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Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil
Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examine the differences in the peanut oil aroma on the bas...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8197802/ https://www.ncbi.nlm.nih.gov/pubmed/34072807 http://dx.doi.org/10.3390/molecules26113306 |
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author | Yang, Kai-Min Chao, Louis Kuoping Wu, Chin-Sheng Ye, Zih-Sian Chen, Hsin-Chun |
author_facet | Yang, Kai-Min Chao, Louis Kuoping Wu, Chin-Sheng Ye, Zih-Sian Chen, Hsin-Chun |
author_sort | Yang, Kai-Min |
collection | PubMed |
description | Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examine the differences in the peanut oil aroma on the basis of variety, roasting temperatures, and pressing components. The results revealed that the optimal conditions for extracting peanut oil were achieved through the use of 50/30 μm DVB/CAR/PDMS fibers at 60 °C for 50 min. The primary compounds present in peanut oil were pyrazines. When peanuts were roasted, the temperature raised from 120 °C to 140 °C and the content of aldehydes in peanut oil increased; however, the content of aldehydes in No. 9 oil at 160 °C decreased. The components of peanut shell oil varied depending on the peanut variety. The most marked difference was observed in terms of the main compound at the two roasting temperatures. This compound was a pyrazine, and the content increased with the roasting temperature in hekei oils. When the roasting temperature was lower, No. 9 oil contained more fatty acid oxidation products such as hexanal, heptanal, and nonanal. When the roasting temperature increased, No. 9 oil contained more furfural and 5-methylfurfural. Heren oil was easier to oxidize and produced nonanal that possessed a fatty aroma. |
format | Online Article Text |
id | pubmed-8197802 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-81978022021-06-14 Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil Yang, Kai-Min Chao, Louis Kuoping Wu, Chin-Sheng Ye, Zih-Sian Chen, Hsin-Chun Molecules Article Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography–mass spectrometry (GC-MS) to examine the differences in the peanut oil aroma on the basis of variety, roasting temperatures, and pressing components. The results revealed that the optimal conditions for extracting peanut oil were achieved through the use of 50/30 μm DVB/CAR/PDMS fibers at 60 °C for 50 min. The primary compounds present in peanut oil were pyrazines. When peanuts were roasted, the temperature raised from 120 °C to 140 °C and the content of aldehydes in peanut oil increased; however, the content of aldehydes in No. 9 oil at 160 °C decreased. The components of peanut shell oil varied depending on the peanut variety. The most marked difference was observed in terms of the main compound at the two roasting temperatures. This compound was a pyrazine, and the content increased with the roasting temperature in hekei oils. When the roasting temperature was lower, No. 9 oil contained more fatty acid oxidation products such as hexanal, heptanal, and nonanal. When the roasting temperature increased, No. 9 oil contained more furfural and 5-methylfurfural. Heren oil was easier to oxidize and produced nonanal that possessed a fatty aroma. MDPI 2021-05-31 /pmc/articles/PMC8197802/ /pubmed/34072807 http://dx.doi.org/10.3390/molecules26113306 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Yang, Kai-Min Chao, Louis Kuoping Wu, Chin-Sheng Ye, Zih-Sian Chen, Hsin-Chun Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil |
title | Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil |
title_full | Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil |
title_fullStr | Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil |
title_full_unstemmed | Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil |
title_short | Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil |
title_sort | headspace solid-phase microextraction analysis of volatile components in peanut oil |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8197802/ https://www.ncbi.nlm.nih.gov/pubmed/34072807 http://dx.doi.org/10.3390/molecules26113306 |
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