Thiazoles, Oxazoles, and Oxazolines Identified in the Volatile Flavor of Roasted Peanuts

Min Hsiung Lee; Chi Tang Ho; Stephen S. Chang

doi:10.1021/jf00105a066

Thiazoles, Oxazoles, and Oxazolines Identified in the Volatile Flavor of Roasted Peanuts

Min Hsiung Lee, Chi Tang Ho, Stephen S. Chang

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

23 Scopus citations

Abstract

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.

Original language	English (US)
Pages (from-to)	684-686
Number of pages	3
Journal	Journal of agricultural and food chemistry
Volume	29
Issue number	3
DOIs	https://doi.org/10.1021/jf00105a066
State	Published - May 1981

All Science Journal Classification (ASJC) codes

Chemistry(all)
Agricultural and Biological Sciences(all)

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10.1021/jf00105a066

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title = "Thiazoles, Oxazoles, and Oxazolines Identified in the Volatile Flavor of Roasted Peanuts",

abstract = "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.",

author = "Lee, {Min Hsiung} and Ho, {Chi Tang} and Chang, {Stephen S.}",

year = "1981",

month = may,

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AU - Chang, Stephen S.

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N2 - 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.

AB - 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.

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Thiazoles, Oxazoles, and Oxazolines Identified in the Volatile Flavor of Roasted Peanuts

Abstract

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