Abstract
High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production.
Highlights
Peanut is one of the most important oil crops in the world
The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil
Raw/beany and woody are the main flavors of peanut raw material
Summary
Peanut is one of the most important oil crops in the world. Worldwide, the production of peanuts reached 49.62 million tons in 2020/21, and the production of peanut oil was 6.43 million tons, among which approximately 50% was produced in China [1]. The total amount of unsaturated fatty acid is over 85% in peanut oil. The flavor, nutritional quality, and shelf-life of peanut and its products are related to the relative proportion of various fatty acids [3]. With more than 72% oleic acids, high-oleic peanut is well recognized by processors for its low oxidative and ability to extend the shelf life of products [4]. The breeding of high-oleic acid peanut in China has developed rapidly in recent years. More than five brands of high-oleic peanut oil have entered the market in China in the last three years. All these products use high-oleic runner peanut raw materials from the USA. The consumer feedback showed that the aroma of high-oleic peanut oil was not as good as that of normal-oleic peanut oil
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