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

confusion with painty notes developing during lipid oxidation over storage.
Development of DSA appears also to be related to temperature. Treatments
resulting in highest temperatures (4.7kW for 5.77 min, and 7.3 kW for 2.85 min) had
significantly more DSA detected in the samples by sensory panel (Katz, 2002).
Methods of Flavor Analysis
The separation of volatile aroma compounds from non-volatile food matrices
has been a subject of much research. Great care must be taken during the isolation
of flavor compounds not only to ensure that the isolates have the sensory properties
of the foods being studied, but also that heat labile compounds are not destroyed,
highly volatile compounds are not lost during distillation, or low solubility compounds
are not lost in extractions (Teranishi, 1998). Vercellotti et al. (1992) recommended
using temperatures no higher than 130 °C for half an hour during analysis to prevent
the production of additional peanut volatiles. Unfortunately, aroma-active
compounds in foods have a wide range of chemical properties, such as polarity,
volatility, and solubility, so it is difficult to choose the best extraction method. In
addition, aroma compounds can be present at very low concentrations, even
femtogram levels, and extractions can be complicated by interference from other
components of the food matrix (Reineccius, 2002).
The majority of past methods used to quantify peanut volatiles have involved
heating large sample sizes and using distillation to separate the volatile compounds
of the peanut, which caused changes in volatile compound levels, thermal
conversion of volatiles to other isomers, or loss of volatile compounds during transfer
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