关键词: 浓香花生油脂体；模糊数学评价；香气；主成分分析；正交偏最小二乘-判别分析法

Abstract: Flavored peanut oil bodies prepared with nine combinations of pretreatment parameters (roasting temperature and time) were evaluated by fuzzy mathematic evaluation combined with gas chromatography-mass spectrometry (GC-MS) in order to select the best one. Subsequently, the volatile aroma components of flavored peanut oil bodies and the effects of characteristic compounds on the overall flavor were explored through principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that the sample with roasting pretreatment at 140 ℃ for 30 min gained the highest comprehensive score, with a light odor of raw peanut and strong characteristic flavor and without off-flavor, indicating good agreement between GC-MS analysis and fuzzy mathematics evaluation. Thus the optimal pretreatment parameters were determined to be 140 ℃ and 30 min. The results of PCA and OPLS-DA showed that heterocyclics, aldehydes and ketones, alcohols and phenols, and other components were the important components affecting the aroma of flavored peanut oil bodies. The key characteristic compounds in the four classes 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; and 1-methylpyrrole-2-carboxylic acid methyl ester, respectively.

Key words: flavored peanut oil bodies; fuzzy mathematic evaluation; aroma; principal component analysis; orthogonal partial least squares-discriminant analysis