Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil

Abstract

Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examine the differences in the peanut oil aroma on the basis of variety, roasting temperatures, and pressing components. The results revealed that the optimal conditions for extracting peanut oil were achieved through the use of 50/30 μm DVB/CAR/PDMS fibers at 60 °C for 50 min. The primary compounds present in peanut oil were pyrazines. When peanuts were roasted, the temperature raised from 120 °C to 140 °C and the content of aldehydes in peanut oil increased; however, the content of aldehydes in No. 9 oil at 160 °C decreased. The components of peanut shell oil varied depending on the peanut variety. The most marked difference was observed in terms of the main compound at the two roasting temperatures. This compound was a pyrazine, and the content increased with the roasting temperature in hekei oils. When the roasting temperature was lower, No. 9 oil contained more fatty acid oxidation products such as hexanal, heptanal, and nonanal. When the roasting temperature increased, No. 9 oil contained more furfural and 5-methylfurfural. Heren oil was easier to oxidize and produced nonanal that possessed a fatty aroma.

Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils

“…Peanut kernels (1 kg) were roasted at 160 °C for 30 min in a forced‐air convection oven. This roasting condition was chosen in agreement with the industry manufacturing practices which would produce peanut oil with a moderately roasted flavour and was comparable to the commercial peanut oil products (Yang et al ., 2021). The roasted peanuts were rapidly cooled to room temperature by a fan‐assisted cooling machine, grounded and extracted by a YKY‐6YL‐550 hydraulic pressing machine (Bafang Machinery Co. Ltd., China) to produce the roasted peanut oil.…”

Impact of Feeding Probiotics on Blood Parameters, Tail Fat Metabolites, and Volatile Flavor Components of Sunit Sheep

“…Volatile flavor compounds in the tail fat of the LTF group showed unique advantages over the CTF group. Nonanal not only has a fatty aroma but also improves the nutritional value of edible oil [ 33 ]. Dry-aged beef tenderloin has a unique nonanal flavor and high levels of lipid and protein oxidation [ 34 ].…”

Effects of Different Extraction Methods on Vanilla Aroma

“… 1 Tentatively identification of components based on GC-MS library (Wiley 7n). 2 literature retention indices obtain from [ 19 , 22 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ] and reference were checked for all on DB-1. 3 Retention indices, using paraffin (C 5 –C 25 ) as references.…”

“…Cai et al [4] speculated that this phenomenon was caused by the hydrolysis and pyrolysis of the compounds during the extraction process. [19,22,[27][28][29][30][31][32][33][34][35][36] and reference were checked for all on DB-1. 3 Retention indices, using paraffin (C 5 -C 25 ) as references.…”