0 NB metallic/papery 2049 2.5 AC burnt sugar 2051 3.0 AC fake strawberry 2059 3.5 AC burnt/sulfur 2061 2.0 NB meaty/nutty 2070 2.5 NB sweaty/nutty 2085 1.8 AC sweet/hay 2089 1.5 NB oxidized 2091 1.5 NB toast 2099 3.0 NB fruity 2109 1.5 AC sweet/strawberry 2120 2.5 NB sweet/grainy 2128 2.0 AC maple/cotton candy 2158 2.0 NB spicy/cinnamon/pumpkin spice 2163 2.5 NB burnt/nutty 2180 2.0 AC burnt 2198 2.3 sugar/strawberry NB grainy/sweet 2223 2.0 AC tealeaves/smoky 2239 2.5 NB sweet/spicy 2262 2.0 AC brothy/meaty/smoked 2330 3.0 a Fraction in which odor was detected, AC = acid, NB = neutral/basic b Odor description by GC/O c Retention indices (RI) calculated from GC/O data d Odor intensity for each compound averaged from panelist data e Compounds in bold were determined to have high impact on flavor through subsequent AEDA analysis (Schirack et al., 2006). AEDA was conducted on the DB-5 column for NB compounds, and on the DB-WAX column for AC compounds. 200
Table 2: Aroma-Active Compounds in <strong>Microwave</strong>-Blanched Peanuts Detected by Gas Chromatography-Olfactometry Fraction a Odor b 201 RI c DB-5 DB-WAX Intensity d NB sweet e 355 1.5 NB fruity 556 1.5 NB painty 594 1.5 NB chocolate/malty 636 2.7 AC vinegar 666 3.5 NB onion 678 2.0 NB chocolate 693 2.0 AC sweet 699 1.5 NB sweet/malty 702 2.5 AC rubber 739 1.5 NB sweet 743 1.5 NB burnt/roasted 747 2.0 NB plastic/sweet 780 2.0 NB fruity 803 2.0 AC sweet/fruity 807 1.5 NB malty/chocolate 807 2.0 AC grassy/hay 809 1.5 AC sweaty 815 2.0 NB ammonia 820 2.0 NB sweaty 822 2.5 NB onion 823 1.8 NB malty/chocolate 839 3.2 AC burnt sugar/fruity 844 1.5 AC grainy 851 1.5 AC green 853 1.5 AC popcorn 858 1.5 AC butyric/cheesy 868 2.5 NB beany 876 1.5 NB garlic 882 2.5 NB roasted/potato/bread 890 1.8 AC buttery 906 3.0 NB caramel/malty 908 2.5 AC sweaty 909 3.6 NB fishy/oxidized 909 2.5 NB plastic 910 2.5 NB buttery 912 3.0 AC dried apricots/fruity 922 3.8
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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
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Introduction The most common use of
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The objective of this study was to
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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 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: NB brothy 1612 3.5 NB honey/hay 161
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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