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

Brown et al. (1977) found that the GC peak area ratios of ethanol/methanol
and ethanol/total volatiles were correlated to taste panel flavor scores, and there
was a negative correlation between ethanol and roasted flavor (Brown et al., 1977).
Ethanol, ethyl acetate, and acetaldehyde contribute to an off-flavor in raw peanuts
which is described as a fermented odor and taste, and this process can be
monitored using headspace analysis and GLC (Singleton and Pattee, 1992).
Conversely, the absence of acetaldehyde, ethyl acetate, and ethanol is connected to
the absence of off-flavor when peanuts are dried under conditions in which
anaerobic respiration does not develop (Osborn et al., 1996). In a study by Young
and Hovis (1990), the descriptive term of abusive drying was correlated to ethanol,
and "aging" was correlated to 2-methylbutanal and 3-methylbutanal.
Fruity Fermented Off-flavor
Exposure to high temperatures, such as during the curing process, has also
been correlated to the development of the fruity fermented off-flavor. Reducing
substances have been shown to contribute fruity fermented off-flavors, and are also
principle fruit flavors in themselves, such as hydroxyfuranones which contribute to
pineapple, strawberry and apricot flavors (Vercellotti et al., 1994). The fruity
fermented off-flavor has been found to increase with a concurrent increase in
ethanol concentration (Sanders et al., 1989).
The specific compounds causing the fruity fermented off-flavor were
investigated by Didzbalis et al. (2004). Using gas chromatography-olfactometry
(GC-O) and solvent assisted flavor evaporation (SAFE), fruit esters such as ethyl 3-
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