Characteristic volatile flavors of high-oleic peanut oil and normal peanut oil

Abstract

Owing to its high content of oleic acid and bioactive components, high-oleic peanut oil (HOPO) is known as a healthy edible oil. However, the characteristic volatile compounds of HOPOs remain unknown. In this study, the volatile compounds in HOPO were analyzed by gas chromatography mass spectrometry combined with headspace solid phase microextraction (HS-SPME-GC-MS) and compared with those in normal peanut oil (NPO). As results, 92 volatile compounds were identified in HOPOs and NPOs. Ten volatile compounds with significant differences between HOPO and NPO were screened out by orthogonal partial least squares discriminant analysis (OPLS-DA). In addition, a sensory evaluation indicated that the HOPO possessed a stronger sweet aroma and a lighter rancidity one month after opening the cap. This meant that the HOPO had better flavor and higher stability. This study provides a reference for the flavor improvement of HOPO.