Comparison of key aroma‐active composition and aroma perception of cold‐pressed and roasted peanut oils

Abstract

Summary The difference in the aroma composition of cold‐pressed and roasted peanut oils was investigated. There were 28 and 75 odorants with flavour dilution (FD) factors between 1 and 512 in cold‐pressed and roasted peanut oils, respectively. Fifty‐nine odorants were newly identified in peanut oils. Ten key odorants with odour activity value (OAV) ≥ 1 were identified in cold‐pressed peanut oil, of which hexanal (OAV = 1,288, green), ( E,E )‐2,4‐decadienal (OAV = 370, earthy and fried fat) and α‐pinene (OAV = 34, woody) were the most important contributors to the overall aroma of cold‐pressed peanut oil. 2,3‐Pentanedione (OAV = 5,054, buttery), 2‐methoxy‐4‐vinylphenol (OAV = 326, smoky), 2,5‐dimethylpyrazine (OAV = 160, roasted and nutty) and 2‐methylpyrazine (OAV = 92, roasted and nutty) were the most important contributors among the 26 key odorants to the aroma of roasted peanut oil. Roasting peanut seeds induced apparent changes in the formation of aromatic heterocycles, loss of terpenes and increase in lipid oxidation odorants in peanut oil. This study would provide important practical applications in aroma regulation and process optimisation of peanut oil.