Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties

被引:1
|
作者
Sun, Jie [1 ]
Zhang, Chunhua [2 ]
Song, Yu [3 ]
Chu, Baijun [2 ]
Wang, Mingqing [3 ]
Zhang, Zhiran [1 ]
Wang, Xiangyu [2 ]
机构
[1] Qingdao Univ, Coll Life Sci, Qingdao 266071, Peoples R China
[2] COFCO Nutr & Hlth Res Inst, Beijing Key Lab Nutr & Hlth & Food Safety, Beijing Engn Lab Geriatr Nutr Food Res, Beijing 102209, Peoples R China
[3] Shandong Peanut Res Inst, Qingdao 266100, Peoples R China
来源
MOLECULES | 2024年 / 29卷 / 09期
关键词
peanut oil; volatiles; OAVs; pyrazine; correlation; MAILLARD REACTION; ARACHIS-HYPOGAEA; FLAVOR COMPOUNDS; RAW; PYRAZINES; GENERATION; CULTIVARS;
D O I
10.3390/molecules29091947
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The production of peanut oil in the industrial sector necessitates the utilization of diverse raw materials to generate consistent batches with stable flavor profiles, thereby leading to an increased focus on understanding the correlation between raw materials and flavor characteristics. In this study, sensory evaluations, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) calculations, and correlation analysis were employed to investigate the flavors and main contributing amino acids of hot-pressed oils derived from different peanut varieties. The results confirmed that the levels of alcohols, aldehydes, and heterocyclic compounds in peanut oil varied among nine different peanut varieties under identical processing conditions. The OAVs of 25 key aroma compounds, such as methylthiol, 3-ethyl-2,5-dimethylpyrazine, and 2,3-glutarone, exceeded a value of 1. The sensory evaluations and flavor content analysis demonstrated that pyrazines significantly influenced the flavor profile of the peanut oil. The concentrations of 11 amino acids showed a strong correlation with the levels of pyrazines. Notably, phenylalanine, lysine, glutamic acid, arginine, and isoleucine demonstrated significant associations with both pyrazine and nut flavors. These findings will provide valuable insights for enhancing the sensory attributes of peanut oil and selecting optimal raw peanuts for its production.
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页数:14
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