Isolation and Identification of Volatile Compounds from Roasted Peanuts

Volatile flavor compounds were isolated from 70 kg of freshly roasted Florida Runner peanuts by a specially designed apparatus. The isolated volatile flavor compounds were subjected to extensive gas chromatographic fractionation and the pure fractions obtained were identified by infrared and mass spectrometry. A total of 131 compounds was identified. The following compounds are reported for the first time as flavor components of roasted peanuts: five lactones, incluing γ‐crotolactone, 3‐methyl‐γ‐crotolactone and 5‐hydroxy‐4‐nonenoic acid, lactone; four pyrazines, three pyrroles; three pyridines, 13 sulfides, including three monosulfides, six disulfides and four trisulfides; seven thiazoles, two thiophenes, five furanoids, including 2‐methyL3(2H)furanone; five oxazoles, three oxazolines, including 2‐methyl‐3‐oxazoline; 12 hydrocarbons, one alcohol, one ketone, two acids, two esters, 2‐acetoxy‐2‐butene, and maltol.