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

Selective detectors can be used in GC analysis to enhance sensitivity. Sulfur
volatiles such as hydrogen sulfide, carbonyl sulfide, methanethiol, dimethylsulfide,
carbon disulfide, propanethiol, diethylsulfide, and dimethyl disulfide were identified in
peanuts by sulfur specific flame photometric detection (Vercellotti et al., 1992). This
is significant because many sulfur-containing compounds have low thresholds of
1ppb or less, enabling these compounds to have significant impact on flavor
perception even at low concentrations (Sanders et al., 1995).
Alternative techniques have also been employed besides traditional
chromatographic analysis. Pattee et al. (1990) surveyed the quality of the 1987
Georgia peanut crop using a headspace volatile concentration (HSVC) test, which
allows detection of high-temperature off-flavor in wagon lots being graded for
marketing. Off-flavor volatiles in peanuts have also been measured using the
organic volatiles meter -- OVM (Osborn et al., 2001). The OVM uses a tin-oxide
meter to measure total organic volatiles in the sample headspace by change in
sensor conductivity, with the main volatiles being ethanol, acetaldehyde and ethyl
acetate (Osborn et al., 2001). Alternatively, electronic nose technology has been
used to detect off-flavors in peanuts and could differentiate off-flavored, high-
temperature cured and regular ground, unroasted peanut seeds Osborn, et al.
(2001).
(Table 1):
Current methods in the literature for analyzing peanut volatiles were surveyed
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