| 刘芯羽1，李晓龙1，谢亮1，惠菊1，王翔宇1，赵慧敏1，宋玉义2.花生仁特性对热榨花生油风味影响研究[J].中国油脂,2026,51(8):.[LIU Xinyu1, LI Xiaolong1, XIE Liang1, HUI Ju1, WANG Xiangyu1,
ZHAO Huimin1, SONG Yuyi2.Effect of peanut kernel characteristics on the flavor of hot-pressed peanut oil[J].China Oils and Fats,2026,51(8):.] |
| 花生仁特性对热榨花生油风味影响研究 |
| Effect of peanut kernel characteristics on the flavor of hot-pressed peanut oil |
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投稿时间：2025-06-27 修订日期：2025-12-07 录用日期：2025-08-20
出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250301 |
| 中文关键词: 花生仁特性 热榨花生油 风味物质 感官评价 物理性质 化学组成 |
| 英文关键词:peanut kernel characteristics hot-pressed peanut oil flavor compound sensory evaluation physical property chemical composition |
| 基金项目: |
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| Author Name | Affiliation | | LIU Xinyu1, LI Xiaolong1, XIE Liang1, HUI Ju1, WANG Xiangyu1,
ZHAO Huimin1, SONG Yuyi2 | 1.Beijing Engineering Laboratory of Geriatric Nutrition Food Research,Beijing Key Laboratory of Nutrition ＆
Health and Food Safety,COFCO Nutrition Health Research Institute, Beijing 102209,China
2.COFCO Oils R & D Center,Beijing 102209, China |
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| 中文摘要: |
| 旨在为不同花生原料生产风味统一的花生油提供参考,分析了13种花生仁的物理性质和化学组分，结合定量描述分析，通过主成分分析确定了花生仁中影响热榨花生油风味的关键因素。同时，通过偏最小二乘回归分析，建立了花生油感官属性与挥发性化合物之间的关联。结果表明：花生仁的千粒重、相对密度、碳水化合物含量、蛋白质含量和蔗糖含量对花生油的感官属性有显著影响；13种热榨花生油共检出83种挥发性化合物，其中γ-丁内酯与烤花生味呈正相关，2-丙基吡嗪、2-乙基己醇、正戊醛、1-乙基-2-甲酰基吡咯与生花生味呈较强负相关，2-丙基吡嗪、吡咯与焦香味呈较强正相关，(E)-2-己烯醛、2-戊基呋喃与甜香味呈较强正相关，5-甲基糠醛与花生酱味呈正相关，2-羟基-3-戊酮、5,6,7,8-四氢喹喔啉、2,6-二乙基吡嗪、2,3-二甲基吡嗪与膨化食品味呈较强正相关。综上，花生仁的特性对热榨花生油的风味有显著影响，实际生产可根据原料特性进行工艺调控。 |
| 英文摘要: |
| To provide a reference for producing peanut oil with a consistent flavor from diverse raw materials, the physical properties and chemical composition of 13 peanut kernels were analyzed, and key factors influencing the flavor of hot-pressed peanut oil were identified by quantitative descriptive analysis coupled with principal component analysis (PCA). The sensory attributes-volatile compound correlations were further established using partial least squares regression (PLSR). The results showed that the 1 000-kernel weight, relative density, and contents of carbohydrates, proteins, and sucrose in peanut kernels exerted significant impacts on the sensory attributes of peanut oil. A total of 83 volatile compounds were detected in the 13 hot-pressed peanut oils. Among them, γ-butyrolactone was positively correlated with roasted peanut flavor, 2-propylpyrazine, 2-ethylhexanol, pentanal, and 1-ethyl-2-formylpyrrole exhibited a strong negative correlation with raw peanut flavor; 2-propylpyrazine and pyrrole were strongly positively correlated with burnt flavor, (E)-2-hexenal and 2-pentylfuran showed a strong positive correlation with sweet flavor, 5-methylfurfural was positively correlated with peanut butter flavor, and 2-hydroxy-3-pentanone, 5,6,7,8-tetrahydroquinoxaline, 2,6-diethylpyrazine, and 2,3-dimethylpyrazine were strongly positively correlated with puffed food flavor. In conclusion, the characteristics of peanut kernel significantly influence the flavor of hot-pressed peanut oil, allowing processors to adjust process parameters according to raw material properties. |
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