SUMMARY: The volatile components associated with the aroma and flavor of raw peanuts have been studied. These components were isolated using lowtemperature vacuum distillation and cryogenic trapping. Ten components were identified from the liquid N 2 trap using the combined technique of gas‐liquid chromatography and mass spectrometry. The “backbone” compound of the raw peanut aroma appears to be hexanal, with other components adding the proper character.
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Pattee et al. (1969) studied this question.
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