Peanut roasting reactions

Pyrazines are mainly used in roasted, peanut and chocolate flavours. Alkyl pyrazines can be obtained by the reaction in an autoclave at high temperature (120-160 °C) of reducing sugars like rhamnose and ammonia. 

Most of the flavor compounds in fats and oils are produced by the reaction of oxygen with unsaturated fatty acids in triacylglycerols or polar lipids. On the other hand, some flavor compounds such as those present in cocoa butter, roasted sesame oil, or roasted peanut oil are generated by the interaction of reducing sugars with amino compounds during thermal processing. 

Reports in the literature today concern allergens present in raw peanuts. However, people who show positive reactions to peanut allergens are generally allergic to roasted peanut products. 

By Spies ( ) classification, PN-IA is heat-stable whereas PN-IB is heat-sensitive and would be destroyed in the roasting process. PN-IA is present in extremely low amounts in the seed. We examined raw and roasted peanut allergen extracts using blood serum of two sensitive individuals as the source of antibody. The immunodiffusion reaction between the peanut allergen and antibodies in their blood produced a sharp precipitin arc, but the precipitin arc disappeared after saline deproteination of the gel on the glass plate. No precipitin arc occurred with blood from... 

As shown in Table IV, many pyrazine compounds were generated in IMP and deoxyalliin as well as in the IMP and alliin model systems. Pyrazines are widely distributed in thermally processed foods, such as roasted beef, roasted peanut, and roasted barley. The Maillard reaction, which involves the interactions of reducing carbonyl compounds and amino-containing compounds, has been shown to be the major mechanism for the formation of pyrazines (26). 

Pyrazines are the noajor compound classes in peanuts, formed through the thermally induced MaiUard reaction (with the exception of methoxy pyrazines) (61). Two pyrazines that represent peanut flavor character are 2,5-dimethylpyrazine (nutty) and 2-methoxy-5-methylpyrazine (roasted nutty) (Table 5). 

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