烘烤花生中关键香味化合物的研究

doi:10.3864/j.issn.0578-1752.2010.15.018

Scientia Agricultura Sinica ›› 2010, Vol. 43 ›› Issue (15): 3199-3203 .doi: 10.3864/j.issn.0578-1752.2010.15.018

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles Next Articles

Analysis of the Key Odorants of Roasted Peanut

LI Shu-rong, WANG Li, ZHANG Chun-hong, SONG Huan-lu, WANG Shuo, WANG Qiang

(中国农业科学院农产品加工研究所/农业部农产品加工与质量控制重点开放实验室)

Received:2010-03-22 Revised:2010-06-02 Online:2010-08-01 Published:2010-08-01
Contact: WANG Qiang

Abstract

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

LI Shu-rong,WANG Li,ZHANG Chun-hong,SONG Huan-lu,WANG Shuo,WANG Qiang
. Analysis of the Key Odorants of Roasted Peanut
[J].Scientia Agricultura Sinica, 2010, 43(15): 3199-3203 .

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