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

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

Research output: Contribution to journalArticlepeer-review

21 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 languageEnglish (US)
Pages (from-to)684-686
Number of pages3
JournalJournal of agricultural and food chemistry
Volume29
Issue number3
DOIs
StatePublished - May 1981

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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