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...
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| Published in | Molecules (Basel, Switzerland) Vol. 26; no. 11; p. 3306 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
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31.05.2021
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| Abstract | 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. |
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| AbstractList | 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. 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.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. |
| Author | Wu, Chin-Sheng Chao, Louis Kuoping Ye, Zih-Sian Yang, Kai-Min Chen, Hsin-Chun |
| AuthorAffiliation | 2 Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan; kuoping@mail.cmu.edu.tw (L.K.C.); cswu@mail.cmu.edu.tw (C.-S.W.) 1 Department of Hospitality Management, Mingdao University, Changhua 523, Taiwan; a9241128@gmail.com |
| AuthorAffiliation_xml | – name: 2 Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan; kuoping@mail.cmu.edu.tw (L.K.C.); cswu@mail.cmu.edu.tw (C.-S.W.) – name: 1 Department of Hospitality Management, Mingdao University, Changhua 523, Taiwan; a9241128@gmail.com |
| Author_xml | – sequence: 1 givenname: Kai-Min orcidid: 0000-0003-0270-3511 surname: Yang fullname: Yang, Kai-Min – sequence: 2 givenname: Louis Kuoping orcidid: 0000-0003-1112-3850 surname: Chao fullname: Chao, Louis Kuoping – sequence: 3 givenname: Chin-Sheng surname: Wu fullname: Wu, Chin-Sheng – sequence: 4 givenname: Zih-Sian surname: Ye fullname: Ye, Zih-Sian – sequence: 5 givenname: Hsin-Chun orcidid: 0000-0002-6076-3611 surname: Chen fullname: Chen, Hsin-Chun |
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| SubjectTerms | Adsorption Arachis hypogaea Fatty acids Hot pressing HS-SPME Lipids Oxidation peanut oil Peanuts pyrazines Vegetable oils |
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| Title | Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil |
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