Analysis of roasted peanuts based on GCMS combined with GCIMS

Author:

Zhang Liangchen1,Shi Puxiang2,Sun Jian13,Xie Mengxi1ORCID,Wang Haixin2,Shi Taiyuan1,Yu Miao1ORCID

Affiliation:

1. Institute of Food and Processing, Liaoning Academy of Agricultural Sciences Shenyang China

2. Institute of Sandy Land Management and Utilization of Liaoning Fuxin China

3. Department of Food Science Shenyang Agricultural University Shenyang China

Abstract

AbstractThe present study used gas chromatography–mass spectrometry (GC–MS) and gas chromatography–ion mobility spectrometry (GC–IMS) to separate and identify the characteristic volatile flavor substances in 30 roasted peanut samples. GC–MS identified 59 volatile compounds, and GC–IMS detected 61 volatile flavor substances. The 30 peanut varieties were then divided into four groups on the basis of their volatile flavor substances using principal component analysis (PCA), and a fingerprint profile of the varieties' volatile characteristics was established from information peaks identified in the spectra. Descriptive sensory analysis (DSA) was performed to distinguish differences in flavor attributes between roasted peanut varieties. Partial least squares regression (PLSR) was performed with the volatile flavor content of roasted peanuts as the independent variable and the flavor attribute score as the dependent variable. These findings provide a basis for predicting the appeal of roasted peanuts based on their composition and demonstrate a potential avenue for improving food flavor quality.

Funder

Key Research and Development Program of Liaoning Province

Postdoctoral Research Foundation of China

Publisher

Wiley

Subject

Food Science

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