Flavor Fade in Peanuts During Short-term Storage

摘要: : Flavor characteristics of roasted peanuts over short-term storage were explored through sensory and chemical analyses. The volatiles from freshly evaluated short-time (21 d) using gas chromatography, chemosensory techniques, a panel to quantify identify pyrazines hexanal 21-d period. A significant decrease (P 0.05) was noted in the 2-methylpyrazine 2-ethylpyrazine concentrations. concentration significantly increased < peroxide values analysis agreed with these results. increase value seen at days 14 21, fresh peanuty flavor day 0 21 increases painty, cardboardy, bitter flavors 7 analysis. electronic nose successfully separated samples samples, which also but some overlap.