Changes in free amino acids and sugars during oil roasting of peanuts at a temperature of 147C (9–14 min) were investigated. While a majority of the free amino acids decreased as a result of the roasting treatment, glutamic acid and peptide-cysteine showed the largest percent decreases (59.5% and 83.5% respectively). Alanine, isoleucine, phenylalanine, unknown (4)-tyrosine showed only small changes. Typical flavor precursors (the sum of aspartic acid, glutamic acid, peptide, phenylalanine, and histidine) decreased about 57% during roasting while atypical flavor precursors (the sum of threonine, tyrosine, lysine, and arginine) dercreased slightly. The sugar data were variable, but on the average significantly decreased 8%.
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Oupadissakoon et al. (1984) studied this question.
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