Volatile flavor compounds were isolated from 70 kg of roasted peanuts by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromatographic fractionation, and the pure fractions obtained were identified by infrared and mass spectrometry. Eight thiazoles, seven oxazoles, and three oxazolines were identified. All of them, except 4-methylthiazole, were new to the roasted peanut flavor.
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)