VOLATILE COMPONENTS OF RAW PEANUTS - ANALYSIS BY GAS-LIQUID CHROMATOGRAPHY AND MASS SPECTROMETRY

被引：28

作者：

PATTEE, HE

SINGLETON, JA

COBB, WY

机构：

[1] North Carolina Agricultural Experiment Station, Raleigh, North Carolina

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb12106.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY: The volatile components associated with the aroma and flavor of raw peanuts have been studied. These components were isolated using lowtemperature vacuum distillation and cryogenic trapping. Ten components were identified from the liquid N2 trap using the combined technique of gas‐liquid chromatography and mass spectrometry. The “backbone” compound of the raw peanut aroma appears to be hexanal, with other components adding the proper character. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：625 / +

页数：1

共 9 条

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