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| Comparison in flavor of high-oleic acid fragrant peanut oil and common fragrant peanut oil |
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| DOI： |
| KeyWord:high-oleic acid peanut oil common peanut oil flavor sensory evaluation |
| FundProject:“十四五”国家重点研发计划重点专项（2021YFD2100302） |
| Author Name | Affiliation | | WANG Can1, ZHAO Huimin1, LI Xiaolong1, ZHANG Chunhua1, SHANG Gang2,
SANG Yangsheng3, WANG Xiangyu1, DONG Yingzhang4 | 1.Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing Key Laboratory of Nutrition &
Health and Food Safety, COFCO Nutrition & Health Research Institute, Beijing 102209, China；
2.COFCO Oils R&D Center, Tianjin 300452, China； 3.Anhui COFCO Oils Co. , Ltd. ,
Bengbu 233705, Anhui, China； 4.COFCO Oils (Heze) Co. , Ltd. ,
Heze 274000, Shandong, China |
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| Abstract: |
| In order to investigate the relationship between sensory attributes and aroma precursors of fragrant peanut oil, the high-oleic acid peanut kernels and common peanut kernels were used as raw materials to prepare fragrant peanut oil by stir-frying, pressing and hydration degumming. The physicochemical indexes, amino acid and sugar content changes of high-oleic acid peanut kernels(produced in Shandong, Anhui and Hebei) and common peanut kernels (produced in Shandong) and the fatty acid composition of their fragrant oils were tested. The sensory attributes of fragrant peanut oil and the correlation between aroma precursors (amino acids and sucrose) variables and sensory attributes of fragrant peanut oil were analyzed.In addition, the content of flavor compounds in fragrant peanut oil were measured. The results showed that the fat content in Anhui and Hebei high-oleic acid peanut kernels was higher than that of common peanut kernels. The amino acid loss of high-oleic acid peanut kernels was more after stir-frying, and the sucrose loss of high-oleic acid peanut kernels from Anhui and Hebei was more. The monounsaturated fatty acid content of high-oleic acid peanut oil was higher, reaching 77.28%-81.35%, and the oxidation induction period was 5.7-11.7 times that of common peanut oil. The intensity of cooked nut aroma, peanut butter aroma, burnt aroma and paste aroma of high-oleic acid peanut oil was stronger than that of common peanut oil, but the intensity of sweet aroma and raw peanut aroma was weaker than that of common peanut oil. There was significant correlation between the aroma precursors variables of peanut oil and sensory attributes intensity. The contents of heterocyclic, phenolic and ketone compounds in high-oleic acid peanut oil were higher than those in common peanut oil. In general, the difference in the changes of aroma precursors in high-oleic acid peanut kernels and common peanut kernels before and after stir-frying makes the difference in the content of flavor compounds and sensory evaluation results in high-oleic acid peanut oil and common peanut oil. |
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