Abstract
A colorimetric microtiter plate assay amplified by aldehyde dehydrogenase, in the presence of alcohol dehydrogenase, nicotinamide adenine dinucleotide, diaphorase, and p-iodonitrotetrazolium violet was developed for detection of protein-bound apparent ethanol (i.e., ethanol and other primary alcohols) in peanuts of differing maturity and curing (stackpole) stages. Data showed that at each curing stage mature peanuts had a lower level of protein-bound ethanol than immature peanuts and that at each maturity stage the level of protein-bound ethanol decreased during curing. This change in the level of protein-bound ethanol suggests that peanut maturity and curing have an effect on the binding of ethanol to peanut proteins. The implication of this is that the extent of flavor binding might contribute to the consequent difference in flavors between mature/cured and immature/cured peanuts.
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