APPLICATION AND CHARACTERISTICS OF POLYMER ADSORPTION METHOD USED TO ANALYZE FLAVOR VOLATILES FROM PEANUTS
APPLICATION AND CHARACTERISTICS OF POLYMER ADSORPTION METHOD USED TO ANALYZE FLAVOR VOLATILES FROM PEANUTS
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DOI：
10.1021/jf60230a026
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发表时间：
1980-01-01
影响因子：
6.1
通讯作者：
DAUN, H
中科院分区：
文献类型：
--
作者：
BUCKHOLZ, LL;WITHYCOMBE, DA;DAUN, H
采用Tenax GC吸附聚合物对烤花生顶空挥发物进行了收集、表征和定量。试验采用2种花生品种和3种焙烧条件。收集时间为4小时，将400g花生放入夹套玻璃柱中，保持在50度。C.挥发物被N2扫进1/8 in。o.d[外径]用Tenax GC聚合物填充的玻璃捕集器。然后将该陷阱直接插入装有火焰电离检测器的气相色谱仪（GC）的改良进样口。峰由计算积分器定量，使用内标。变异系数平均为3.5%，重复性好。方差分析证实了不同焙烧条件下的差异。建立了收集和转移烤花生香气/风味挥发物的条件，其比例接近于自然发生的比例。
A method was employed for the collection, characterization and quantitation of headspace volatiles from roasted peanuts, using Tenax GC adsorption polymer. Two types of peanuts and 3 roasting conditions were used in the experiment. Collection time was 4 h, using 400 g of peanuts in a jacketed glass column held at 50.degree. C. Volatiles were swept by N2 into a 1/8 in. o.d. [outer diameter] glass trap packed with Tenax GC polymer. The trap was then inserted directly into the modified injection port of a gas chromatograph (GC) equipped with a flame ionization detector. Peaks were quantitated by a computing integrator, using an internal standard. Statistical analysis showed good reproducibility among runs as evidenced by the coefficient of variability which averaged 3.5%. Analysis of variance confirmed differences among roasting conditions. Conditions were established for the collection and transfer to a GC of aroma/flavor volatiles of roasted peanuts in proportions closely approaching their natural occurrence.