ARTICLES
Authors: L. A. Johnson , J. T. Farnsworth , R. J. Garland , E. W. Lusas
Peanut slices can be directly extracted with hexane yielding more soluble protein and better color than pre-press solvent extraction; however, flavor and odor are characterized as raw and "green beany". The utilization of secondary extraction with hexane: ethanol azeotrope, hexane: methanol azeotrope and absolute ethanol subsequent to hexane extraction significantly improved flavor and odor characteristics of peanut flour. Hexane: propanol azeotrope did not significantly improve sensory evaluations. Hexane: ethanol azeotrope did not reduce soluble protein, yielding an NSI value of 95%. Hexane: methanol azeotrope and absolute ethanol slightly reduced NSI to 88% and 92% respectively. Color of peanut flour was not affected by secondary solvent extraction. Direct extraction of peanut slices with hexane, followed by hexane: ethanol azeotrope extraction, resulted in flour with good flavor and odor characteristics and with lighter color and more soluble protein than peanut flour produced by commercial pre-press solvent extraction.
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Keywords: peanut, peanut flour, peanut flavor, solvent extraction
How to Cite: Johnson, L. , Farnsworth, J. , Garland, R. & Lusas, E. (1979) “Removal of Raw Peanut Flavor and Odor in Peanut Flour Processed by Direct Solvent Extraction¹”, Peanut Science. 6(1). doi: https://doi.org/10.3146/i0095-3679-6-1-8