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 language | English (US) |
|---|---|
| Pages (from-to) | 171-173 |
| Number of pages | 3 |
| Journal | Bioscience, Biotechnology and Biochemistry |
| Volume | 61 |
| Issue number | 1 |
| DOIs | |
| State | Published - 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