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

omission experiments to further define the compounds which contribute to the flavor
profile (Grosch, 2001). There are many reasons why a model may not accurately
represent the sample, including the omission of odorants which are only detectable
in the food by GC-O but not by other GC detectors, or incorrect quantitative data
(Grosch, 2001).
In recent years, the shift of emphasis in flavor chemistry has been to the
correlation of chemical structures to sensory characteristics, and to the study of the
biological activities of the compounds (Teranishi, 1998). As a result, if the chemical
causes of positive flavors as well as off-flavors can be identified, they can also
potentially be controlled.
Sensory Evaluation
The perception of peanut flavors involves the gustatory system to detect basic
tastes of sweet, salty, sour, and bitter stimuli which react with taste receptors in the
taste buds; the olfactory system to perceive volatiles which access receptors in the
roof of the nasal cavity; and the trigeminal system, which responds to stimuli of heat,
astringency, acridness, and pungency (Sanders et al., 1993). While the range of
concentrations perceived in tasting is typically less than 10 4 , volatiles can be
detected by the olfactory system in a range of concentration of 10 12 (Sanders et al.,
1993).
The first sensory method accepted for quality evaluation of peanuts was the
Critical Laboratory Evaluation of Roasted Peanuts (CLER) method (Holaday, 1971).
In the CLER method, 20 halves of peanuts were selected from a 300g sample, and
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