| 233 | 0 | 9 |
| Downloads | Citas | Reads |
To investigate the effects of different peanut varieties and their processing techniques on the volatile compounds in edible peanuts, two traditional export peanut varieties(Huayu22, Luhua10) were selected in this study to analyze their differences in volatile flavor compounds among their raw kernels, roasted in-shell peanuts(roasted pods), and roasted shelled kernels(roasted kernels). Analysis was performed using Gas Chromatography-Ion Mobility Spectrometry(GC-IMS) combining with Odor Activity Values(OAV).The results revealed that 34 volatile compounds were identified in raw kernels, among which Huayu22 and Luhua10 contained 16 and 5 unique dominant volatile compounds, respectively. A total of 14 compounds exhibited OAVs greater than 1, with key flavor compounds including 3-methylbutan-1-ol and(E)-2-hexenal. Roasting significantly increased the number of volatile compounds to 59, with 40 compounds exhibiting OAVs greater than 1. Distinct flavor profiles were observed between roasted pods and roasted kernels: Benzaldehyde and 2,6-dimethyl-3-ethylpyrazine showed significantly higher OAVs in roasted pods, contributing nutty and fruity-sweet notes. Conversely, 2-pentylfuran, 3-methylbutan-1-ol, and hexan-1-ol exhibited significantly higher OAVs in roasted kernels, contributing beany and whisky-like aromas. Huayu22 demonstrated more abundant volatile compound profile than Luhua10. The contents of compounds contributing nutty and fruity-sweet notes in the raw kernels and processed products of Huayu22 were significantly higher than those of Luhua10. This study elucidates the mechanism by which variety and processing methods synergistically regulate peanut flavor: Varieties provide the material basis, while processing methods shape the aroma profile by altering the odor activity values(OAVs) of key compounds. The findings provide a basis for selection of flavor-optimized varieties and improvement of processing techniques to enhance the flavor quality of peanut products.
[1] 王永慧，杨久涛，彭科研，等.中国花生产业现状及展望[J].农业展望，2024,20(8):86-91.
[2] 唐礼智.我国花生国际竞争力的比较分析与提升对策[J].农业经济问题，2007(12):70-74.
[3] 熟制花生(仁):SB/T 10614-2011 [S].北京：中国标准出版社，2011.
[4] NETA E R,SANDERS T,DRAKE M A.Understanding peanut flavor:a current review[M].Handbook of Fruit and Vegetable Flavors.New Jersey:John Wiley & Sons Inc,2010:985-1022.
[5] 王洪云，张翠英，孙健，等.不同加工工艺对真空油炸花生品质特性的影响[J].中国食物与营养，2015,21(10):35-39.
[6] 孙泓希，于树涛，王传堂，等.不同加工方式的食用型花生感官和营养品质综合评价[J].花生学报，2022(2):65-74.
[7] LEUNISSEN M,DAVIDSON V I,KAKUDA Y.Analysis of volatile flavor components in roasted peanuts using supercritical fluid extraction and gas chromatography-mass spectrometry[J].Journal of Agricultural and Food Chemistry,1996,44(9):2694-2699.
[8] MASON M E,JOHNSON B,HAMMING M.Flavor components of roasted peanuts.Some low molecular weight pyrazines and a pyrrole[J].Journal of Agricultural and Food Chemistry,1966,14(5):454-460.
[9] MASON M E,JOHNSON B,HAMMING M C.Volatile components of roasted peanuts.The major monocarbonyls and some noncarbonyl components[J].Journal of Agricultural and Food Chemistry,1967,15(1):66-73.
[10] JOHNSON B R,WALLER G R,BURLINGAME A L.Volatile components of roasted peanuts:Basic fraction[J].Journal of Agricultural and Food Chemistry,1971a,19(5):1020-1024.
[11] JOHNSON B R,WALLER G R,FOLTZ R L.Volatile components of roasted peanuts:Neutral fraction[J].Journal of Agricultural and Food Chemistry,1971b,19(5):1025-1027.
[12] WALRADT J P,PITTET A O,KINLIN T E,et al.Volatile components of roasted peanuts[J].Journal of Agricultural and Food Chemistry,1971,19(5):972-979.
[13] HO C T,LEE M H,CHANG S S.Isolation and identification of volatile compounds from roasted peanuts[J].Journal of Food Science,1981,47(1):127-133.
[14] SINGLEON J A,PATTEE H E,JOHNS E B.Influence of curing temperature on the volatile components of peanuts[J].Journal of Agricultural and Food Chemistry,1971,19(1):130-133.
[15] LIN M,LONG M X,LI G L,et al.Analysis of peanut using near-infrared spectroscopy and gas chromatography-mass spectrometry:Correlation of chemical components and volatile compounds [J].International Journal of Food Properties,2016,19(3):508-520.
[16] IZHAR A,SWATI S,CHHAYA S.Dynamic-head space GC-MS analysis of volatile odorous compounds generated from unbleached and pulps and effects on strength properties during ageing [J].Nordic Pulp & Paper Research Journal,2021,36(3):465-474.
[17] 周宇科，郑传洋，任汐月，等.不同产地花生酱的挥发性风味成分比较分析[J].现代食品科技，2023,39(4):297-310.
[18] GIRI A,OSAKO K,OHSHLMA T.Identification and characterisation of headspace volatiles of fish miso,a Japanese fishmeat based fermented paste,with special emphasis on effect of fish species and meat washing [J].Food Chemistry,2010,120(2):621-631.
[19] 卞景阳，孙兴荣，刘琳帅，等.基于顶空气相色谱-离子迁移谱的不同品种香稻米快速鉴别方法[J].食品研究与开发，2024,45(4):164-171.
[20] HE J,YE L H,LI J H,et al.Identification of Ophiopogonis Radix from different producing areas by headspace-gas chromatographyion mobility spectrometry analysis[J].Journal of Food Biochemistry,2022,46(6):e13850.
[21] YUAN Z Y,QU H Y,XIE M Z,et al.Direct authentication of three Chinese materia medica species of the Lili Bulbus family in terms of volatile components by headspace-gas chromatography-ion mobility spectrometry[J].Analytical Methods,2019,11(4):530-536.
[22] QIN G J,ZHAO G J,OUYANG C B,et al.Aroma components of tobacco powder from different producing areas based on gas chromatography ion mobility spectrometry[J].Open Chemistry,2021,19(1):442-450.
[23] CHEN T,QI X P,CHEN M J,et al.Discrimination of chinese yellow wine from different origins based on flavor fingerprint[J].Acta Chromatographica,2020,32(2):139-144.
[24] 赵健鑫，殷祥贞，姜骁，等.不同花生品种烤仁加工特性分析[J].花生学报，2024,53(2):91-97.
[25] 赵健鑫，殷祥贞，许静，等.油炸花生仁品质特性分析[J].花生学报，2024,53(3):80-87.
[26] 赵健鑫，王恩琪，曹欢，等.高油酸花生油感官评定及GC-IMS挥发性物质分析[J].山东农业科学，2025,57(9):72-81.
[27] 王玉杰，冯素萍，郭熠，等.基于顶空气相色谱-离子迁移谱技术分析花生烘烤后挥发性风味物质的变化[J].食品安全质量检测学报，2024,15(10):224-233.
[28] 黄梅，胡荣锁，董文江，等.酿酒酵母介导的半干法加工咖啡豆风味品质比较分析[J].现代食品科技，2023,39(4):249-262.
[29] 里奥·范海默特.化合物香味阈值汇编[M].刘强，冒德寿，汤峨，译.北京：科学出版社，2015.
[30] GAO P,JIANG O X,XU Y S,et al.Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan:GC-MS,odor activity value and sensory evaluation by partial east squares regression[J].International Journal of Food Properties,2020,23(1):213-226.
[31] ZHU J C,WANG L Y,XIAO Z B,et al.Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O),odor activity value (OAV) gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD)[J].Food Chemistry,2018,245:775-785.
[32] YIN W T,MA X T,LI S I,et al.Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils[J].Food Research International,2021,150:110794.
[33] YU M G,LI T,SONG H L.Characterization of key aroma-active compounds in four commercial oyster sauce by SGC/GC×GC-O-MS,AEDA,and OAV[J].Journal of Food Composition and Analysis,2022,107:104368.
[34] WANG H L,YANG P,LIU C,et al.Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS,AEDA,DHDA,OAV and quantitative measurements[J].Journal of Food Composition and Analysis,2022,114:104805.
[35] 黄琳洁，徐凯，周承哲，等.不同海拔政和白茶品质差异分析[J].食品科学，2023,44(16):274-283.
[36] LI C,AL-DALALI S,WANG Z,et al.Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O,GC-IMS,and Enose[J].Food Chemistry,2022,386:132728.
Basic Information:
DOI：10.14001/j.issn.1002-4093.2026.01.011
China Classification Code:TS205
Citation Information:
[1]WANG Feifei,ZHANG Shengzhong,HU Xiaohui ,et al.Effects of Different Varieties and Processing Techniques on Volatile Flavor Compounds of Peanuts[J].Journal of Peanut Science,2026,55(01):94-110+122.DOI:10.14001/j.issn.1002-4093.2026.01.011.
Fund Information:
山东省重点研发计划(竞争性创新平台)(2025CSPT167); 山东省农业科学院创新工程(CXGC2025E02)
2025-12-29
2025-12-29
2025-12-29