Kaneko Shu, Sakai Ririka, Kumazawa Kenji, Usuki Manabu, Nishimura Osamu
Ogawa & Co, Ltd, Urayasu, Chiba, Japan.
Biosci Biotechnol Biochem. 2013;77(7):1467-73. doi: 10.1271/bbb.130112. Epub 2013 Jul 7.
An investigation by using an aroma extract dilution analysis (AEDA) of the aroma concentrates made from freshly roasted in-shell peanuts and stored peanuts revealed a total of 43 key aroma compounds, including 8 newly identified compounds in peanuts. Among them, 2-isobutyl-3-methoxypyrazine, exhibiting an earthy note, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, exhibiting a caramel-like note, were detected with the highest flavor dilution (FD) factor of 4096 in the fresh peanuts, followed by 3,5-dimethyl-2-ethylpyrazine, exhibiting a nutty note, as having the next highest FD factor of 1024. A quantitative analysis of the key aroma compounds having high FD factors in the fresh peanuts and stored peanuts revealed that 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, 2-propionyl-1-pyrroline, and 3,5-dimethyl-2-vinylpyrazine significantly decreased during storage, while methyl 2-methyl-3-furyl disulfide, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 2-methoxy-4-vinylphenol significantly increased. The sensory experiments revealed that the fresh peanuts presented strong roasty/meaty, popcorn-like, and nutty notes, as well as moderate spicy/burnt and caramel-like notes, whereas the stored peanuts presented significantly weak roasty/meaty and popcorn-like notes and a significantly strong spicy/burnt note. Based on the comparative AEDAs, the quantitative analysis, and the sensory analysis, it was concluded that the freshly roasted peanut aroma comprised the significant contributions of 2-methyl-3-furanthiol exhibiting a roasty/meaty note, and of 2-acetyl-1-pyrroline and 2-propionyl-1-pyrroline exhibiting a popcorn-like note, and the lesser contribution of 2-methoxy-4-vinylphenol exhibiting a spicy/burnt note. In particular, 2-methyl-3-furanthiol, which was only detected in the freshly roasted peanut aroma concentrate, might be an essential component describing the freshness of the roasted peanut aroma by its diffusive roasty/meaty note.
通过对新鲜带壳烘烤花生和储存花生制成的香气浓缩物进行香气提取物稀释分析（AEDA），共鉴定出43种关键香气化合物，其中包括8种花生中新发现的化合物。其中，具有土腥味的2-异丁基-3-甲氧基吡嗪和具有焦糖味的4-羟基-2,5-二甲基-3(2H)-呋喃酮在新鲜花生中的风味稀释（FD）因子最高，为4096，其次是具有坚果味的3,5-二甲基-2-乙基吡嗪，其FD因子次之，为1024。对新鲜花生和储存花生中具有高FD因子的关键香气化合物进行定量分析，结果表明，2-甲基-3-呋喃硫醇、2-乙酰基-1-吡咯啉、2-丙酰基-1-吡咯啉和3,5-二甲基-2-乙烯基吡嗪在储存过程中显著减少，而2-甲基-3-呋喃基二硫化物、4-羟基-2,5-二甲基-3(2H)-呋喃酮和2-甲氧基-4-乙烯基苯酚则显著增加。感官实验表明，新鲜花生呈现出强烈的烤香/肉香、爆米花味和坚果味，以及适度的辛辣/焦糊味和焦糖味，而储存花生的烤香/肉香和爆米花味则明显较弱，辛辣/焦糊味明显较强较浓。基于对比AEDA、定量分析和感官分析，得出结论：新鲜烘烤花生的香气主要由具有烤香/肉香的2-甲基-3-呋喃硫醇、具有爆米花味的2-乙酰基-1-吡咯啉和2-丙酰基-1-吡咯啉贡献，而具有辛辣/焦糊味的2-甲氧基-4-乙烯基苯酚贡献较小。特别是，仅在新鲜烘烤花生香气浓缩物中检测到的2-甲基-3-呋喃硫醇，可能因其扩散性的烤香/肉香而成为描述烘烤花生香气新鲜度的关键成分。
