A METHOD FOR THE RAPID ANALYSIS OF HEADSPACE VOLATILES OF RAW AND ROASTED PEANUTS

被引：38

作者：

YOUNG, CT

HOVIS, AR

机构：

[1] The Dept of Food Science, N C. State Univ, Raleigh, North Carolina

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06078.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A rapid headspace analysis method for evaluating the flavor quality of peanuts using gas chromatography has been developed and tested. Samples are ground, heated in glass vials for 30 min at 150°C, and the headspace injected using a gas tight syringe. After initial startup, one can screen samples for flavor defects at the rate of four per hour. Of the peaks produced from peanut headspace analysis, most have been identified by gas chromatography/mass spectrometry and eight have been related to specific flavor characteristics. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：279 / 280

页数：2

共 27 条

[1]

Ahmed E. M., 1982, PEANUT SCI TECHNOLOG, P655

[2]

BILLS DD, 1969, MANUFACTURING CO SEP, P39

[3] APPLICATION AND CHARACTERISTICS OF POLYMER ADSORPTION METHOD USED TO ANALYZE FLAVOR VOLATILES FROM PEANUTS [J].