Sensory Assessment and Volatile Substance Analysis Based on GC-IMS in High-Oleic Peanut Oil
Zhao Jianxin
Wang Enqi
Cao Huan
Zhao Xuhong
Liang Chengwei
Sun Jie
Pan Lijuan
Song Yu
Yin Xiangzhen
Chi Xiaoyuan
Abstract：In order to explore the relationships between volatile flavors and sensory indicators in high-ole-ic peanut oil,three high-oleic peanut cultivars(Huayu 9111,Huayu 917 and Huayu 910)were used as raw materials to prepare peanut oil after baking in this research.Sensory evaluation was conducted,the volatile components of different peanut oils were analyzed by gas chromatography-ion mobility spectrometry(GC-IMS)method,and their oxidative stability index were determined.The results showed that the overall preference of Huayu 917 was superior to Huayu 9111 and Huayu 910.Their were 77 volatile components detected out,and the main ones in the 38 determined flavor components were aldehydes and pyrazines.Extremely significant or significant differences in main volatile flavor peak volume were detected among different varieties.The charac-teristic aroma substance of hexaldehyde,nonaldehyde,2-methylpyyrazine,(E)-2-hexenal,2,5-dimeth-ylpyrazine,benzaldehyde,and phenylacetaldehyde could describe the aroma of peanut oil well.The oxidative index of Huayu 9111,Huayu 910 and Huayu 917 was 15.24,18.45 and 19.67 hours,respectively.The re-sults of correlation analysis showed that the content of 2,5-dimethylpyrazine and 2-methylpyrazine was positive-ly correlated with nutty aroma,barbecue aroma and overall preference.The content of nonanal and hexanal was positively correlated with sweet aroma.The oxidative stability index was highly significantly positively cor-related with oleic acid content,and highly significant negatively correlated with content of linoleic acid,pal-mitic acid,docosanoic acid and tetracosanoic acid.In summary,the volatile flavor compounds directly affected the sensory quality of peanut oil,and the content of oleic acid directly affected the oxidative stability of peanut oil.This study could provide a reliable basis for the identification of peanut oils,which is of great significance for evaluating the quality of peanut oil,and selecting peanut varieties suitable for oil production.
Keywords：High-oleic peanut oilSensory evaluationVolatile flavor componentsOxidative stability indexGC-IMS
Publication Date：2025-09-30
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：10( 72-81 )