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

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"petroleum'" as terminology for off-flavors. A lexicon was later developed to address deficiencies in earlier attempts such as lack of differentiation in oxidized off-flavors and lack of sweet/caramel descriptors (Johnsen et al., 1988). The lexicon of peanut flavor descriptors that was developed by Johnsen et al. (1988) can be found in Table 2. A ten point scale was established to rate intensity of flavor, using flavor intensities of commercially available products. For example, on a scale of 0-10, the sodium carbonate in saltine crackers was rated an intensity of 2, the apple flavor in Motts apple juice was an intensity of 4, orange in Minute Maid orange juice was an intensity of 6, grape in Welch's grape juice was an intensity of 8, and cinnamon in Big Red gum was an intensity of 10 (Johnsen et al., 1988). The terminology has been modified and improved over the years, including the addition of a "fruity" descriptor associated with high temperature curing (Sanders et al., 1989). Table 2: Lexicon of Peanut Flavor Descriptors (Johnsen et al., 1988). Aromatics Roasted Peanutty Raw Bean / Peanutty Dark Roasted Peanut Sweet Aromatic The aromatic associated with medium-roast peanuts (about 3-4 on USDA color chips) and having fragrant character such as methyl pyrazine The aromatic associated with light-roast peanuts (about 1-2 on USDA color chips) and having legumelike character (specify bean or pea if possible) The aromatic associated with dark roasted peanuts (4+ on USDA color chips) and having very browned or toasted character The aromatics associated with sweet material such as caramel, vanilla, molasses, fruit (specify type) 72
Woody/Hulls/Skins Cardboard Table 2 (continued) The aromatics associated with base peanut character (absence of fragrant top notes) and related to dry wood, peanut hulls, and skins The aromatic associated with somewhat oxidized fats and oils and reminiscent of cardboard Painty The aromatic associated with linseed oil, or oil based paint Burnt Green The aromatic associated with very dark roast, burnt starches, and carbohydrates (burnt toast or espresso coffee) The aromatic associated with uncooked vegetables/grass twigs, cis-3-hexanal Earthy The aromatic associated with wet dirt and mulch Grainy Fishy The aromatic associated with raw grain (bran, starch, corn, sorghum) The aromatic associated with trimethylamine, cod liver oil, or old fish Chemical/Plastic The aromatic associated with plastic and burnt plastics Skunky/Mercaptan The aromatic associated with sulfur compounds, such as mercaptan, which exhibit skunk-like character Tastes Sweet The taste on the tongue associated with sugars Chemical Feeling Factors Sour The taste on the tongue associated with acids Salty The taste on the tongue associated with sodium ions Bitter Astringent Metallic The taste on the tongue associated with bitter agents such as caffeine or quinine The chemical feeling factor on the tongue, described as puckering/dry and associated with tannins or alum The chemical feeling factor on the tongue described as flat, metallic and associated with iron and copper 73
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Abstract SCHIRACK, ANDRIANA VAIS. T
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THE EFFEGT OF MICROWAVE BLANCHING O
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BIOGRAPHY Andriana Schirack is orig
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TABLE OF CONTENTS v Page List of Ta
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Materials and Methods..............
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Table 3 High Impact Aroma-Active Co
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CHAPTER 1: INTRODUCTION 1
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The processing parameters used duri
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educed from 35-40% moisture to 8-10
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REFERENCES Adelsberg GD, Sanders TH
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Interdependency and underlying dime
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Composition of Peanuts The structur
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and Burma. The peanut prices in the
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(w.b.) within 3 days, large quality
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cdry = Specific heat of dry seeds (
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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 and 68: Brown et al. (1977) found that the
Page 69 and 70: exhibited the fruity fermented off-
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: each half was allocated into one of
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
Page 121 and 122: TABLES AND FIGURES Table 1: Process
Page 123 and 124: Energy absorbed (kJ) 3000 2500 2000
Page 125 and 126: Temperature of peanuts (°C) 160 14
Page 127 and 128: Percent blanchability 100 90 80 70
Page 129 and 130: Maximum internal temperature (°C)
Page 131 and 132: ABSTRACT Microwave blanching of pea
Page 133 and 134: Several methods are used for blanch
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Peanuts MATERIALS AND METHODS Mediu
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Canada) on a laptop computer (Dell
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Sensory Analysis RESULTS AND DISCUS
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significantly lower final moisture
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ACKNOWLEDGMENTS Funded in part by t
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Foods and Beverages, Vol. 29, (G. C
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TABLE LEGENDS Table 1. Microwave ap
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TABLE 2. LEXICON OF PEANUT FLAVOR D
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Sweet Aromatic TABLE 4. CORRELATION
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CHAPTER 5: CHARACTERIZATION OF AROM
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Introduction The most common use of
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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
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characterized by the attributes of
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(E,E)-2,4-decadienal (fried/oxidize
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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
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References (ASTM) American Society
Page 181 and 182:
Megahed MG. 2001. Microwave roastin
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Vercellotti JR, Mills OE, Bett KL,
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Table 2- Model system concentration
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28 4-acetoxy-2,5-dimethyl- 3(2H)-fu
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Table 5 - Quantification, sensory o
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Conclusions This research investiga
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microwave technology may provide ma
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protect against colon, prostate, an
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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
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NB fruity/floral 1670 3.0 NB rosy 1
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