Abstract
Headspace volatiles from peanuts of five consecutive maturity classes from three soil temperatures were determined to evaluate the relationship of peanut maturity and 2-methylpropanal. Cured, ground peanuts were held in closed vials for 30 min at 150 C before headspace sampling. Quantitation as percent of total volatiles and ppm in the peanuts revealed a decrease in 2-methylpropanal as peanuts matured regardless of seed size within maturity class. From peanut lots in which maturity-size relationships had been determined, headspace analysis of commercial sized lots indicated that the concentration of 2-methylpropanal was related to the maturity distribution (percent of each maturity class) within each sized lot. These data/techniques may have application in estimating lot-to-lot maturity-related peanut flavor/quality potential.
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Sanders, T.H., Greene, R.L. The relationship of peanut maturity to 2-methylpropanal in headspace volatiles. JAOCS 66, 576–580 (1989). https://doi.org/10.1007/BF02885451
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DOI: https://doi.org/10.1007/BF02885451