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United States Department of Agriculture

Agricultural Research Service

Title: Vanillin Content in Boiled Peanuts

Author
item Sobolev, Victor

Submitted to: American Peanut Research and Education Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: July 11, 2000
Publication Date: December 1, 2000
Citation: --

Interpretive Summary: not required

Technical Abstract: Vanillin (3-methoxy-4-hydroxybenzaldehyde) is widely used as a flavoring agent with pleasant aromatic vanilla odor and taste in confectionary, beverages, and foods as well as in perfumery. It occurs naturally in several plants mainly as a glucoside. Its content in peanuts has not been reported. A high performance liquid chromatographic method for determination of free vanillin in peanuts has been developed. Free vanillin has been found in two commercial brands of boiled peanuts at ppb levels. Both the kernels and the hulls contained vanillin. At the same time vanillin was not found in fresh peanut kernels or hulls. After hydrolysis at 70øC under acidic conditions they showed significantly high free vanillin concentration. Apparently, prolonged boiling, or acidic hydrolysis of green peanuts caused the release of free vanillin from its conjugated form. Vanillin may be considered as one of the major ingredients that determine the flavor of boiled peanuts.

Last Modified: 12/28/2014
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