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| Correlation between roasting processing conditions of peanut and flavor quality of pressed flavor peanut oil |
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| DOI： |
| KeyWord:peanut oil flavor type PCA flavor substance |
| FundProject: |
| Author Name | Affiliation | | LIU Peilian1, DONG Xiyu1,TONG Xin2, ZHANG Gang1, KOU Xiangbo1, ZHANG Chunhua3, YU Miao3, PAN Yaping1 | 1.COFCO Oil and Grains Industry (Feixian) Co. , Ltd. , Linyi 273400, Shandong, China
2.COFCO Oils and Fats Holding Co. , Ltd. , Beijing 102200, China
3.COFCO Nutrition
and Health Research Institute Co. , Ltd. , Beijing 102200, China |
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| Abstract: |
| In order to prepare pressed flavor peanut oil with better flavor quality, peanut kernels were processed under different roasting conditions, and pressed flavor peanut oil was prepared by pressing. The sensory index of pressed flavor peanut oil was evaluated, and the correlation between the roasting conditions and the flavor types of pressed flavor peanut oil was analyzed based on the principal component analysis(PCA). The flavor substance content of pressed flavor peanut oil was determined. The results showed that when the roasting temperature was lower than 160 ℃, the pressed flavor peanut oil presented raw flavor and sweet flavor, and the flavor was weak. When the roasting temperature was 160-165 ℃, it presented sweet flavor and fried nut flavor. When the roasting temperature was 170 ℃, it began to show paste flavor which increased with the increase of roasting temperature. When the roasting water content increased from 4.09% to 7.12%, the flavor type of pressed flavor peanut oil did not change significantly, and the flavor intensity slightly increased. Under the condition of roasting temperature of 145-160 ℃, aldehydes and pyrazines were the main flavoring substances. When the roasting temperature was above 165 ℃, pyrazines were the most important flavoring substances. With the increase of roasting temperature, pyrazines content gradually increased, while aldehydes content gradually decreased. Under the conditions of roasting water content 4.09% and 7.12%, and roasting temperature from 145 ℃ to 175 ℃, the total amounts of flavor substances were 15.7-43.2 mg/kg and 11.5-39.8 mg/kg respectively. In conclusion, pressed flavor peanut oil with good flavor quality can be obtained by selecting the appropriate roasting temperature of 165 ℃. |
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