| The flavors of six low temperature-pressed peanut cakes samples treated by microwave roasting and oven baking were investigated using headspace solid phase micro-extraction and gas chromatography-mass spectrometry. The principal component analysis （PCA） and cluster analysis （CA） were performed on the volatile flavor compounds identified in order to make a clear evaluation on the flavor similarity of each sample. The results showed that 91 kinds of volatile flavor compounds were identified from six samples, including aldehydes （ten kinds）, ketones （four kinds）, alcohols （six kinds）, hydrocarbons （four kinds）, phenols （five kinds）, pyrazines （twenty five kinds）, furans （nine kinds）, pyrroles （seven kinds）, pyridines （seven kinds） and other compounds （fourteen kinds）. The contents of aldehydes and alcohols compounds in low temperature-pressed peanut cake treated by oven baking were higher. The main volatile compounds in low temperature-pressed peanut cake treated by microwave roasting were nitrogen and oxygen heterocyclic compounds including pyrazines, pyrroles, pyridines and furans compounds. The PCA and CA could distinguish the flavor of low temperature-pressed peanut cake treated by microwave roasting and oven baking. The flavor profiles of samples 160?℃ baking for 15 min, 170?℃ baking for 15 min and 540 W microwave for 2 min were similar, and the flavor profiles of samples 540 W microwave for 3 min, 180?℃ baking for 15 min and 540 W microwave for 4 min were similar. The results of PCA and CA were consistent, and they could confirm each other. |
