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Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts

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文献类型：外文期刊

作者： Hu, Hui ¹ ; Shi, Aimin ¹ ; Liu, Hongzhi ¹ ; Liu, Li ¹ ; Fauconnier, Marie Laure ² ; Wang, Qiang ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China

2.Univ Liege, Gembloux Agrobio Tech, Lab Chem Nat Mol, Passage Deportes 2, B-5030 Gembloux, Belgium

关键词： peanut; high-oleic; peanut oil; volatiles; precursors

期刊名称：FOODS （影响因子：5.561；五年影响因子：5.94 ）

ISSN：

年卷期： 2021 年 10 卷 12 期

页码：

收录情况： SCI

摘要： High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production.

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