Relationship Between the Changes in Volatile Components of Peanut Flavor Powder during Storage and Sensory Evaluation Characteristics
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Abstract:
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.
