Correlation Analysis Between Color Indexes of Roasted Peanuts and Quality of Hydraulically Pressed Peanut Oil
Given the high cost and complexity of quality identification of hydraulically pressed peanut oil in actual production,this study explored the correlation between color indexes of roasted peanuts and the quality indexes of peanut oil under the fixed pressing condition(hydraulic pressure:65 mPa;pressing time:30 min),to lay a foundation for the quantitative evaluation of the quality of peanut oil by using color indexes.The color indexes(e.g.,L*value)of peanuts,the flavor indexes(e.g.,flavor intensity)and quality indexes(e.g.,acid value)of peanut oil under different roasting conditions were measured using roasted peanuts and corresponding hydraulically pressed peanut oil as the objects.On this basis,the correlations between the above color indexes,flavor indexes,and quality indexes were analyzed.The results showed that the L*and a*values were significantly correlated with the total number of flavor compounds,the number of pyrazine compounds,the relative content of pyrazine compounds,and the peroxide value,respectively,with the L*value being negatively correlated and the a*value being positively correlated.The b*value was significantly positively correlated with the total number of flavor compounds and the relative content of pyrazine compounds.The a*/b*values,C values and H values were significantly correlated with the total number of flavor compounds,the number of pyrazine compounds and the relative content of pyrazine compounds,respectively,with the a*lb*and C values being positively correlated and the H value being negatively correlated with the above indicators.Considering the coverage of the relevance of the above color indexes,the simplicity in practical operation and the production cost,it was suggested that the L*and a*values be selected as the quantitative evaluation indexes of peanut oil qualities.
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