| The extraction effects of solvent-assisted flavor evaporation (SAFE) and headspace solid phase microextraction (HS-SPME) on the volatile flavors of three kinds of nut oils (peanut oil, walnut oil and almond oil) were compared,and the key flavor components were identified by aromatic extract dilution analysis (AEDA). The results showed that 21, 26 and 25 kinds of volatile flavors were obtained from peanut oil, walnut oil and almond oil by HS-SPME, and 27, 40 and 40 kinds of volatile compounds were detected by SAFE. According to flavor dilution factor, the key components of peanut oil were benzaldehyde, 2-phenylethanal, 2-methyl pyrazine, 2, 5-dimethyl pyrazine, 2-ethyl-5-methylpyrazine, 3-ethyl-2, 5-dimethyl pyrazine, 2-ethylpyrazine and 2-amyl furan. The key flavor components of walnut oil included (E,E)-2,4-heptandienal, benzaldehyde, decanoic acid, caprylic acid, nonanoic acid, 2-ethyl-5-methyl pyrazine and 2-amyl furan. The key flavor components of almond oil were nonaldehyde, hexanoic acid, octoic acid and 4-allylanisole. |
