host of tiny crystals that hold the very
unsaturated, liquid peanut oil in place. Low-
fat peanut butter is made by replacing a
portion of the peanuts with soy protein and
with sugar.
Peanut Flavor Several hundred volatile
compounds have been identified in roasted
peanuts. The raw seed has a green, bean-like
flavor (mainly from green-leaf hexanal and
the pyrazine that characterizes peas). The
roasted aroma is a composite of several sulfur
compounds, a number of generically “nutty”
pyrazines, and others, some of which have
fruity, flowery, fried, and smoky characters.
During storage and staling, the nutty
pyrazines disappear and painty, cardboard
notes increase.
Peanut Oil Thanks to the productivity of the
peanut plant in warm climates, peanut oil is
an important cooking oil, especially in Asia.
It’s made by steaming the peanuts to