Identification of Characteristic Aroma Components in Peanut Oil by GC-MS-O Combined with OAV
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Abstract:
The characteristic aroma components of peanut oil were evaluated by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination under the optimal conditions of headspace solid-phase microextraction: a DVB/CAR/PDMS extraction head, extraction temperature of 50 ℃, and extraction time of 60 min were used. 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 these, 32 aroma active compounds were identified by GC-O, and 27 characteristic aroma components were identified by combining GC-O with OAV analysis. A total of 22 and 8 characteristic aroma components were observed in hot-pressed and cold-pressed peanut oil, respectively, with common components comprising hexanal, acetic acid, and benzaldehyde. The characteristic aroma components of hot-pressed peanut oil 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, pyrrole-2-carbaldehyde, and 2-methoxy-4-vinylphenol, whereas those in cold-pressed peanut oil were mainly hexanal and D-limonene. The results are expected to be of great significance for evaluating the quality of peanut oil and optimizing its processing technology.
