Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

Irene Chetschik; Michael Granvogl; Peter Schieberle

doi:10.1021/jf1026636

journal article Sep 24, 2010

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

Irene Chetschik Michael Granvogl Peter Schieberle

Journal of Agricultural and Food Chemistry Vol. 58 No. 20 pp. 11018-11026 · American Chemical Society (ACS)

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Details

Published: Sep 24, 2010
Vol/Issue: 58(20)
Pages: 11018-11026

Authors

I

Irene Chetschik

Deutsche Forschungsanstalt für Lebensmittelchemie, Lise-Meitner-Strasse 34, D-85354 Freising, Germany

M

Michael Granvogl

Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universitaet Muenchen, Lise-Meitner-Strasse 34, D-85354 Freising, Germany

P

Peter Schieberle

Deutsche Forschungsanstalt für Lebensmittelchemie, Lise-Meitner-Strasse 34, D-85354 Freising, Germany; Department für Chemie, Lehrstuhl für Lebensmittelchemie, Technische Universitaet Muenchen, Lise-Meitner-Strasse 34, D-85354 Freising, Germany

Cite This Article

Irene Chetschik, Michael Granvogl, Peter Schieberle (2010). Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products. Journal of Agricultural and Food Chemistry, 58(20), 11018-11026. https://doi.org/10.1021/jf1026636

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

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