Isolation and Identification of Volatile Components from High‐Temperature‐Cured Off‐Flavor Peanuts

SUMMARY This paper describes isolation, separation, and partial identification of 21 volatile components from high‐temperature‐cured off‐flavor peanuts. Isolation was accomplished by vacuum distillation. Separation was achieved by gas chromatography, using diisodecylphthlate and polyethylene glycol 600. Identification was based upon relative retention volumes on the two columns used and functional group analysis. Eleven of the 21 compounds were identified: formaldehyde, acetaldehyde, ethanol, acetone isobutyraldehyde, ethyl acetate, butyraldehyde, isovaleraldehyde, 2‐methyl valeraldehyde, methyl butyl ketone and hexaldehyde. Three others were partially identified.