Comparative Analysis Demonstrates Changes in Volatile Flavor Components in Peanut Butter from Different Origins
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
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.
