Comparison in flavor of high-oleic acid fragrant peanut oil and common fragrant peanut oil
In order to investigate the relationship between sensory attributes and aroma precursors of fragrant peanut oil,the high-oleic acid peanut kernels and common peanut kernels were used as raw materials to prepare fragrant peanut oil by stir-frying,pressing and hydration degumming.The physicochemical indexes,amino acid and sugar content changes of high-oleic acid peanut kernels(produced in Shandong,Anhui and Hebei)and common peanut kernels(produced in Shandong)and the fatty acid composition of their fragrant oils were tested.The sensory attributes of fragrant peanut oil and the correlation between aroma precursors(amino acids and sucrose)variables and sensory attributes of fragrant peanut oil were analyzed.In addition,the content of flavor compounds in fragrant peanut oil were measured.The results showed that the fat content in Anhui and Hebei high-oleic acid peanut kernels was higher than that of common peanut kernels.The amino acid loss of high-oleic acid peanut kernels was more after stir-frying,and the sucrose loss of high-oleic acid peanut kernels from Anhui and Hebei was more.The monounsaturated fatty acid content of high-oleic acid peanut oil was higher,reaching 77.28%-81.35%,and the oxidation induction period was 5.7-11.7 times that of common peanut oil.The intensity of cooked nut aroma,peanut butter aroma,burnt aroma and paste aroma of high-oleic acid peanut oil was stronger than that of common peanut oil,but the intensity of sweet aroma and raw peanut aroma was weaker than that of common peanut oil.There was significant correlation between the aroma precursors variables of peanut oil and sensory attributes intensity.The contents of heterocyclic,phenolic and ketone compounds in high-oleic acid peanut oil were higher than those in common peanut oil.In general,the difference in the changes of aroma precursors in high-oleic acid peanut kernels and common peanut kernels before and after stir-frying makes the difference in the content of flavor compounds and sensory evaluation results in high-oleic acid peanut oil and common peanut oil.
NETL
NSTL
万方数据
