Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations.
A simple, modified version of the selective purge and trap method was applied for a quantitative analysis of the trace amount of pyrazines present in both regular- and low-fat commercial peanut butter preparations. A total of 33 volatile compounds were identified, the three most abundant individual pyrazines being 2,5 (or 2,6)-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and pyrazine which comprised 55-79% of the total pyrazine concentration. Minor or trace quantities of thiazoles, oxazoles, pyrroles, and pyridine were also identified in the sample.
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Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers University, New Brunswick 08903, USA.
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D010367:Arachis / Q000737:chemistry*; D002849:Chromatography, Gas / Q000295:instrumentation / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D011719:Pyrazines / Q000032:analysis* / Q000737:chemistry*; D014835:Volatilization
D011719:Pyrazines