A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH)

Abstract

Potent odorants in commercially processed peanut, hazelnut, and pumpkin seed oils were evaluated by the application of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH). AEDA revealed 38, 28 and 27 odour-active compounds in peanut, hazelnut, and pumpkin seed oils, respectively. Fifteen odorants were present in all oils; two of them showed the highest flavour dilution factor (FD-factor): 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5-methylpyrazine. Application of GCOH led to the identification of 21, 24, and 24 odorants in peanut, hazelnut, and pumpkin seed oils, respectively. Nine of them were found in all oils: acetaldehyde, propanal, 2-methylpropanal, 2- and 3-methylbutanal, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (E)-2-nonenal and vanillin. The following odorants appeared with relative high FD-factors in the headspace of a single oil: 1-penten-3-one in peanut, 5-methyl-(E)-2-hepten-4-one (Filbertone) in hazelnut, (Z)-4-heptenal and 3-ethyl-2,5-dimethylpyrazine in pumpkin seed oil.