Hu Binfang, Zhang Chunhua, Chu Baijun, Gu Peishan, Zhu Baoqing, Qian Wenchao, Chang Xiaomin, Yu Miao, Zhang Yu, Wang Xiangyu
Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
COFCO Nutrition and Health Research Institute, Beijing 102209, China.
Food Chem X. 2023 Sep 16;20:100880. doi: 10.1016/j.fochx.2023.100880. eCollection 2023 Dec 30.
Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were identified and 100 kinds of them were accurately quantified, and 38 compounds out of them were with odorant activity value ≥1. The 33 peanut oils presented varied intensity of 'fresh peanuts', 'roasted nut', 'burnt', 'over-burnt', 'sweet', 'peanut butter-like', 'puffed food' and 'exotic flavor', and could be classified into four aroma types, namely raw, light, thick and salty. Partial least squares regression analysis, random forest and classification regression tree revealed that 2-acetyl pyrazine had a negative effect on 'fresh peanuts' and could distinguish raw flavor samples well; 2-methylbutanal and 4-vinylguaiacol were key compounds of 'roasted nut' and had significant differences (P < 0.0001) in thick and raw flavor samples; furfural contributed to the 'puffed food' as well as key compound of salty flavor.
采用风味组学和机器学习相结合的方法，筛选出33种不同香气类型的浓香花生油中的关键香气成分。共鉴定出108种挥发性化合物，其中100种得到准确定量，其中38种化合物的气味活性值≥1。这33种花生油呈现出不同强度的“新鲜花生”“烤坚果”“烧焦”“过度烧焦”“甜味”“花生酱样”“膨化食品”和“异味”，可分为生香、淡香、浓香和咸香四种香气类型。偏最小二乘回归分析、随机森林和分类回归树分析表明，2-乙酰基吡嗪对“新鲜花生”香气有负面影响，且能很好地区分生香风味样品；2-甲基丁醛和4-乙烯基愈创木酚是“烤坚果”香气的关键化合物，在浓香和生香风味样品中有显著差异（P<0.0001）；糠醛对“膨化食品”香气有贡献，也是咸香风味的关键化合物。
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