|Sanders, Timothy - Tim|
Submitted to: Peanut Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/27/2003
Publication Date: 12/31/2003
Citation: Young, C.T., Pattee, H., Schadel, W.E., Sanders, T.H. 2003. Histochemical localization of amino acids and sugars in peanut cotyledons for light microscopy. Peanut Science. 30:104-107. Interpretive Summary: Peanut flavor is the most important characteristic of roasted peanuts and the way in which flavor develops is not well understood. This study identified the location of some of the precursors of roasted flavor. The location of precursors in various cell organelles helps us understand more about the interactions that must take place to form roasted peanut flavor. This study adds valuable information on the components and mechanisms needed in the important process of roasted peanut flavor development.
Technical Abstract: Light microscopy staining methods for amino acids and sugars were adapted for glutaraldehyde vapor-fixed, freeze dried, plastic embedded tissue of peanut cotyledons (Arachis hypogaea L.). These methods revealed the locale of amino acids and sugars, which are regarded as precursors of roasted peanut flavor compounds. Amino acids were localized in the protein bodies and cytoplasmic network by Coomassie Brilliant Blue G-250, Orange G and diacetylbenzene. Sugars were localized in the protein bodies and cytoplasmic network by Alcian Blue - PAS procedure and an adaptation of the Okamoto method for sugars. Localization of the amino acids and sugars provide further evidence to the importance of the protein bodies in the cotyledon in the production of roasted peanut flavor.