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| Flavor attenuation of peanut oil during simulated home storage |
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| DOI： |
| KeyWord:peanut oil peroxide value simulated home storage flavor analysis flavor attenuation |
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| Abstract: |
| In order to study the flavor attenuation of peanut oil during home storage, five brands of peanut oils were stored for six weeks in simulated home storage condition, the acid value, peroxide value and sensory evaluation of five brands of peanut oils were detected during simulated home storage, while the contents of flavor compounds were analyzed by HS-SPME-GC/MS,and the flavor differences were analyzed by PCA. The results showed that the acid values of the five brands of peanut oils were below the national standard limit without a significant change during simulated home storage,whereas the peroxide values increased with the storage time prolonging, and reached or exceeded the national standard limit after five weeks. The results of sensory evaluation showed that the flavor attenuation of peanut oil could be clearly detected after three weeks simulated home storage, and the rancid odor could be significantly smelled after five weeks. HS-SPME-GC/MS analysis demonstrated that the contents of pyrazines contributed to the roasted flavor and phenylacetaldehyde contributed to the sweet flavor decreased by 4.34-14.13 percentage points and 0.42-1.18 percentage points,respectively during six weeks storage, while the content of aldehydes contributed to the rancid oxidation and decay increased by 2.86-8.03 percentage points. PCA results showed that the flavor compounds in peanut oil had significant differences in 5-6 weeks storage. Therefore, the peanut oils should be eaten up within five weeks after opening. |
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