CLM-PEANUT-001 · VERIFIED
In pan-roasted peanut meal, methanethiol, 2,3-pentanedione, 3-(methylthio)propanal, 2-methylbutanal, 3-methylbutanal and the popcorn-like 2-acetyl-1-pyrroline had the highest odour activity values, and aroma recombination confirmed the importance of methanethiol and lipid degradation products in the characteristic roasted peanut aroma.
Raw peanuts and freshly pan-roasted peanut meal, not peanut butter itself, whose roasted peanut smell it explains only in part.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 37117031550.
active · reviewed 2026-10-02 · corrections 0
Irene Chetschik, Michael Granvogl & Peter Schieberle
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf1026636Permanent identifier smellbook:claim:key-odorants-of-roasted-peanuts · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.