Analysis of Volatile Compounds in Roasted Peanut Shell and Peanut Cakes by HS-SPME-GC-MS

doi:10.7506/spkx1002-6630-201702024

Abstract

Abstract: The volatile compounds in roasted peanut shell and peanut meals were investigated using headspace solid phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Principal component analysis (PCA) was performed on the relative concentration data. The results showed that a total of 119 volatile compounds were identified in roasted peanut shell and peanut cakes. They were grouped into 9 categories including aldehydes, ketones, hydrocarbons, pyrazines, furans, pyrroles, pyridines, amines and other compounds. The main volatile compounds in peanut cakes were Nand O-heterocyclic compounds, including pyrazines, pyrroles, furans and pyridines while furans and aldehydes are the main volatile compounds found in peanut shells. By PCA, 2,5-dimethyl pyrazine, methyl pyrazine, 2-acetyl-3-methyl pyrazine, 2-ethyl-3-methyl-pyrazine and N-methyl pyrrole were found to be the main volatile compounds in roasted peanut cakes while 2-pentyl furan, nonanal, 5-methyl furan aldehydes, n-hexanal and decanal were the main volatile compounds in roasted peanut shell.

Key words: peanut cake, peanut shell, roasted, volatile compounds, principal component analysis

CLC Number:

TS201.2

LIU Yunhua, HU Hui, LIU Hongzhi, LI Jun, YANG Ying, SHI Aimin, LIU Li, WANG Qiang. Analysis of Volatile Compounds in Roasted Peanut Shell and Peanut Cakes by HS-SPME-GC-MS[J]. FOOD SCIENCE, 2017, 38(2): 146-153.

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Analysis of Volatile Compounds in Roasted Peanut Shell and Peanut Cakes by HS-SPME-GC-MS

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