| In order to determine volatile components in peanut milk, the optimal conditions of soild phase micro-extraction for volatile components in peanut milk were obtained by optimizing extraction temperature, adsorption time and desorption temperature, then the volatile components in peanut milk which was prepared from seven kinds of peanuts were analyzed by gas chromatography-mass spectrometry, and the characteristic components were deduced by principal component analysis. Moreover, the effect of fatty acid composition in peanut fat on the volatile components in peanut milk was investigated. The results showed that the optimal conditions of solid phase micro-extraction were obtained as follows: extraction temperature 80?℃，adsorption time 20 min，and desorption temperature 250?℃. Under these conditions, the total chromatographic peak area was the maximum. The volatile components in peanut milk were composed of aldehydes and ketones, alkanes and olefins, alcohols and phenols, heterocyclic and other compounds. Nonanal, furan, hexanal, 2, 4-decadienal, caprylaldehyde, 2H-1,4-ethanopentaleno\[1,2b\] oxirene, 2-n-heptyl-furan,oxymetazoline, 1, 2-dimethyl-4-oxocyclohex-2-enecarboxaldehyde, 4-cyclopentene-1, 3-diol were the characteristic components. Fatty acid composition of peanut fat influenced the flavor composition of peanut milk, and there were strong positive correlations between linoleic acid and aldehydes and ketones, and total components of aldehydes and ketones, alkanes and olefins, alcohols and phenols in volatile flavor components in peanut milk. |
