|Sanders, Timothy - Tim|
Submitted to: American Peanut Research and Education Society Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 7/11/1997
Publication Date: N/A
Citation: Interpretive Summary:
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.