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International Journal of Food Properties Volume 19, 2016 - Issue 3
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Original Articles

Analysis of Peanut Using Near-Infrared Spectroscopy and Gas Chromatography–Mass Spectrometry: Correlation of Chemical Components and Volatile Compounds

Mao LinCollege of Food Science, Southwest University, Chongqing, China;Gui Zhou Institute of Integrated Agricultural Development, Guiyang, China;Gui Zhou Institute of Crops Germplasm Resources, Guiyang, ChinaView further author information
,
Mingxiu LongCollege of Food Science, Southwest University, Chongqing, China;Gui Zhou Institute of Integrated Agricultural Development, Guiyang, ChinaView further author information
,
Guolin LiGui Zhou Institute of Integrated Agricultural Development, Guiyang, ChinaView further author information
,
Xi ChenGui Zhou Institute of Integrated Agricultural Development, Guiyang, ChinaView further author information
,
Jiong ZhengCollege of Food Science, Southwest University, Chongqing, ChinaView further author information
,
Chao LiGuizhou Academy of Agricultural Science, Guiyang, ChinaView further author information
&
Jianquan KanCollege of Food Science, Southwest University, Chongqing, ChinaCorrespondence[email protected]
View further author information
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Pages 508-520 | Received 03 Sep 2014, Accepted 04 Feb 2015, Published online: 02 Dec 2015

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Xian-Yi Zhang, Wei Hu, Jing Teng, Huan-Huan Peng, Jian-Hong Gan, Xi-Chang Wang, Su-Qin Sun, Chang-Hua Xu & Yuan Liu. (2017) Rapid recognition of marine fish surimi by one-step discriminant analysis based on near-infrared diffuse reflectance spectroscopy. International Journal of Food Properties 20:12, pages 2932-2943.
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Zhen Ma, Joyce I. Boye, Sorayya Azarnia & Benjamin K. Simpson. (2016) Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments. International Journal of Food Properties 19:10, pages 2251-2271.
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Articles from other publishers (8)

Tulin Eker, Merve Darıcı & Turgut Cabaroglu. (2022) The impact of seed size on volatile composition in roasted peanuts extracted by the Purge and Trap method. Journal of Food Measurement and Characterization 17:1, pages 211-223.
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Tapiwa Reward Sithole, Yu-Xiang Ma, Zhao Qin, Hua-Min Liu & Xue-De Wang. (2022) Influence of Peanut Varieties on the Sensory Quality of Peanut Butter. Foods 11:21, pages 3499.
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Hui Jiang, Liangyuan Liu & Quansheng Chen. (2022) Rapid determination of acidity index of peanuts by near-infrared spectroscopy technology: Comparing the performance of different near-infrared spectral models. Infrared Physics & Technology 125, pages 104308.
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Rajib Bandyoypadhyay, Pulok Kumar Mukherjee, Dilip Sing, Subhadip Banerjee, Sudarshana Ghosh Dastidar & Kalyan Majumdar. 2022. Evidence-Based Validation of Herbal Medicine. Evidence-Based Validation of Herbal Medicine 703 721 .
Daniel J O’Connor, Roger Meder, Angelo Furtado, Robert J Henry, Graeme C Wright & Rao CN Rachaputi. (2021) Single kernel sorting of high and normal oleic acid peanuts using near infrared spectroscopy. Journal of Near Infrared Spectroscopy 29:6, pages 366-370.
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Ambrogina Albergamo, Andrea Salvo, Sonia Carabetta, Sara Arrigo, Rosa Di Sanzo, Rosaria Costa, Giacomo Dugo & Mariateresa Russo. (2020) Development of an antioxidant formula based on peanut by‐products and effects on sensory properties and aroma stability of fortified peanut snacks during storage. Journal of the Science of Food and Agriculture 101:2, pages 638-647.
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Guolin Li, Xiuyan Zheng, Daomei Huang, Xi Chen, Fanbo Meng & Mao Lin. (2019) Effect of 60 Co γ-Irradiation on Physicochemical Properties of Adlay During Storage Period . International Journal of Food Engineering 15:8.
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María Paula Martín, Antonella Luciana Grosso, Valeria Nepote & Nelson Rubén Grosso. (2018) Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage. Journal of Food Science 83:9, pages 2362-2368.
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