Influence of Drying Temperature at Harvest on Major Volatiles Released During Roasting of Peanuts

Sound mature kernels of Spanish and Runner‐type peanuts harvested from two crop years were dried at four different temperatures (stack cured, 110, 135 and 160°F). Immediately after drying, the peanuts were shelled and roasted; the volatiles released during the roasting process were collected and quantified. Higher drying temperatures resulted in an increase in hydrogen sulfide, total base, dicarbonyl compounds and total carbonyls (hydrazones). Total volatile carbonyls appeared to be the best indicator of the effects o drying temperatures.