Abstract
ABSTRACT The role of enzymes in the production of flavor volatiles from rawpeanuts was investigated through the use of enzyme‐ and substrateenriched peanut homogenates. Enzymatic control of the production of the flavor volatiles was shown by the generation of the volatiles upon addition of peanut acetone powders to an enzyme‐inactivated sample. Lipoxygenase was shown to be primarily responsible for production of the flavor volatiles in model systems of purified peanut lipoxygenase and linoleic acid which produced gas chromatographic profiles almost identical to those of peanut homogenates. Typical lipoxygenase intermediates were. demonstrated in extracted lipid material from raw peanut homogenates by UV absorption peaks at 234 nm and 275 nm, whereas heat‐inactivated samples showed only trace absorption peaks. The optimum pH for production of the flavor volatiles was between 6.5 and 7.0. Pentane production was inhibited by, propyl gallate, hydroquinone and ascorbic acid. Exogenous aliphatic alcohols added to peanut homogenates before blending were converted to their corresponding aldehydes, indicating that an alcohol‐to‐aldehyde conversion reaction exists in peanuts.
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Claims 9
Claim · model-written summary
Adding peanut acetone powder generated volatiles in enzyme-inactivated homogenate.
- Taxon
- peanut
Arachis hypogaeae0 - Treatment
- addition of peanut acetone powderse0
- Outcome
- generation of the volatilese0
- Comparator
- enzyme‐inactivated samplee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“generation of the volatiles upon addition of peanut acetone powders to an enzyme‐inactivated sample”
Claim · model-written summary
Purified peanut lipoxygenase with linoleic acid produced chromatographic profiles almost identical to homogenates.
- Taxon
- peanutArachis hypogaeae0
- Gene
- Lipoxygenasee0
- Compound
- linoleic acide0
- Outcome
- gas chromatographic profiles almost identical to those of peanut homogenatese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lipoxygenase was shown to be primarily responsible for production of the flavor volatiles in model systems of purified peanut lipoxygenase and linoleic acid which produced gas chromatographic profiles almost identical to those of peanut homogenates”
Claim · model-written summary
Raw peanut homogenates showed UV peaks at 234 nm and 275 nm indicative of lipoxygenase intermediates.
- Taxon
- peanutArachis hypogaeae0
- Gene
- lipoxygenasee0
- Outcome
- UV absorption peakse0
- Value
- 234 nm and 275 nme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Typical lipoxygenase intermediates were. demonstrated in extracted lipid material from raw peanut homogenates by UV absorption peaks at 234 nm and 275 nm”
Claim · model-written summary
Heat-inactivated samples showed only trace UV absorption peaks.
- Taxon
- PEANUTArachis hypogaeat0
- Treatment
- heat‐inactivatede0
- Outcome
- trace absorption peakse0
- Direction
- tracee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“whereas heat‐inactivated samples showed only trace absorption peaks”
t0“PEANUT”
Claim · model-written summary
Flavor volatile production was optimal at pH 6.5 to 7.0.
- Taxon
- PEANUTArachis hypogaeat0
- Outcome
- production of the flavor volatilese0
- Value
- between 6.5 and 7.0e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The optimum pH for production of the flavor volatiles was between 6.5 and 7.0”
t0“PEANUT”
Claim · model-written summary
Propyl gallate inhibited pentane production.
- Taxon
- PEANUTArachis hypogaeat0
- Treatment
- propyl gallatee0
- Outcome
- Pentane productione0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pentane production was inhibited by, propyl gallate, hydroquinone and ascorbic acid”
t0“PEANUT”
Claim · model-written summary
Hydroquinone inhibited pentane production.
- Taxon
- PEANUTArachis hypogaeat0
- Treatment
- hydroquinonee0
- Outcome
- Pentane productione0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pentane production was inhibited by, propyl gallate, hydroquinone and ascorbic acid”
t0“PEANUT”
Claim · model-written summary
Ascorbic acid inhibited pentane production.
- Taxon
- PEANUTArachis hypogaeat0
- Treatment
- ascorbic acide0
- Outcome
- Pentane productione0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Pentane production was inhibited by, propyl gallate, hydroquinone and ascorbic acid”
t0“PEANUT”
Claim · model-written summary
Added aliphatic alcohols were converted to aldehydes in peanut homogenates.
- Taxon
- peanutArachis hypogaeae0
- Treatment
- Exogenous aliphatic alcohols added to peanut homogenates before blendinge0
- Outcome
- converted to their corresponding aldehydese0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Exogenous aliphatic alcohols added to peanut homogenates before blending were converted to their corresponding aldehydes”
The same questions in other papers
heat · nutrient: content · Arachis hypogaea (peanut)Results agree
1 paper in the same direction as this paper
- negative
botanical · quality: phytochemicals · Arachis hypogaea (peanut)Results agree
3 papers in the same direction as this paper
- positive
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.