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| Volatile compounds changes in peanut oil under different storage conditionsQIU Dongzhao1, ZHANG Pan1, GAO Hongliang1, XU Wei1,2, |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.018 |
| KeyWord:peanut oil storage volatile compound PET barrel tinplate barrel |
| FundProject: |
| Author Name | Affiliation | | QIU Dongzhao1, ZHANG Pan1, GAO Hongliang1, XU Wei1,2,
LIN Junling1, CHEN Jun1, WANG Rui2, SHI Hong2 | 1.Shandong Longda Grains & Oil Co., Ltd., Yantai 265200, Shandong, China；
2.Shandong Longda Vegetable Oil Co., Ltd., Liaocheng 252000, Shandong, China |
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| Abstract: |
| The changes of volatile compounds and physicochemical properties of peanut oil packaged in 5 L PET and tinplate barrel at different storage temperatures were studied. The results showed that the total amount of volatile compounds in peanut oil stored at 15 ℃ decreased with storage time prolonging, while for the peanut oil stored at indoor environment and 25 ℃ constant temperature, the total amount of volatile compounds showed a trend of decreasing first and then increasing gradually with storage time prolonging. The pyrazines in peanut oil didnt change much during storage. Phenylacetaldehyde and maltol with sweet flavor characteristics showed a significant decrease with the storage time prolonging, and the higher the storage temperature, the more obvious the reduction trend of the content. The content of hexanal, 2-heptenal, octanal, nonanal and(E,E)-2,4-decadienal gradually increased with the storage time prolonging. The content of furans such as 2-pentylfuran and 2,3-dihydrobenzofuran showed a decreasing trend with storage time prolonging. The initial content of ketones, alcohols, acids and esters of other small molecules before and after storage was relatively low. Phenylacetaldehyde and hexanal were the two most severely changing compounds of all 47 volatile compounds tracked in this experiment. In general, the lower the storage temperature, the better the maintenance of the good flavor of peanut oil. The acid value and peroxide value of the peanut oil stored in the tinplate barrel increased slower than those in the PET barrel, and under the same storage conditions, the sensory score of peanut oil in the tinplate barrel was higher. The tinplate barrel was better than PET barrel in protecting the flavor and quality of peanut oil during storage. |
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