The Optimization of Pretreatment Parameters Based on Fuzzy Mathematic Evaluation and Aroma Component Analysis of Flavored Peanut Oil Bodies

Abstract

Abstract: Nine pretreatment parameters of flavored peanut oil bodies were optimized by fuzzy mathematic evaluation combined with gas chromatography-mass spectrometry (GC-MS). Subsequently, the volatile aroma components of flavored peanut oil bodies and the effects of characteristic compounds on overall flavor were explored through principal component analysis and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that sample in 140 oC-30 min pretreatment parameter had the highest comprehensive score, and showed light raw smell, strong characteristic flavor and no peculiar smell, meaning a consistent result between GC-MS-analysis and fuzzy mathematics evaluation, thus determined the optimal pretreatment parameter of flavored peanut oil bodies was 140 oC-30 min. The results of principal component analysis and OPLS-DA analysis showed that heterocyclics, aldehydes and ketones, alcohols and phenols, and other components were the important components that affected the aroma of flavored peanut oil bodies. The key characteristic compounds corresponding to each category were: 2 -Ethyl-6-methylpyrazine, N-methylpyrrole, 2,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, 2,3-dihydrobenzo Furan, 3,5-diethyl-2-methylpyrazine; benzaldehyde, phenylacetaldehyde; 2-methoxy-4-vinylphenol; 1-methylpyrrole-2-carboxylic acid methyl ester. The above research provided a reference for the development and application of oil bodies.

Key words: Flavored peanut oil bodies, fuzzy mathematic evaluation, aroma, principal component analysis, OPLS-DA analysis

CLC Number:

TS222+.1

Xin LU. The Optimization of Pretreatment Parameters Based on Fuzzy Mathematic Evaluation and Aroma Component Analysis of Flavored Peanut Oil Bodies[J]. FOOD SCIENCE, 0, (): 0-0.

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