The Experts below are selected from a list of 300 Experts worldwide ranked by ideXlab platform
Peter Schieberle - One of the best experts on this subject based on the ideXlab platform.
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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, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC−olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut Meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut Meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut Meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall...
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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, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC-olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut Meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut Meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut Meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall aroma, the concentrations of eight pyrazines, previously not detected by GC-O among the odor-active volatiles, were additionally quantitated in the pan-roasted Peanut Meal. A sensory experiment in which the eight pyrazines were added to the recombinate clearly revealed that these volatiles did not show an impact on the overall aroma. Finally, selected odorants were quantitated in commercial Peanut products to confirm their important role in Peanut aroma.
Irene Chetschik - One of the best experts on this subject based on the ideXlab platform.
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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, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC−olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut Meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut Meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut Meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall...
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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, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC-olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut Meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut Meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut Meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall aroma, the concentrations of eight pyrazines, previously not detected by GC-O among the odor-active volatiles, were additionally quantitated in the pan-roasted Peanut Meal. A sensory experiment in which the eight pyrazines were added to the recombinate clearly revealed that these volatiles did not show an impact on the overall aroma. Finally, selected odorants were quantitated in commercial Peanut products to confirm their important role in Peanut aroma.
Michael Granvogl - One of the best experts on this subject based on the ideXlab platform.
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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, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC−olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut Meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut Meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut Meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall...
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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, 2010Co-Authors: Irene Chetschik, Michael Granvogl, Peter SchieberleAbstract:By means of stable isotope dilution assays (SIDA), 26 odor-active compounds, previously characterized by GC-olfactometry (GC-O), were quantitated in raw Peanuts, and the concentrations of 38 odorants were determined in pan-roasted Peanut Meal. On the basis of the quantitative data and odor thresholds determined in vegetable oil, the odor activity values (OAVs) of the most important aroma compounds in raw as well as in pan-roasted Peanut Meal were calculated. 3-Isopropyl-2-methoxypyrazine, acetic acid, and 3-(methylthio)propanal showed the highest OAVs in raw Peanuts, whereas methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, and 2- and 3-methylbutanal as well as the intensely popcorn-like smelling 2-acetyl-1-pyrroline revealed the highest OAV in the pan-roasted Peanut Meal. Aroma recombination studies confirmed the importance, in particular, of methanethiol and of lipid degradation products in the characteristic aroma of the freshly roasted Peanut material. To evaluate additive effects on the overall aroma, the concentrations of eight pyrazines, previously not detected by GC-O among the odor-active volatiles, were additionally quantitated in the pan-roasted Peanut Meal. A sensory experiment in which the eight pyrazines were added to the recombinate clearly revealed that these volatiles did not show an impact on the overall aroma. Finally, selected odorants were quantitated in commercial Peanut products to confirm their important role in Peanut aroma.
Jianzhang Li - One of the best experts on this subject based on the ideXlab platform.
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investigating the use of Peanut Meal a potential new resource for wood adhesives
RSC Advances, 2015Co-Authors: Jingjing Li, Xiaona Li, Jianzhang LiAbstract:This study was conducted to evaluate the potential of Peanut Meal (PM) to produce plywood adhesives via sodium dodecyl sulfate (SDS) and ethylene glycol diglycidyl ether (EGDE) modification. Five-ply plywood specimens were fabricated to measure water resistance. The physical properties, cross section, thermal behavior, and functional groups of the resultant adhesives were characterized in detail. The results showed using SDS and EGDE in the adhesive formulation greatly improved the water resistance of the resultant adhesive by 90% and met the interior use plywood requirements. This improvement was attributed to three reasons: (1) SDS broke the structure of the PM protein and exposed inner active groups, which reacted with EGDE and formed a dense network to improve the water resistance of the resultant adhesive; (2) EGDE decreased the adhesive viscosity and led to the adhesive easily penetrating into wood and forming more interlocks; (3) the adhesive with SDS and EGDE created a smooth surface of the cured adhesive to prevent moisture intrusion. Additionally, compared with the Peanut Meal-based control adhesives, the viscosity of the cured adhesive was reduced by 95.8% to 24140 mPa s, which further demonstrated that Peanut Meal has favorable potential as an alternative adhesive material for plywood.
Yan Du - One of the best experts on this subject based on the ideXlab platform.
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Peanut Meal based wood adhesives enhanced by urea and epichlorohydrin
Royal Society Open Science, 2019Co-Authors: Chen Chen, Fusheng Chen, Yan DuAbstract:Peanut Meal (PM) has recently emerged as a potential protein source for wood adhesives, owing to superior features such as high availability, renewability and eco-friendliness. However, the poor pr...