Changes in the Flavor Components of Peanut Oil Caused by Different Pressing Processes
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Abstract:
In this study, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose were used to analyze the volatile flavor components and fatty acid compositions of the peanut oils produced by different pressing processes. A total of 10 types of 38 volatile compounds were detected in the peanut oils from 6 different pressing processes, including 19 flavor components. Furans (63.43%~66.48%), aldehydes (10.04%~5.47%) and phenols (8.83%~7.18%) were the main volatile components in the hot-pressed peanut oil, whilst esters (26.43%), aldehydes (23.47%) and acids (22.10%) were the main volatile components in the cold-pressed peanut oil. In addition, small amounts of key flavor components such as pyrazins, pyridines and ketone were detected in the hot-pressed peanut oil, which were not detected in the cold-pressed peanut oil. The results obtained by the electronic nose were essentially in agreement with those of GC-MS, with the sulfides, aromatic compounds, nitrogen oxides and methyl compounds making greater contributions to the overall flavor of peanut oil. The results of principal component analysis and K-mean cluster analysis showed that there were significant differences in the volatile components of 6 peanut oils. Oleic acid, linoleic acid and palmitic acid were the main fatty acids in 6 kinds of peanut oil (whose contents were over 90%). However, the comparisons of the fatty acid compositions of the peanut oil produced at different temperatures revealed that the oxidation of unsaturated fatty acids accelerated with an increase of pressing temperature. In summary, the comparisons of the changes in the flavor and nutrient components of the peanut oils produced by different pressing processes revealed that the contents of the flavor components in peanut oil increased significantly under high-temperature pressing conditions, with its quality decreased slightly. Electronic nose can distinguish rapidly peanut oils produced by different pressing processes.
