On December 31, 1998, El-Kayati, S. M.; Fadel, H. H. M.; Abdel Mageed, M. A.; Farghal, S. A. published an article.Name: 5,6,7,8-Tetrahydroquinoxaline The title of the article was Heat and storage effects on the flavor of peanuts. And the article contained the following:
The peanut varieties, Giza 4 and Giza 5 were subjected to different heat treatments such as drying in solar drier at air speed 0.5 and 2 m/s with average temperature 45 and 60° and heating in oven at 120 and 150°. The sensory evaluation of the 2 varieties showed insignificant differences among varieties and heating processes. A correlation between the sensory and instrumental data was found. The high sensory scores of samples heated at 150° were attributed to the presence of high concentration of pyrazines which were thought to contribute to flavor and aroma of fresh roasted peanut. A comparative study between the main chem. classes retained in peanut samples after storage for 3 mo at room temperature showed that the aldehydes derived lipids increased in the solar dried samples. The antioxidative components produced via Maillard reaction resulted in oxidative stability of the samples heated in oven. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Name: 5,6,7,8-Tetrahydroquinoxaline
The Article related to peanut flavor heat storage volatile, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Name: 5,6,7,8-Tetrahydroquinoxaline
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider