SRC-PEANUT-2010 · PRIMARY

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

Irene Chetschik, Michael Granvogl & Peter Schieberle · Journal of Agricultural and Food Chemistry

Lifecycleactive

Published2010-09-24

DOI10.1021/jf1026636

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-03 (check run 37117547531). Publication date confirmed to the day. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-03 · corrections 0

TOPICS

peanutroastingodour activity valuearoma recombination

CLAIMS USING THIS SOURCE1

CLM-PEANUT-001

Key odorants of roasted peanuts ↗

In pan-roasted peanut meal, methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, 2-methylbutanal, 3-methylbutanal and the popcorn-like 2-acetyl-1-pyrroline had the highest odour activity values, and aroma recombination confirmed the importance of methanethiol and lipid degradation products in the characteristic roasted peanut aroma.

Raw peanuts and freshly pan-roasted peanut meal, not peanut butter itself, whose roasted peanut smell it explains only in part.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:roasted-peanut-odorants-2010 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 389.