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The formation of nitrogen-containing beterocyclic compounds, specially pyrazines, that contribute to peanut flavor was investigated. The aroma components for peanuts or their products are well known to be generated from the precursors during processing such as roasting, which derived by thermal degradaton and interactions between initial reactants. Since peanut butters are major peanut products, the volatiles from three commercial peanut butters were isolated by selective purge-and-trap method, and then analyzed by gas chromatography and gas chromatography-mass spectrometry, respective. To find out how fat influences the flavor profile, and affect the distribution of pyrazines, low-fat type of the same puanut butters were also analyzed. A total of fourteen pyrazines were identified, of which 2,5-dimethylpyrazine was a predominant N-containing compound. From all the systems, different amounts of the same alkylpyrazines were found. It was shown that one of the low-two of those did not. The results clearly demonstrated that alkylpyrazines, specially 2,5-dimethylpyrazine, were generated as major heterocycles from all the peanut butters.
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