Abstract
The concentration of acetaldehyde, ethanol, and ethyl acetate was measured in NC 9 peanut kernels during drying. Mature (black class, hull scrape method) and immature (orange class) peanuts were dried at air temperatures of 35 and 40C. The concentration of acetaldehyde, ethanol, and ethyl acetate within the kernel increased during drying. The highest concentrations of acetaldehyde, ethanol, and ethyl acetate were observed in immature kernels dried at 40C. The rate of production of acetaldehyde and ethanol appeared to change in response to the same stimuli. The rate of production of ethyl acetate appeared to be proportional to the simultaneous concentration of ethanol. The concentration of ethanol in immature peanuts dried at 40C peaked 30 to 40 h into the drying process, then gradually decreased to near predrying levels. The ratio of acetaldehyde-to-ethanol-to-ethyl acetate during the drying process appeared to be a function of drying air temperature, peanut maturity, and peanut kernel moisture content.
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