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Original Articles

Key Aroma Compounds in Roasted In-shell Peanuts

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Pages 1467-1473 | Received 12 Feb 2013, Accepted 28 Mar 2013, Published online: 22 May 2014

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Winny Routray & Kalpana Rayaguru. (2018) 2-Acetyl-1-pyrroline: A key aroma component of aromatic rice and other food products. Food Reviews International 34:6, pages 539-565.
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Articles from other publishers (20)

Liangchen Zhang, Puxiang Shi, Jian Sun, Mengxi Xie, Haixin Wang, Taiyuan Shi & Miao Yu. (2023) Analysis of roasted peanuts based on GC – MS combined with GC – IMS . Food Science & Nutrition.
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Junmin Ji, Yan Zhang, Dan Wang, Yan Wang & Jie Hou. (2023) Impact of seed-roasting treatment on polycyclic aromatic hydrocarbons, 3-MCPD esters, heterocyclic amines and volatile components formation in sunflower oil. LWT 185, pages 115121.
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Qiang Liang, Wei Xiong, Qi Zhou, Cheng Cui, Xia Xu, Ling Zhao, Pu Xuan & Yingzheng Yao. (2023) Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?. Food Chemistry 412, pages 135594.
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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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Wen‐ting Yin, Washington Maradza, Yi‐fan Xu, Xue‐ting Ma, Rui Shi, Ren‐yong Zhao & Xue‐de Wang. (2022) Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils. International Journal of Food Science & Technology 57:5, pages 2968-2979.
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Yun-Jiao Ma, Xiao-Yuan Wang, Bei-Wei Zhu, Ming Du, Liang Dong, Xiu-Ping Dong & Xian-Bing Xu. (2022) Model studies on the formation of 2-vinylpyrazine and 2-vinyl-6-methylpyrazine in Maillard-type reactions. Food Chemistry 374, pages 131652.
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Wen‐ting Yin, Rui Shi, Shi‐jia Li, Xue‐ting Ma, Xue‐de Wang & An‐na Wang. (2022) Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting. Journal of Food Science 87:2, pages 699-713.
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Weisong Yu, Yizhi Zhang, Yingnan Lin, Xueli Pang, Liqiang Zhao & Jihong Wu. (2021) Differential sensitivity to thermal processing of two muskmelon cultivars with contrasting differences in aroma profile. LWT 138, pages 110769.
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Laura Brehm, Oliver Frank, Josef Ranner & Thomas Hofmann. (2020) Quantitative Determination of Thiamine-Derived Taste Enhancers in Aqueous Model Systems, Natural Deep Eutectic Solvents, and Thermally Processed Foods. Journal of Agricultural and Food Chemistry 68:22, pages 6181-6189.
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Myriam Rojas S, Farid Chejne, Héctor Ciro & Jorge Montoya. (2020) Roasting impact on the chemical and physical structure of Criollo cocoa variety ( Theobroma cacao L ) . Journal of Food Process Engineering 43:6.
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Deepak Kumar Verma & Prem Prakash Srivastav. (2020) A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review. Food Research International 130, pages 108924.
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Javier García-Lomillo & Maria L. González-SanJosé. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 353 362 .
Xuan Wei, Dody D. Handoko, Leela Pather, Lisa Methven & J. Stephen Elmore. (2017) Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chemistry 232, pages 531-544.
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Grażyna Budryn, Donata Zaczyńska & Joanna Oracz. (2016) Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products. LWT 73, pages 197-204.
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Toshihiko Ito, Mahito Konno, Yoichiro Shimura, Seiei Watanabe, Hitoshi Takahashi & Katsumi Hashizume. (2016) Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing . Journal of Agricultural and Food Chemistry 64:22, pages 4599-4605.
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Jack P. Davis & Lisa L. Dean. 2016. Peanuts. Peanuts 289 345 .
Sebastian Schoenauer, Johannes Polster & Peter Schieberle. 2015. Importance of Chirality to Flavor Compounds. Importance of Chirality to Flavor Compounds 135 146 .
Robin Joshi & Ashu Gulati. (2015) Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea. Food Chemistry 167, pages 290-298.
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J.S. Elmore. 2015. Flavour Development, Analysis and Perception in Food and Beverages. Flavour Development, Analysis and Perception in Food and Beverages 31 46 .

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