Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils

Abstract

Summary The difference in the aroma composition of cold‐pressed and roasted peanut oils was investigated. There were 28 and 75 odorants with flavour dilution (FD) factors between 1 and 512 in cold‐pressed and roasted peanut oils, respectively. Fifty‐nine odorants were newly identified in peanut oils. Ten key odorants with odour activity value (OAV) ≥ 1 were identified in cold‐pressed peanut oil, of which hexanal (OAV = 1,288, green), (E,E)‐2,4‐decadienal (OAV = 370, earthy and fried fat) and α‐pinene (OAV = 34, woody) were the most important contributors to the overall aroma of cold‐pressed peanut oil. 2,3‐Pentanedione (OAV = 5,054, buttery), 2‐methoxy‐4‐vinylphenol (OAV = 326, smoky), 2,5‐dimethylpyrazine (OAV = 160, roasted and nutty) and 2‐methylpyrazine (OAV = 92, roasted and nutty) were the most important contributors among the 26 key odorants to the aroma of roasted peanut oil. Roasting peanut seeds induced apparent changes in the formation of aromatic heterocycles, loss of terpenes and increase in lipid oxidation odorants in peanut oil. This study would provide important practical applications in aroma regulation and process optimisation of peanut oil.

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

“…The OAV was used to evaluate the contribution of individual compounds to the overall aroma compounds, with 0 ≤ OAV <1 indicating that the compound made a small contribution to the overall aroma and had a modifying effect. An OAV ≥1 shows that a compound makes a significant contribution to the overall aroma; the higher the OAV value, the greater the contribution to the aroma compounds ( Yin et al, 2022 ). The calculation is performed according to Xiao et al (2021) .…”

Effect of hot air circulation roasting temperature on the sensory property and odor characteristics of cashew nut (Anacardium occidentale L.)

“…These CA results were roughly consistent with those obtained by PCA, and the clustering of 110 and 130°C samples would be due to the content of roasted iconic compounds screened by VIP values. In addition, the heat map showed that the contents of 2‐ethyl‐3,6‐dimethylpyrazine, 2‐methylpyrazine, isocyanate and 3‐furfural were increasing with temperature, resulting in roasty, nutty, and caramel aromas (Yin et al, 2022). The content of n ‐methylpyrrole, hexanal, toluene, phenylethanol, trans caryophyllene, n ‐undecanone, 2‐acetylpyrrole, 2‐phenylacetaldehyde and nonyl aldehyde increased with the raising of temperature to 130°C, which indicated the changes of green, oily, and fruity aromas (Hong et al, 2022).…”

“…Meanwhile, hexanal, 2,5-dimethylpyrazine, and 2-methylpyrazine have been proven to be the main aroma components of roasted flower oil (160 C for 30 min) (Yin et al, 2022), indicating that hot air circulation roasting could obtain the signature flavor substances of nuts at lower temperatures.…”

Chemical Properties of Peanut Oil from Arachis hypogaea L. ‘Tainan 14’ and Its Oxidized Volatile Formation

“…The analysis of volatile compounds implicitly estimates the flavors of peanut oil due to the limitations of human sensory perception, which is related to volatile concentrations. The sensed compounds in peanut oil include methylpyrazine, 2,5-dimethylpyrazine, ethyl-methylpyrazine, and ethyl-dimethylpyrazine [ 21 , 22 ]. These compounds provide the odor of roasted peanuts.…”

“…Peanut oil has a unique flavor, which is very popular with numerous consumers. The roasting technique can significantly affect the volatile components, changing the flavor of plant oils from a somewhat grassy, mild, sweet, and desirable aroma to an irritating, scorched smell [ 21 , 22 , 23 ].…”