pnut pnut Peanut Science 0095-3679 0095-3679 American Peanut Research and Education Society 10.3146/i0095-3679-11-1-3 Articles Changes in Free Amino Acids and Sugars of Peanuts During Oil Roasting1 Chintana Oupadissakoon and Clyde T. Young 2 Graduate assistant and Professor of Food Science and Crop Science, respectively

1Paper No. 8575 of the Journal Series of the North Carolina Agricultural Research Service, Raleigh, NC. The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Research Service, nor criticism of similar ones not mentioned. Financial assistance of the North Carolina Peanut Growers Association is greatly appreciated.

 1 1984 11 1 6 9 25 2 1984 American Peanut Research and Education Society 1984 American Peanut Research and Education Society Abstract

Changes in free amino acids and sugars during oil roasting of peanuts at a temperature of 147C (9–14 min) were investigated. While a majority of the free amino acids decreased as a result of the roasting treatment, glutamic acid and peptide-cysteine showed the largest percent decreases (59.5% and 83.5% respectively). Alanine, isoleucine, phenylalanine, unknown (4)-tyrosine showed only small changes. Typical flavor precursors (the sum of aspartic acid, glutamic acid, peptide, phenylalanine, and histidine) decreased about 57% during roasting while atypical flavor precursors (the sum of threonine, tyrosine, lysine, and arginine) dercreased slightly. The sugar data were variable, but on the average significantly decreased 8%.

 Key Words Peanuts; , Arachis hypogaea L; , roasting; , free amino acids; , sugars