为探究风味花生粉储藏过程中挥发性成分对感官品质的影响，本文应用感官评价和仪器分析研究风味花生粉储藏过程中风味物质的变化及其对风味消褪的影响。首先通过气相色谱-嗅闻联用技术（GC-O）和气味贡献值（OAV）确定氧化变质的花生粉的风味活性物质，而后应用PLSR分析建立了风味活性物质与感官质量之间的相关性模型，找出了各个感官指标和具体的风味活性物质的显著相关性，掌握了风味花生粉的氧化规律。结果表明，21种风味活性物质中乙酸含量与各个感官质量评分、过氧化值（PV）、储藏时间均显著相关，壬醛含量与各个感官质量评分、过氧化值和储藏时间相关性均不显著；乙酸乙酯和香芹烯等与烤香味、甜香味正相关的物质在储藏过程中变化不显著；油脂氧化产生的醛、酮和酸等挥发性物质是焙烤花生独特风味的主要成分，储藏过程中氧化程度加剧是引起风味花生粉风味品质劣变的主要原因。

To investigate the effect of volatile component formation during peanut flavor powder storage on sensory evaluation qualities, this study used sensory evaluation and instrumental analysis to study changes in flavor substances and their effect on flavor fade. First, gas chromatography-olfactometry (GC-O) and odor activity value (OAV) were used to confirm the flavor-active substances in oxidized peanut powder. Next, PLSR analysis was used to construct a correlation model between flavor-active substances and sensory evaluation. Significant correlation was found between each sensory evaluation index and specific flavor-active substances, and a description of peanut flavor powder oxidation was obtained. Results show that among 21 flavor-active substances, acetic acid content was significantly correlated with various sensory evaluation scores, peroxide value (PV), and storage time, whereas nonanal content was not significantly correlated with sensory evaluation scores, PV, or storage time. Ethyl acetate, limonene, and other substances directly correlated with roasted and sweet flavor did not change significantly during storage. Aldehydes, ketones, carboxylic acids, and other volatile compounds produced from oil oxidation are principal components of the unique flavor of baked peanuts. Exacerbation of oxidation during the storage process is a primary reason for flavor fouling in peanut flavor powder.