Principal volatile components of raw, roasted, and fried Argentinean peanut flavors

Volatile components of raw, roasted, and fried Runner peanut seeds from Cordoba (Argentina) were analyzed. The extraction of volatile compounds was performed according to the headspace method. They were separated and identified by GC/MS. Hexanal, 1-methylpyrrole, cyclobutanol, 4-ethy-2,5-dimethylisoxazolidine, 2, 6-dimethylpyrazine, 1-hexanol, and acetic acid were detected. Hexanal and 1-methylpyrrole showed higher concentrations followed by acetic acid. 2,6-Dimethylpyrazine was not found in raw peanuts. Cyclobutanol and 1-hexanol were detected in trace levels in roasted and fried peanuts, respectively. 2,6-Dimethylpyrazine was found in roasted and fried peanuts.