Analysis Of Volatile Flavor Compounds Research Articles

Comprehensive investigation on non-volatile and volatile flavor compounds in different varieties of rose tea by UPLC-Q-TOF-MS/MS-based metabolomics and GC-IMS, GC-MS

This study aimed to analyze the quality differences of different varieties of rose tea. Ultra-high-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) was used to detect the metabolites in different varieties of rose to find out the differential metabolites.Forty-four phenylpropionic acid and polyketone compounds were found to the main differential metabolites in 6 different varieties of roses. Gas chromatography ion mobility spectrometry (GC-IMS) results revealed the presence of 15 potential differential compounds among different varieties of roses, with 1-penten-3-one (monomer) and ethyl propionate being the two most significantly different substances among the six different varieties of roses. GC-MS analysis of volatile flavor compounds in different varieties of rose tea showed that the concentrations of aldehydes, alcohols, alkanes, and phenols in XS rose tea were the highest, being 4.133 µg/g, 14.873 µg/g, 3.039 µg/g, and 2.399 µg/g, respectively. The concentrations of ketones, heterocyclic compounds, and ethers in KS rose tea are the highest, being 4.344 µg/g, 0.752 µg/g, and 0.234 µg/g, respectively. Phenyl-ethanol, citronellol, octanoic acid ethyl ester, and decanoic acid ethyl ester are considered to be the main factors in the formation of characteristic aromas in different varieties of rose tea.

Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.

In this study, shrimp paste was prepared using Antarctic krill and fermented Antarctic krill shrimp paste as raw materials. Two commonly used heating methods, stir-fried and steaming, were analyzed, the main difference between the two methods being that stir-frying involves putting the shrimp paste into a wok and stir-frying it for different periods of time, while steaming involves putting the shrimp paste into a steamer and steaming it for different periods of time. The effects of different salt concentrations and processing techniques on the volatile flavor compounds of shrimp paste were also observed. Electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze the volatile flavor compounds. A total of 52 volatile flavor compounds were detected by GC-IMS, of which 38 were identified (including monomers, dimers, and polymers). The identified compounds included 11 aldehydes, 6 ketones, 14 alcohols, 2 esters, 2 acids, 1 pyridine compound, and 2 sulfur compounds. In addition, 14 compounds were identifiable. Using the results of the electronic nose analysis, we were also able to differentiate between the volatile flavor compounds in shrimp pastes produced by different processing methods.

Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis

The flavor alterations in bighead carp subjected to varying storage temperatures and the underlying metabolic mechanism were elucidated. Analysis of volatile flavor compounds, electronic nose, free amino acids, ATP-related compounds, and sensory evaluations uncovered a progressive flavor deterioration during storage, especially at 25 °C. Metabolomics-based flavor relating component profiling analysis showed that free fatty acids formed various fatty aldehydes including (E, E)-2,4-heptadienal and nonanal under lipoxygenase catalysis. Alcohol dehydrogenase and alcohol acyltransferases were intimately involved in alcohol and ester generation, while alkaline phosphatase, 5′-nucleotidase, and acid phosphatase were closely associated with IMP, Hx, and HxR conversion, respectively. Aeromonas, Serratia, Lactococcus, Pseudomonas, and Peptostreptococcus notably influenced flavor metabolism and enzyme activities. The metabolism disparities of valine, leucine, isoleucine, lysine, and α-linolenic acid could be the primary factors contributing to flavor metabolism distinctions. This study offers novel insights into the flavor change mechanisms and potential regulation strategies of bighead carp during storage.

Multi-factor analysis of the quality of cellar mud of Luzhou-flavor liquor in Yibin production area.

The aim of this study was to conduct a thorough scientific investigation into the similarities and differences in the quality of the cellars of different Luzhou-flavor liquor wineries in Yibin production area and the reasons for them. This study analyzed cellar mud samples from five wineries in Yibin production area. The analysis of volatile flavor compounds was carried out using headspace solid-phase microextraction and gas chromatography-mass spectrometry. The bacterial and archaeal community structures and their correlations were analyzed by high-throughput sequencing. The study indicates that the Distillery A had the highest levels of ammonium nitrogen and effective phosphorus, Distillery F had the highest humus levels, and Distillery I had the highest pH levels. The community structure of the principal bacterial and archaeal communities in the five subterranean clays exhibited similarity, and all samples were dominated by Firmicutes as the primary bacterial group. However, there was variation in bacterial abundance. The cellar mud also has obvious regional differences, and there are three genera of differentially dominant archaea in the archaea. In summary, significant differences were observed in the physicochemical indexes of bacterial and archaeal abundance across all five samples. These differences led to variations in both the content and composition of volatile constituents.

The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis

The objective of this study is to determine the effect of two distinct cooking techniques, namely roasting and stewing, on the formation of volatile compounds in various beef muscles (Semimembranosus, Biceps femoris, and Rectus femoris) and how this relates to consumer acceptance. The research employs the concept of volatile “marker” compounds to discern the influence of cooking techniques on the flavor profile of beef. Eighteen “marker compounds” were selected to represent a number of the mechanisms of formation and quantified in beef subjected to two different cooking methods. While no statistically significant differences were observed in consumer evaluations between the two cooking methods, notable disparities emerged in the consumer assessments of specific muscle cuts. Notably, the Rectus femoris muscle received the highest ratings (p < 0.05) among other evaluated muscles. The utilization of Solid-Phase Microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) methods for the analysis of volatile “marker compounds” in beef proved effective in highlighting significant differences in flavor compound classes between cooking methods, and these differed between muscles. The main effect was of the cooking method with stewed beef aroma having approximately 39× more dimethyl trisulphide, 9× more dimethyl disulphide, 7× more pentanal, 3× more hexanal, and twice as much benzaldehyde and 2-methylthiophene. Dimethyldisulphide, dimethyltrisulphide, hexanal, and heptanal, therefore, emerged as characteristic volatile compounds associated with the stewing cooking technique, suggesting their potential as markers for lipid and other oxidation reactions. This work indicates that certain lipid oxidation compounds, Strecker aldehydes, and sulfur compounds can be markers for the undesirable and/or desirable flavors of cooked beef, but that this depends on the cooking method chosen. It shows that flavor differences may be understood through the analysis of volatile flavor compounds in association with palatability and other chemical measurements.

Analysis of Volatile Flavor Compounds in Four Commercial Beverages Using Static Headspace Gas Chromatography/Mass Spectrometry: A Qualitative Approach

Understanding the volatile flavor compounds present in commercial beverages is crucial for the food and beverage industries as these compounds significantly influence product perception and consumer acceptability. This paper aims to comprehensively analyze the composition of volatile organic compounds in various commercial beverages using targeted gas chromatographic–mass spectrometry (GC/MS) approaches. The study employs a screening method based on the Headspace-GC/MS technique to efficiently extract and identify volatile organic compounds found in commercial beverages. This methodology provides a rapid and reliable system for assessing the volatile profile of these beverages. The analysis reveals the presence of a total of 40 volatile organic compounds, including esters, terpenes/terpenoids, alkenes, aldehydes, aromatic hydrocarbons, and alcohols. Medium-chain esters were found to dominate the volatile profile of the beverages, suggesting a significant contribution to their fragrance and taste. This study offers valuable insights into the volatile profile of commercial beverages, creating awareness among consumers about the flavor components present in these products. By understanding the volatile composition, consumers can make informed choices regarding their beverage consumption. The comprehensive analysis provided by this research serves as a foundation for further studies related to flavor characterization and optimization in commercial beverages.

Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes

Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, those dried by IFD, CFD, and AD lost 11, 9, and 7 original volatile compounds, respectively, and generated 7, 6, and 8 new volatile compounds, respectively, and showed a rapid and then slow decreasing trend in the total content during drying. However, the types of amino acids and soluble sugars remained unchanged during each of the drying methods. Furthermore, volatile compounds showed a significant negative correlation with the majority of amino acids and a significant positive correlation with soluble sugars. The IFD samples had the highest content of volatile compounds, amino acids, and soluble sugars. Therefore, IFD is recommended as a preferable drying method for durian.

Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS

The fingerprint database of volatile components in 20 varieties of Lentinula edodes were built using the gas chromatography-ion mobility spectroscopy (GC-IMS). Based on fingerprint and partial least squares discriminant analysis (PLS-DA), the differences in volatile components among varied L. edodes were further analyzed by cluster heat maps. A total of 57 volatile components were identified from all the mushroom samples, including 17 esters, 13 alcohols, 6 ketones, 6 aldehydes, 5 sulfur compounds, 3 acids, 1 alkane, and 6 other compounds. The varieties of ZP51, YS37, YS8, ZP46, XG172 showed the highest contents of esters (19 %∼41 %), alcohols (6 %∼17 %), ketones (4 %∼12 %), aldehydes (21 %∼48 %), sulfur compounds (7 %∼13 %), acids (2 %∼6 %), respectively. Twenty-eight key volatile flavor compounds were selected as the main characteristic aroma of L. edodes. GC-IMS could effectively distinguish different varieties of L. edodes, and the differences in the volatile components were visualized with fingerprint and cluster heat maps. These results provide a method to rapid evaluate the flavor profiles of L. edodes.

Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria

The spoilage potential of three dominant bacterial species (Shewanella putrefaciens, Pseudomonas fragi, and Acinetobacter sp.), which were isolated from spoiled yellow catfish, were investigated. Physicochemical properties, moisture distribution, and volatile flavor compounds were assessed in yellow catfish inoculated with individual bacterial species. Compared to Acinetobacter sp., Shewanella putrefaciens and Pseudomonas spp. exhibited a greater capacity for producing produce total volatile basic nitrogen (TVB-N) and total viable counts. Sensory results revealed that a significantly (P < 0.05) higher b* value in yellow catfish group inoculated with Shewanella putrefaciens compared to other groups, resulting in discoloration. Low-field nuclear magnetic imaging results indicated a decline in the proportion of bound and free waterof during extended storage, accompanied by an increase in immobilized water. The yellow catfish group inoculated with Shewanella putrefaciens exhibited the lowest P23 and the highest T23, which indicated Shewanella putrefaciens changed the water holding capacity of fish samples. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis of volatile flavor compounds demonstrated the pronounced capability of Pseudomonas fragi to generate 1-octen-3-ol, closely associated with ketones production and contributing significantly to the odor of yellow catfish during spoilage. In addition, E. coli was found to have the ability to spoil yellow catfish and generate unfavorable volatile flavor compounds. This research enhances the comprehension of yellow catfish spoilage and preservation.

Fingerprint Analysis of Volatile Flavor Compounds in Crassostrea gigas of Different Ploidy and Gender under High-Temperature Incubation.

In this study, diploid, triploid, and tetraploid Crassostrea gigas samples were subjected to gas chromatography and ion mobility (GC-IMS) to identify and analyze volatile compounds and flavor fingerprints under conditions of high-temperature incubation. The GC-IMS technology identified a total of 54 volatile components in C. gigas. The contents of 1-octen-3-ol, butyl pentanoate, p-methyl anisole, and 2-methyl-2-hepten-6-one in male oysters were significantly higher than in females, while the contents of phenylacetaldehyde, benzaldehyde, 2-ethyl-3-methylpyrazine, 2-ethylfuran, and 2,4-hexadienal in female oysters were significantly higher than in males. The contents of non-3-en-2-one-M and 1-pentanol in diploids were significantly higher than in triploids and tetraploids, while the content of 2,4-hexadienal in tetraploids was significantly higher than in diploids and tetraploids. The contents of ethyl acetate, ethyl-2-butenoate, and butanal in tetraploids were significantly higher than those in diploids and triploids. The results of a principal components analysis showed that different samples were relatively independently clustered, allowing the ability to distinguish different oyster samples. The chemical fingerprints of volatile compounds of C. gigas with different ploidy and gender under high-temperature incubation were established, and the volatile substance contours of C. gigas were visualized. The results provide a reference for distinguishing the ploidy and gender of C. gigas under conditions of high-temperature incubation.

Detection and analysis of volatile flavor compounds in different varieties and origins of goji berries using HS-GC-IMS

The goji berry represents a type of natural material that holds significant medicinal and nutritional worth. To explore the differences between flavor substances among different wolfberry varieties and origins, three different varieties of wolfberry and four different origins of black wolfberry were selected in this study for the identification and analysis of volatile compounds. The volatile components in the samples were detected by the HS-GC-IMS method, and the characteristic fingerprints of volatile substances in wolfberry were established. In all the samples, 95 peaks were detected, and 63 volatile compounds were identified. The fingerprint profiles showed that different wolfberry samples each had their own characteristic volatile substances. It was discovered that the degree of differentiation between different types of goji berry and black wolfberries from various sources was great and that the differences between them were visible using principal component analysis, Euclidean distance analysis, and hierarchical clustering heat map analysis. This may provide a certain theoretical basis for the identification, classification, and flavor analysis of goji berry varieties and origins.

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME-GC-MS.

To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. A total of 27 volatile constituents were found by mass spectra and retention index compared to the data obtained from reference compounds or the related literature and databases; these compounds included nine esters, three sulfur-containing compounds, two nitriles, three ketones, three alkenes, and seven other compounds. Of the 27 compounds, 6 compounds came from the turmeric added to MPs. Among the components detected, some compounds derived from AITC were allyl thiocyanate, carbon disulfide, allyl mercaptan, diallyl sulfide, and diallyl disulfide. The results obtained provide a better and comprehensive recognition of the volatile flavor compounds in MPs, and have some reference values for developing and applying isothiocyanate compounds.

Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes.

The solid-state fermentation process of strongly flavored Baijiu is complicated by the co-fermentation of many different microorganisms in the fermentation pools. The traditional fermentation pools of strong flavor Baijiu are sealed with mud, and this sealed-pit mud is not easy to maintain; therefore, the pit cap is prone to cracks and to caving in. The destruction of the sealed-pit mud may lead to instability in the composition and an abundance of microorganisms in the fermentation process that results in fluctuations of product quality. Thus, the production method of replacing the mud cap with a new steel cap is gradually attracting the attention of scientific and technical workers in the industry. However, so far, there have been relatively few reports on the use of steel lids for sealing pits for fermentation and brewing. In this study, the volatile flavor components of 270 Baijiu samples from mud-sealing and steel-sealing pits of a Chinese Baijiu distillery were studied qualitatively and quantitatively using Gas Chromatography-Mass Spectrometry (Abbreviated as GC-MS). Our statistical methods included Hierarchical Cluster Analysis (Abbreviated as HCA), Principal Component Analysis (Abbreviated as PCA), and Discriminant Analysis (Abbreviated as DA). A statistical analysis was carried out on the yield of strongly flavored Baijiu, and we made a comprehensive evaluation of the Baijiu produced under the two pit-sealing modes with regard to flavor and economic efficiency. The yield of strong flavored Baijiu was 6.7% higher with steel-sealing pits compared with mud-sealing pits. Cluster analysis categorized the strongly flavored Baijiu samples into two categories initially: (1) samples produced using mud-sealing pits and (2) samples using steel-sealing pits. Our analysis also indicated that the 28 compounds used for quantification were selected correctly. Surprising to the experimental staff, the overall score for the steel-sealing pits was greater than that of the mud-sealing pits based on PCA. Using DA, the prediction results were 100% accurate. In summary, through a comparative analysis of the flavor and yield, which are the two main factors that affect the quality of Baijiu in a distillery, and systematic combination at both experimental and theoretical levels, the differences between the Baijiu production by steel-sealing and the traditional mud-sealing were clear. Regardless of the impact of age, the detectable flavor components of Baijiu from the mud-steeling pits were very consistent with those of the steel-sealing pits in terms of richness or concentration. However, steel-sealing pits were significantly superior to mud-sealing pits with respect to output, consistency in quality, and cost (human and economic) savings.

Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS

Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures. The main volatiles were detected and identified by SPME-GC-MS technique in three different anatomical parts of the animals: ham, loin and tenderloin. Other physicochemical characteristics such as moisture, pH and tenderness were also evaluated, although no significant correlation was found between them and the volatiles studied. All duroc (minuscule) pork samples presented a higher sum of aldehydes and alcohols (26.8% on average), with pleasant aromas and remarkable values of odorous activity, than the white pork samples (17.5% on average). When comparing the white pig samples, the data showed a higher amount of aldehydes and alcohols in the tenderloin of the organic pork samples (17.9% versus 10.28%), which could benefit the flavor of this anatomical part. However, in the case of ham samples, aldehydes and alcohols were found to be more abundant in the conventional pork samples (22.2% versus 14.0%). The data obtained were subjected to a principal component analysis (PCA) in which a clear association was found between some volatiles and the rearing system adopted. In particular, a relationship was observed between organic pork ham samples and the compound glycerol-1-myristate (pleasant odor). The compound 4-isopropylcyclohexylamine (unpleasant odor) and organic pork loin samples were also correlated. A discriminant analysis (DA) was performed using a selection of volatiles, obtaining valuable results for the distinction of the origin of pork meat, after an adequate validation of the analytical method.

A high-throughput analysis of volatile compounds with various polarities using headspace stir bar sorptive extraction

Long sample extraction time is usually necessary in the analysis of volatile flavour compounds to achieve high extraction efficiency. However, the long extraction time reduces sample throughput, which results in waste of labour and energy. Therefore, in this study, an improved headspace-stir bar sorptive extraction was developed to extract volatile compounds with varying polarities in a short time. With the aim of achieving high throughput, extraction conditions were selected and optimised based on the combinations of different extraction temperatures (80–160 °C), extraction times (1–61 min), and sample volumes (50–850 μL) through the response surface methodology with Box-Behnken design. After obtaining the preliminary optimal conditions (160 °C, 25 min, and 850 μL), the effect of cold stir bars with shorter extraction time on the extraction efficiency was evaluated. The cold stir bar improved the overall extraction efficiency with better repeatability, and the extraction time was further shortened to 1 min. Then, the effects of different ethanol concentrations and salt additions (sodium chloride or sodium sulfate) were studied, and 10% ethanol concentration with no salt addition provided the highest extraction efficiency for most compounds. Finally, it was verified that the high-throughput extraction condition was feasible for the volatile compounds spiked in a honeybush infusion.

GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages

In order to find out the changes of flavor substances in the processing of Colla corii asini (Ejiao) and provide reference for the flavor and quality control in the production of Ejiao, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the Ejiao products in different processing stages and establish the fingerprint. The differences among these stages were analyzed using multivariate statistical analysis, and the mechanism underlying volatile flavor compound formation was explored by discriminant analysis of Ejiao at different processing stages. The results indicated that Ejiao contains 47 volatile flavor compounds at different processing stages; they mainly include aldehydes, alcohols, esters, ketones, dimethyl disulfide, thiazole, and pyrazines. During Ejiao processing, the formation of these substances is mainly attributable to the Maillard reaction, amino acid or protein-oxidized lipid interaction, lipid oxidation and degradation, and long-chain compound degradation during heating. Principal component analysis results showed that volatile flavor compounds could be used to distinguish different Ejiao processing stages. The current results provide some reference for flavor and quality control of Ejiao products.

Identification and source analysis of volatile flavor compounds in paper packaged yogurt by headspace solid-phase microextraction-gas chromatography-mass spectrometry

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze volatile flavor compounds of yogurt packaged in carton. Volatile flavor compounds of off-flavor yogurt were compared with that of fresh milk, unpackaged yogurt, non-off-flavor yogurt, and its packaging materials. Furthermore, volatile flavor substances from paper packaging materials were analyzed by migration assay. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to describe the changes of volatile compounds in different kinds of yogurt and to identify the potential markers associated with the off-flavor of yogurt. A total of 30 volatile flavor compounds were identified in two kinds of off-flavor yogurt. Importantly, three flavor compounds: Nonanal, 2-ethyl-1-hexanol, and d-limonene were not only detected in off-flavor yogurt, but also in paper packaging materials, which indicated that these substances from paper packaging materials have a certain contribution to off-flavor yogurt. Migration assay combined with VIP values showed that ethanol and ethyl acetate contributed can be considered as the other indicators for the monitoring of yogurt quality.

Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha

Kombucha tea is a traditional drink with a unique flavor, which was obtained by fermenting sugared green tea or black tea with “tea fungus” (Kombucha). This study aimed to produce pure cultured Kombucha and investigate the change of functional components and flavor substances. In the study, an acetic acid bacteria, Komagataeibacter oboediens SW-1, was obtained and used to ferment Kombucha tea with one lactic acid bacteria and two Yeasts. The results showed that the Kombucha tea was prepared with the pure cultured Kombucha. The contents of polyphenols and flavonoids were increased by 55.96% (0.097–0.471 mg/mL), and 88.89% (0.113–0.612 mg/mL) in black tea Kombucha (BTK). In green tea Kombucha (GTK), their contents were increased by 134.65% (0.137–0.535 mg/mL), and by 103.56% (0.219–0.743 mg/mL). The highest titratable acidity was 12.68 g/L in BTK and 15.02 g/L in GTK, and the contents of nine organic acids were 9.82 g/L in BTK and 9.26 g/L in BTK. Flavor analysis showed that 42 and 52 flavor compounds in GTK and BTK were detected, respectively. The correlation analysis of volatile flavor compounds showed that 14 substances had a significant contribution to the composition of typical Kombucha tea flavor.

Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS.

To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying, were depicted via gas chromatography ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found via the Venn diagram and relative odor activity value (ROAV) that n-hexanal, 1-octene-3-ol, decylaldehyde, and 2-pentylthiazole could be the key flavor compounds present in corns. In addition, according to volatile fingerprint characteristics and the aroma profile of sensory evaluation, it was found that corns could be divided into four categories, which was consistent with the results of GC-IMS. Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. The results indicated that a rapid method to classify products was established by GC-IMS. A suitable processing technology could produce a specific flavor, and further refined research might be focused on finding the best way to process corns.

GC- MS analysis of Volatile Flavour Compounds from Cardamom Flavoured peanut milk and their Biological Activities

Peanut milk was prepared by roasting method (roasting for 5 mins followed by soaking for 3 hrs) in CO 6 peanut variety. In the present study volatile bioactive compounds in control and cardamom flavoured peanut milk were identified by GC – MS analysis and identified the rapeutical bioactive compounds present in cardamom flavoured peanut milk. Good quality peanut was weighed and roasted for 5 mins followed by soaking for 3 hrs. Then it was grinded with kernel and water ratio 3:1 and filtered. Palm sugar, cardamom flavour, antioxidant, stabilizer was added and homogenized. The developed flavoured peanut milk was double pasteurized at 85º C for 30 mins. The prepared samples were freeze dried and used for the analysis of volatile compounds. Volatile compounds in the samples were analyzed by GC –MS analysis with suitable solvent. From the results it could be inferred that, compared to control cardamom flavoured peanut milk had linoleic acid ethyl ester, squalene, isoxazole, 5-chloro-4-(2-phenylethyl)-, 9-Octadecenoic acid bioactive compounds. The identified compounds had potent antioxidant, antimicrobial, anticancer and anti-flammatory effects.