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Title: IDENTIFICATION OF POLYPEPTIDE PRECURSORS OF ROASTED PEANUT FLAVOR
Authors
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.
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Last Modified: 05/18/2013
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