Effects of pretreatment on flavor of peanut oil with cold-pressed process
The volatile flavor compounds from cold-pressed peanut oils which were pretreated by pulsed electric field (PEF), microwave (MW) and ultrasonic wave (UW) respectively were concentrated by HS-SPME and analyzed by GC-MS. The types and relative contents of aldehydes, ketones, pyrazines and other volati...
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2020-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200204?st=article_issue |
| _version_ | 1797804686445641728 |
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| author | QIAO Ze-ru LIU Guo-qin LI Lin |
| author_facet | QIAO Ze-ru LIU Guo-qin LI Lin |
| author_sort | QIAO Ze-ru |
| collection | DOAJ |
| description | The volatile flavor compounds from cold-pressed peanut oils which were pretreated by pulsed electric field (PEF), microwave (MW) and ultrasonic wave (UW) respectively were concentrated by HS-SPME and analyzed by GC-MS. The types and relative contents of aldehydes, ketones, pyrazines and other volatile flavor substances in peanut oil were studied. The results indicated that a total of 97 volatile flavor substances were identified from the tested samples. And the cold-pressed peanut oil prepared by different pretreatment methods had different volatile flavor substances. In PEF-pretreated-cold-pressed peanut oil, acetoin was the characteristic flavor compound which has a pleasant aroma of butter. Among the volatile flavor substances of MW-pretreated-cold-pressed peanut oil, pyrazines and pyrroles have nutty and roasty flavor, and this type of cold-pressed peanut oil had flavor characteristics similar to those of hot-pressed peanut oil. The volatile flavor substances of UW-pretreated-cold-pressed peanut oil were mainly acids, showing a smell of oleic acid. Hence, there were significant differences in the effect of pretreatment on volatile flavor substances of cold-pressed peanut oil, and different flavors of cold-pressed peanut oil can be obtained by changing the pretreatment method. |
| first_indexed | 2024-03-13T05:40:56Z |
| format | Article |
| id | doaj.art-b1aba52414614c71b966bea30e17fbc6 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T05:40:56Z |
| publishDate | 2020-03-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-b1aba52414614c71b966bea30e17fbc62023-06-14T01:33:39ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612020-03-01282222910.16210/j.cnki.1007-7561.2020.02.004Effects of pretreatment on flavor of peanut oil with cold-pressed processQIAO Ze-ru0LIU Guo-qin1LI Lin2School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, Guangdong 510640, ChinaSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, Guangdong 510640, ChinaSchool of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Ministry of Education Engineering Research Center of Starch & Protein Processing, South China University of Technology, Guangzhou, Guangdong 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, Guangdong 523808, ChinaThe volatile flavor compounds from cold-pressed peanut oils which were pretreated by pulsed electric field (PEF), microwave (MW) and ultrasonic wave (UW) respectively were concentrated by HS-SPME and analyzed by GC-MS. The types and relative contents of aldehydes, ketones, pyrazines and other volatile flavor substances in peanut oil were studied. The results indicated that a total of 97 volatile flavor substances were identified from the tested samples. And the cold-pressed peanut oil prepared by different pretreatment methods had different volatile flavor substances. In PEF-pretreated-cold-pressed peanut oil, acetoin was the characteristic flavor compound which has a pleasant aroma of butter. Among the volatile flavor substances of MW-pretreated-cold-pressed peanut oil, pyrazines and pyrroles have nutty and roasty flavor, and this type of cold-pressed peanut oil had flavor characteristics similar to those of hot-pressed peanut oil. The volatile flavor substances of UW-pretreated-cold-pressed peanut oil were mainly acids, showing a smell of oleic acid. Hence, there were significant differences in the effect of pretreatment on volatile flavor substances of cold-pressed peanut oil, and different flavors of cold-pressed peanut oil can be obtained by changing the pretreatment method.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200204?st=article_issuepulsed electric field pretreatmenths-spmegc-mspeanut oilvolatile flavor compounds |
| spellingShingle | QIAO Ze-ru LIU Guo-qin LI Lin Effects of pretreatment on flavor of peanut oil with cold-pressed process Liang you shipin ke-ji pulsed electric field pretreatment hs-spme gc-ms peanut oil volatile flavor compounds |
| title | Effects of pretreatment on flavor of peanut oil with cold-pressed process |
| title_full | Effects of pretreatment on flavor of peanut oil with cold-pressed process |
| title_fullStr | Effects of pretreatment on flavor of peanut oil with cold-pressed process |
| title_full_unstemmed | Effects of pretreatment on flavor of peanut oil with cold-pressed process |
| title_short | Effects of pretreatment on flavor of peanut oil with cold-pressed process |
| title_sort | effects of pretreatment on flavor of peanut oil with cold pressed process |
| topic | pulsed electric field pretreatment hs-spme gc-ms peanut oil volatile flavor compounds |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200204?st=article_issue |
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