Journal of food science

Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil.

PMID 21535807


The changes in volatile compounds composition of peanut oil during the roasting process of aromatic roasted peanut oil (ARPO) production were investigated. The analyses were performed by gas chromatography-mass spectrometry combined with headspace solid phase microextraction (HS-SPME/GC-MS). Among the volatiles identified in ARPO, the N-heterocyclic chemical class possessed the highest relative percentage area (RPA) 61.68%, followed by O-heterocyclic group with an RPA of 24.57%. Twenty pyrazines were considered to be the key contributors to the intense nutty/roasty flavor typical of ARPO. Compounds that increased significantly in concentration during the roasting process were mainly Maillard reaction products, as well as compounds derived from Strecker degradation and lipid peroxidation. The results clearly showed that the roasting process was necessary to obtain the typical nutty/roasty aroma of ARPO. ARPO is the traditional edible oil in China that possesses a characteristic strong nutty and roasty flavor that distinguishes it from other edible vegetable oils. During the production, the roasting process is the crucial factor for the formation of the typical roasted peanut aroma that plays an important role in sensory quality of peanut oil. In our investigation, not only the volatile changes of peanut oil pressed from relevant peanut seeds roasted at different roasting time were determined, but also the contributions of identified volatiles on the typical nutty/roasty flavor of ARPO were discussed. Our work clearly demonstrated the significant effect of roasting process on the typical flavor formation of ARPO. The results are valuable as scientific guidance for the roasting process that better satisfy demands of the peanut oil industries for better flavor.