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

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methylpropanoate, ethyl 2-methylbutanoate and ethyl 3-methylbutanoate as well as increased levels of short chain organic acids such as butanoic acid, hexanoic acid, and 3-methylbutanoic acid were found in immature peanuts cured at high temperatures, which had the fruity fermented off-flavor. By adding these compounds back to a model system, the short chain organic acids were shown to be responsible for the cheesy fermented aroma, while the esters added fruity, apple-like aromas. Subsequent processing, such as roasting, increased the levels of short chain organic acids by 10- to 40-fold in fruity fermented peanuts (Didzbalis et al., 2004). In addition to the off-flavor, fruity fermented peanuts have been associated with lower levels of the desirable roasted peanutty flavor and sweet aromatic notes. Pattee et al. (1989) first noted the impact of the fruity character in suppressing roasted peanut flavor. An inverse linear relationship was found between roasted peanut flavor and fruity off-flavor in roasted peanut paste, with a 1:2 decrease / increase ratio, respectively. The fruity off-flavor in peanuts may suppress roasted peanut flavor perception, or production of the roasted peanut attribute may be reduced due to high-temperature curing (Pattee et al., 1990). Immature peanuts may be more susceptible to fruity fermented off-flavor formation due to the incomplete biosynthesis of primary metabolites. Furthermore, these metabolites will mix and react during cell damage caused by temperature stress (Didzbalis et al., 2004). Threonine, tyrosine, and lysine have been found in high concentrations in immature peanuts with high levels of off-flavors, and as a result were associated with the production of atypical flavors (Newell et al., 1967). Didzbalis et al. (2004) found that while immature peanuts cured at high temperatures 56
exhibited the fruity fermented off-flavor, both mature peanuts cured at high temperature and immature peanuts cured at low temperatures were free of the off- flavor, and had higher roasted peanutty scores as well. Off-flavors Due to External Contamination Off-flavors can occur due to outside contamination from many sources, such as chlorophenols from the reaction of phenol and chlorine in the water supply or from algaecides and fungicides; production of chloroanisoles by microbial activity; airborne contaminants due to emissions from nearby industry; contaminated plant water used to wash, heat or for reconstitution; pesticides, disinfectants or detergents used in proximity of the foodstuff; or from minor constituents of food packaging such as closures, can coatings, or lubricants (Reineccius, 1991). In peanuts, external contamination can occur if the peanuts are stored with citrus products (limonene contamination), antioxidants are applied (propylene glycol or ethyl hexanoate contamination), or insecticides are applied, because these compounds can be absorbed by the peanuts (Ory et al., 1992). Dark Soured Aromatic Off-flavor The dark soured aromatic off-flavor (DSA) was described by Katz (2002) as a new flavor descriptor for an off-flavor formed in peanuts treated at high temperatures during microwave blanching. This DSA flavor may be unique to microwave-treated peanuts. However, initial results were inconclusive, as sensory panelists found DSA in raw and oven-treated control peanuts as well, possibly due to the panelists’ 57
Page 1 and 2:
Abstract SCHIRACK, ANDRIANA VAIS. T
Page 3 and 4:
THE EFFEGT OF MICROWAVE BLANCHING O
Page 5 and 6:
BIOGRAPHY Andriana Schirack is orig
Page 7 and 8:
TABLE OF CONTENTS v Page List of Ta
Page 9 and 10:
Materials and Methods..............
Page 11 and 12:
Table 3 High Impact Aroma-Active Co
Page 13 and 14:
CHAPTER 1: INTRODUCTION 1
Page 15 and 16:
The processing parameters used duri
Page 17 and 18: educed from 35-40% moisture to 8-10
Page 19 and 20: REFERENCES Adelsberg GD, Sanders TH
Page 21 and 22: Interdependency and underlying dime
Page 23 and 24: Composition of Peanuts The structur
Page 25 and 26: and Burma. The peanut prices in the
Page 27 and 28: (w.b.) within 3 days, large quality
Page 29 and 30: cdry = Specific heat of dry seeds (
Page 31 and 32: there is no direct correlation publ
Page 33 and 34: Peanuts are commonly stored in flat
Page 35 and 36: lanching has been imitated using a
Page 37 and 38: (1999), no detrimental effects of b
Page 39 and 40: when the air is distributed from ab
Page 41 and 42: y-product (Giese, 1992). Drying is
Page 43 and 44: the material to absorb electromagne
Page 45 and 46: ε' = Relative real permittivity (d
Page 47 and 48: oils, both ε' and ε" are low and
Page 49 and 50: 1969). The flavor characteristics o
Page 51 and 52: et al., 1980). Likewise, sugars pre
Page 53 and 54: n-methylpyrrole. Walradt et al. (19
Page 55 and 56: fact, Ory et al. (1992) suggested t
Page 57 and 58: Flavor Research in Other Nuts Sever
Page 59 and 60: changed with time of roasting and i
Page 61 and 62: polyunsaturated acids that have a c
Page 63 and 64: hexanal are intensified to the high
Page 65 and 66: The results of temperature stress i
Page 67: Brown et al. (1977) found that the
Page 71 and 72: (Pawliszyn, 2000). Also, the elevat
Page 73 and 74: compounds eluting from microwave-he
Page 75 and 76: Table 1: Peanut Volatile Analysis b
Page 77 and 78: the identification of volatile comp
Page 79 and 80: the detector. The compounds can the
Page 81 and 82: GC-O Applications High vacuum disti
Page 83 and 84: each half was allocated into one of
Page 85 and 86: Woody/Hulls/Skins Cardboard Table 2
Page 87 and 88: Givaudan-Roure developed Quantitati
Page 89 and 90: during high temperature microwave b
Page 91 and 92: OVM Organic volatiles meter Pa Pasc
Page 93 and 94: References Abegaz EG, Kerr WL, Koeh
Page 95 and 96: odorants in high temperature cured
Page 97 and 98: 17(4): 728-732. Mason ME, Waller GR
Page 99 and 100: partitioning constants and release
Page 101 and 102: Vercellotti JR, Crippen KL, Lovegre
Page 103 and 104: ABSTRACT Peanut blanching consists
Page 105 and 106: peanut moisture content from 5.5 to
Page 107 and 108: The computer monitored power output
Page 109 and 110: RESULTS AND DISCUSSION Energy Absor
Page 111 and 112: All treatments using the fan (F) ha
Page 113 and 114: Treatments 11NF, 8NF, and 5NF also
Page 115 and 116: lanchabilities as well as a longer
Page 117 and 118: microwave attain much higher temper
Page 119 and 120:
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
Page 127 and 128:
Percent blanchability 100 90 80 70
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Maximum internal temperature (°C)
Page 131 and 132:
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
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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
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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
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attributes which were different fro
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Volatile compounds from the solvent
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0.25 μm df; J & W Scientific, Fols
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adjusted with the same concentratio
Page 167 and 168:
characterized by the attributes of
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(E,E)-2,4-decadienal (fried/oxidize
Page 171 and 172:
flavor dilution factors, nor did th
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that of the control, but only in th
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e high enough for pyrazine formatio
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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
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SAFE (3 SAFE's can be done in 1 day
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2. Turn off waterbath. 3. Turn off
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5. Filter through a third sodium su
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contamination, and run a blank on t
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AC nutty/burnt 975 1.5 NB cabbage/g
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AC oxidized 1289 1.5 NB dusty/nutty
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NB brothy 1612 3.5 NB honey/hay 161
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Table 2: Aroma-Active Compounds in
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AC cedar 1081 3.0 AC burnt sugar/nu
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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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