Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations

Kwangjee Loot, Chi Tang Ho

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

A simple, modified version of the selective purge and trap method was applied for a quantitative analysis of the trace amount of pyrazines present in both regular- and low-fat commercial peanut butter preparations. A total of 33 volatile compounds were identified, the three most abundant individual pyrazines being 2,5 (or 2,6)-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and pyrazine which comprised 55–79% of the total pyrazine concentration. Minor or trace quantities of thiazoles, oxazoles, pyrroles, and pyridine were also identified in the samples.

Original languageEnglish (US)
Pages (from-to)171-173
Number of pages3
JournalBioscience, Biotechnology and Biochemistry
Volume61
Issue number1
DOIs
StatePublished - Jan 1997

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

Keywords

  • Alkylpyrazines
  • Low-fat
  • Peanut butter
  • Quantification
  • Regular-fat

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