为研究不同提取方法比较不同产地花生酱中挥发性风味物质的差异。采用顶空固相微萃取（HS-SPME）和同时蒸馏萃取（SDE）两种方法提取4种不同国家花生酱，中国莺歌花生酱（Z）、美国四季宝花生酱（M）、澳大利亚贝科姆花生酱（A）、新西兰皮卡思花生酱（X）的挥发性风味物质，用气相色谱-质谱联用技术（GC-MS）对挥发性物质进行鉴定以内标法计算各类物质的含量，并结合气味活度值（OAV）方法分析不同风味物质对整体风味的贡献程度。结果表明：4种花生酱共鉴定出挥发性物质202种，其中SDE鉴定出70种，HS-SPME鉴定出142种。A、M、X、Z样品分别鉴定出71种、93种、58种和141种挥发性物质。HS-SPME鉴定挥发性成分更全面，而SDE法可较灵敏的检测吡嗪类和醛类成分。Z样品中含有最丰富的风味物质其中醛类风味物质含量最高为14 901.17 μg/kg。结合OAV分析得到：对四种花生酱的整体风味贡献程度较大的风味物质均为己醛、苯乙醛、苯乙醇、2,5-二甲基吡嗪、2-乙基-3,6-二甲基吡嗪、2-乙基-5-甲基吡嗪。Z样品的风味成分最丰富，风味品质要好于其他三种花生酱，其烤花生香味、杏味较突出。

Differences in the volatile flavor compounds of four peanut butter samples, Chinese Yingge peanut butter (Z), American ‘Skippy’ Peanut Butter (M), Australian ‘Bekomms’ peanut butter (A), and New Zealand ‘pic’s’ peanut butter (X), were ascertained using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation extraction (SDE) to extract the flavor substances and gas chromatography-mass spectrometry (GC-MS) for identification using the internal standard method. The contribution of different flavor compounds to the overall flavor was analyzed along with the odor activity value, with results indicating the presence of 202 volatile substances in the four peanut butters, of which 70 were obtained by SDE and 142 by HS-SPME. A total of 71, 93, 58, and 141 volatile substances were identified in samples A, M, X, and Z respectively. HS-SPME was more comprehensive for the identification of volatile components, whereas SDE was more sensitive for the detection of pyrazine and aldehyde components. The results indicate that sample Z contains the most abundant flavor substances, with the highest aldehyde flavor content at 14 901.17 mg/L. Combined with the OAV analysis, we found that the most significant contributors to flavor are hexanal, phenylacetaldehyde, phenylethyl alcohol, 2,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-5-methylpyrazine. Sample Z showed the most abundant components and improved flavor quality compared to the other three peanut butters, with a prominent roasted peanut aroma and apricot flavor.

湖北省粮食局流通产业发展项目（鄂粮发[2020]14号）