山东农业科学2025，Vol.57Issue(9)：72-81,10.DOI:10.14083/j.issn.1001-4942.2025.09.008
高油酸花生油感官评定及基于GC-IMS法的挥发性物质分析
Sensory Assessment and Volatile Substance Analysis Based on GC-IMS in High-Oleic Peanut Oil
摘要
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.关键词
高油酸花生油/感官评定/挥发性风味物质/氧化稳定性指数/GC-IMSKey words
High-oleic peanut oil/Sensory evaluation/Volatile flavor components/Oxidative stability index/GC-IMS分类
农业科技引用本文复制引用
赵健鑫,迟晓元,王恩琪,曹欢,赵旭红,梁成伟,孙杰,潘丽娟,宋昱,殷祥贞..高油酸花生油感官评定及基于GC-IMS法的挥发性物质分析[J].山东农业科学,2025,57(9):72-81,10.基金项目
新疆维吾尔自治区重大科技专项(2022A02008-3) （2022A02008-3）
泰山学者工程资助项目(tstp20240523,tsqn202312292) （tstp20240523,tsqn202312292）
国家现代农业产业技术体系项目(CARS-13) （CARS-13）
山东省自然科学基金项目(ZR2021QC172,ZR2023QC146) （ZR2021QC172,ZR2023QC146）
