A Method for the Rapid Analysis of Headspace Volatiles of Raw and Roasted Peanuts

Abstract

ABSTRACT 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.