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United States Department of Agriculture

Agricultural Research Service

Title: Identification of Polypeptide Precursors of Roasted Peanut Flavor

item Mcmichael, Robert - NCSU
item Sanders, Timothy

Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: July 11, 1997
Publication Date: N/A

Technical Abstract: The production of many peanut flavor compounds during roasting results from the reaction of sugars and amino acids in a Maillard-type browning reaction. The degradation of polypeptide precursors during roasting has been implicated as one source of amino acid reactants. A study was undertaken to isolate and characterize these polypeptide precursors. We have developed a model system to roast peanut protein fractions and GC/MS-based assay to measure the production of volatile flavor compounds. Volatile flavor compounds have been identified in peanut seed proteins fractionated by a variety of methods; size-exclusion, ion-exchange and affinity chromatography. This information is being used to determine if established flavor differences within peanut maturity classes or between peanut breeding lines correlates with differences in polypeptide components.

Last Modified: 4/22/2015
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