Separating and isolating Aroma and Flavor Constituents of Roasted Peanuts

SUMMARY A technique was developed for the extraction of quantities of peanuts and for the separation of those extracts into fractions of different chemical categories, each of which had a distinct aroma. Twelve acids were identified; the presence of hexanal, 2,4‐decadienal and β‐sitosterol was confirmed; and evidence was gathered that indicates the presence of aliphatic lactones. In addition, 2‐oxooctanal and a dihydroxynaphthaleneacetic acid were also found to be present. Gas chromatographic examination of the acid fractions from three varieties of peanuts showed some qualitative and quantitative differences.