Characteristic volatile flavors of high-oleic peanut oil and normal peanut oil

文献类型： 外文期刊

第一作者： Huang, Fengzhen

作者： Huang, Fengzhen;Liu, Ao;Fang, Mengxue;Wang, Du;Yu, Li;Ma, Fei;Wang, Xuefang;Zhang, Liangxiao;Li, Peiwu;Huang, Fengzhen;Liu, Ao;Fang, Mengxue;Wang, Du;Yu, Li;Ma, Fei;Wang, Xuefang;Zhang, Liangxiao;Li, Peiwu;Huang, Fengzhen;Liu, Ao;Fang, Mengxue;Wang, Du;Yu, Li;Ma, Fei;Wang, Xuefang;Zhang, Liangxiao;Li, Peiwu;Huang, Fengzhen;Liu, Ao;Fang, Mengxue;Wang, Du;Yu, Li;Ma, Fei;Wang, Xuefang;Zhang, Liangxiao;Li, Peiwu;Zhang, Liangxiao;Zhang, Liangxiao;Zhang, Liangxiao;Li, Peiwu

作者机构：

关键词： High-oleic peanut oil; HS-SPME-GC-MS; Volatile compounds; Sensory evaluation; Flavor stability

期刊名称：MICROCHEMICAL JOURNAL （ 影响因子：4.8； 五年影响因子：4.5 ）

ISSN： 0026-265X

年卷期： 2024 年 200 卷

页码：

收录情况： SCI

摘要： Owing to its high content of oleic acid and bioactive components, high-oleic peanut oil (HOPO) is known as a healthy edible oil. However, the characteristic volatile compounds of HOPOs remain unknown. In this study, the volatile compounds in HOPO were analyzed by gas chromatography mass spectrometry combined with headspace solid phase microextraction (HS-SPME-GC-MS) and compared with those in normal peanut oil (NPO). As results, 92 volatile compounds were identified in HOPOs and NPOs. Ten volatile compounds with significant differences between HOPO and NPO were screened out by orthogonal partial least squares discriminant analysis (OPLS-DA). In addition, a sensory evaluation indicated that the HOPO possessed a stronger sweet aroma and a lighter rancidity one month after opening the cap. This meant that the HOPO had better flavor and higher stability. This study provides a reference for the flavor improvement of HOPO.

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