Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time.

ABSTRACT: Storage time significantly influences the aroma quality of peanut oil. In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion migration spectrometry (GC-IMS) were used to analyze the volatile flavor compounds of hot-pressed peanut oil baked at two temperatures (140 °C and 160 °C, denoted as OPO and RPO, respectively) during storage. The two methods detected 80 and 76 volatile flavor compounds, respectively, and principal component analysis (PCA) revealed clear distinctions between OPO and RPO during the storage period. Ten key aroma compounds were identified based on relative odor activity value (ROAV) analysis, including 3-methylbutanal, hexanal, heptanal, octanal, benzeneacetaldehyde, 3-ethyl-2,5-dimethylpyrazine,2-ethyl-6-methylpyrazine, acetylpyrazine, 2

SUBMITTER: Yang G 

PROVIDER: S-EPMC12651882 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature