关键词: 烘烤花生, 固相微萃取, 香味物质稀释法, 关键风味物质

Abstract:

【Objective】 The objective of this paper is to analyze the key odorants of roasted peanut. 【Method】 The odor- active compounds of roasted peanut were studied using SPME (solid phase microextraction) and GC-O (gas chromatography-olfactometry) methods. 【Result】Thirteenth compounds having high FD(flavor dilution) factors＞256 were identified as butanal, 3-methyl-(chocolate), 2-(2-hydroxyeth-yl)-3-methyl-4-thiophene (fishy), hexanal (grass green), pyrazine, 2,5-di-methyl-(roasted), pyrazine, 2,6-dimethyl (roasted nutty), pyrazine, 2-ethyl-5-methyl (grass, nutty), furfural (raw potato), pyrazine, 3-ethyl-2,5-dimethyl (burnt coffee), benzeneacetaldehyde (honey sweet). 【Conclusion】 Combined with the GC-O and AEDA methods, compared with GC-MS method, this method is more accurate and reliable.

Key words: roasted peanuts, SPME, AEDA, odor-active compounds