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| Advance in flavor compounds analysis and flavor-enhancing technology of peanut oil |
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| DOI： |
| KeyWord:peanut oil flavor compound flavor-enhancing technology |
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| Abstract: |
| Flavor of peanut oil is an important indicator of its sensory quality. High-temperature pressed peanut oil is well received by consumers because of its specific flavor. However, the high temperature treatment leads to poor quality of peanut oil and denaturation of protein in peanut cake. The protein in peanut cake denatures little and the nutrients of peanut are kept in oil by low-temperature pressing technology. However, the flavor of low-temperature pressed peanut oil is light and it cant meet the needs of consumers. The analysis, preparation and extraction of flavor compounds in peanut oil and the flavor-enhancing technology were summarized, and the future research direction was prospected so as to provide theoretical basis and guidance for developing low-temperature pressed peanut oil with strong flavour. |
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