Abstract:In this study, the characteristic flavor components of peanut oil were evaluated by gas chromatography-mass spectrometry (GC-MS), gas chromatography-sniffing (GC-O), odor activity value (OAV) and aroma recombination. The optimal conditions of headspace solid-phase microextraction were as follow: DVB/CAR/PDMS fiber, extraction temperature of 50 ℃ and extraction time of 60 min. Under these conditions, 89 volatile components were detected in peanut oil, including pyrazine, furan, aldehyde, phenol, pyrrole, pyridine, ketone, alcohol, acid, ester and other compounds. Among them, 32 aroma active compounds were identified by GC-O, and 27 characteristic aroma components were obtained by OAV analysis. There were 22 and 8 kinds of characteristic aroma components in hot-pressed and cold-pressed peanut oil respectively, and the common components were hexanal, acetic acid and benzaldehyde. In hot-pressed peanut oil, the characteristic aroma components were mainly 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, 2,3,5-trimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2-ethyl-3.5-dimethylpyrazine, benzaldehyde, acetylpyrazine, 2,4-decadienal, maltol, methylcyclopentenolone, 2-acetylpyrrole, 2-pyrrolecarbaldehyde, 4-vinyl-2-methoxyphenol. The main characteristic aroma components in cold-pressed peanut oil were mainly hexanal and D-limonene and so on. The results are expected to be of great significance to evaluate the quality of peanut oil and optimize its processing technology.
