Volatile Compound Profiles of Raw and Roasted Peanut Seeds of the Runner and Virginia Market-types

The unique flavor of peanuts that develops during roasting is the primary driving force for consumption peanut products. Although rarely consumed raw, raw state contains precursors involved in transformations lead to distinct development roasted peanuts. Volatile compounds extracted from headspace above and samples runner virginia market types by solid phase microextraction were characterized using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. treatment market-type each had a significant impact on concentrations small molecular weight found. Among 361 sample components detected, 290 found be significantly different between treatments (p < 0.05). contained pyrazines, pyrroles, thiazoles, furans. Alcohols samples. Additionally, 107 differ virginia-type Virginia-type higher levels linoleic acid oxidation products, such as 2-octenal, hexanal, 1-octen-3-one. More distinctions volatile recognized than previously observed. In total, this study reported 119 have not been peanuts, including 11 furans, seven five pyridines, 12 pyrazines.