Uncovering flavor and quality differences in Shuhua 9 peanuts dried at 35 ± 1 °C and 65 ± 1 °C using GC-IMS, untargeted metabolomics, and TMT-based proteomics

文献类型： 外文期刊

第一作者： Xu, Yongju

作者： Xu, Yongju;Hou, Rui;Li, Shuang;Yue, Fuliang;Zhang, Xiaohong;Zhang, Xiaojun;Li, Ling;Zhong, Kai

作者机构：

关键词： Shuhua 9 peanuts; Volatile compounds; GC-IMS; Metabolomics; Proteomics

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 227 卷

页码：

收录情况： SCI

摘要： The impact of drying temperature on peanut quality and flavor is established, but specific effects require further exploration. This study investigated the influence of drying at 35 f 1 degrees C and 65 f 1 degrees C on the flavor and quality of Shuhua 9 peanuts using HC-GC-IMS, untargeted metabolomics, and TMT-based proteomics. Results showed that drying at 65 f 1 degrees C accelerated lipid oxidation compared to 35 f 1 degrees C, causing greater fatty acid degradation and increased flavor compounds production. Moreover, higher ethanol and ethyl acetate levels, potentially contributing to off-odors, were also observed. Metabolomics identified fatty acid degradation as a key pathway affected by drying temperature. Separately, proteomic analysis revealed significant upregulation of proteins involved in stress responses and antioxidant defense, particularly those related to arginine and proline metabolism. Integrated analysis further highlighted the crucial roles of these pathways in shaping peanut flavor and quality under different drying conditions. These findings provide valuable insights for optimizing peanut drying processes in the industry.

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