Abstract
The characteristics of the aqueous extracts of cashews and two varieties of peanuts in terms of their total and free amino acid profiles are described. When the aqueous extracts of these natural products are «heat-treated» in a sealed reaction vessel, selected types of volatile organic compounds are produced. The various types and yields of compounds produced are described. Additionally, theories based on (1) free and total amino acid pools, (2) Maillard chemistries, and (3) sugar degradation processes are advanced to account for their origin. On the basis of differences in the free amino acid pools of the aqueous extracts of each natural product, quantitative differences in the distribution of volatile materials can be explained
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