Ji, Xiao-dong; Zhao, Ya-li; Wu, Guo-chen; Cai, Xian-kun published an article in 2010, the title of the article was Analysis of volatile aroma components of fried peanuts.Recommanded Product: 34413-35-9 And the article contains the following content:
Peanut is rich in nutrients and the flavor of its products varies according to the processing technol. Peanut was roasted, pressure steamed, extracted by simultaneous distillation and extraction (SED) and then condensed for GC-MS anal. of its volatile aroma components. Aldehydes, pyrazine, alc., ketone and hydroxybenzene were found in the volatile aroma of processed peanuts, with their contents for 53.29%, 14.66%, 6.13%, 1.03%, and 7.73%, resp. And pyridine, pyrrole, thiophene, and others accounted for 17.02%. Besides, two important fragrances, 2-acetyl-l-pyrroline and 2-methoxy-4-vinylphenol, were also detected in the volatile aroma of processed peanuts. The experimental process involved the reaction of 5,6,7,8-Tetrahydroquinoxaline(cas: 34413-35-9).Recommanded Product: 34413-35-9
The Article related to fried peanut volatile aroma component, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Recommanded Product: 34413-35-9
Referemce:
Quinoxaline – Wikipedia,
Quinoxaline | C8H6N2 | ChemSpider