Application of foodomics technologies in the study of peanut quality: A review

Background: Peanuts ( Arachis hypogaea L.) are a globally significant agricultural and food resource, with extensive germplasm diversity found worldwide. Variations in physicochemical properties among different peanut kernels significantly influence the quality of processed products. Hence, utilizing modern high- throughput analytical techniques to clarify the material basis and composition of peanut from the molecular level is crucial to the research of peanut science and technology. Scope and approach: Extensive research has been conducted on the main components of peanuts, including their content and composition. Recently, the rapid development of high-throughput mass spectrometry technology has positioned foodomics analysis as a key focus for examining the physicochemical properties of peanut raw materials in a new light. This paper systematically reviews the progress made in 6 main categories of nutritional components (fat, protein, carbohydrate, vitamin, mineral and other nutrients) with its applications, and applying foodomics technologies to various aspects of peanut kernel quality research, covering areas such as phenomics, sensomics, flavoromics, lipidomics, proteomics, peptidomics, glycomics, and metabolomics. Key findings and conclusions: The progress of omics and foodomics technology recently has provided valuable methodologies for the clarification of the material basis of agricultural products, especially in the field of peanut and processing research. In consequence, the integration of foodomics technology enables to analyze the integration from phenotypes, sensory and characterizing materials analysis level. This review finds that advances made in these omics technologies provide a strong theoretical foundation for gaining insights into nutrient composition, improving product quality, and enhancing efficiency in the peanut industry.