ISBN 978-3-8439-4372-7

978-3-8439-4372-7, Reihe Lebensmittelchemie

Johanna Sprenger
Changes in the key aroma compounds of high oleic acid and low oleic acid peanuts during storage

211 Seiten, Dissertation Technische Universität München (2020), Softcover, A5

Zusammenfassung / Abstract

Differences in the key aroma compounds of freshly roasted peanuts either containing a low (LOA) or a high content of oleic acid (HOA) were characterized by the Sensomics approach. Roasty, popcorn-like smelling odorants were higher in HOA-peanuts, while LOA-peanuts showed higher odor activities in, e.g., hexanal or methoxypyrazines. Although most of the roasty odorants decreased in both peanuts during storage trials, the overall odor profile of the HOA-samples were still more acceptable, because in particular lipid degradation products such as hexanal were significantly increased in the LOA-peanuts.