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Ma S, Ding C, Zhou C, Shi H, Bi Y, Zhang H, Xu X. Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors. Heliyon 2024; 10:e34678. [PMID: 39144929 PMCID: PMC11320463 DOI: 10.1016/j.heliyon.2024.e34678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 06/27/2024] [Accepted: 07/15/2024] [Indexed: 08/16/2024] Open
Abstract
Fragrant peanut oils (FPOs) are commonly defined as edible peanut oils having strong natural roasted peanut flavor without peculiar unpleasant odors and produced from peanut kernels through roasting/steaming and pressing operations, etc. The flavor of FPOs plays a crucial role in their acceptability and applications and their flavor profiles are an important factor in determining their overall quality. This paper presents a systematic literature review of recent advances and knowledge on FPOs, especially their flavors, in which it is focused on the evaluation of volatile compounds, the factors influencing the formation of flavor compounds, and formation mechanisms of those typical flavor compounds. More than 300 volatiles are found in FPOs, while some key aroma-active compounds and their potential formation pathways are examined. Factors that have big influences on flavor are discussed also, including the properties of raw materials, processing technologies, and storage conditions. Ultimately, the paper highlights the challenges facing, including the challenges in flavor analysis, the relationship between volatile compounds and sensory attributes, as well as the opening of the blackboxes of flavor formations during the processing steps, etc.
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Affiliation(s)
- Sumin Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Caixia Ding
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Chuan Zhou
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Haiming Shi
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Yanlan Bi
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Hong Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Xuebing Xu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
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Phenolic trapping of lipid oxidation products 4-oxo-2-alkenals. Food Chem 2018; 240:822-830. [DOI: 10.1016/j.foodchem.2017.08.027] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 08/03/2017] [Accepted: 08/05/2017] [Indexed: 12/30/2022]
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He Y, Zhang H, Wen N, Hu R, Wu G, Zeng Y, Li X, Miao X. Effects of maltose and lysine treatment on coffee aroma by flash gas chromatography electronic nose and gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:154-165. [PMID: 28547803 DOI: 10.1002/jsfa.8450] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2016] [Revised: 04/27/2017] [Accepted: 05/22/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Arabica coffee is a sub-tropical agricultural product in China. Coffee undergoes a series of thermal reactions to form abundant volatile profiles after roasting, so it loses a lot of reducing sugars and amino acids. Adding carbonyl compounds with amino acids before roasting could ensure the nutrition and flavour of coffee. The technology is versatile for the development of coffee roasting process. This investigation evaluates the effects of combining maltose and lysine (Lys) to modify coffee aroma and the possibly related mechanisms. Arabica coffee was pretreated with a series of solvent ratios of maltose and Lys with an identical concentration (0.25 mol L-1 ) before microwave heating. RESULTS It was found that the combination of maltose and Lys significantly (P ≤ 0.05) influenced quality indices of coffee (pH and browning degree). Ninety-six aromatic volatiles have been isolated and identified. Twelve volatile profiles revealed the relationship between fragrance difference and compound content in coffee. Moreover, coffee aroma was modified by a large number of volatiles with different chemical classes and character. CONCLUSION Thus, our results suggest that the combination of reagents changed overall aroma quality through a series of complex thermal reactions, especially the ratio of Lys/maltose over 2:1. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yuqin He
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Haide Zhang
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Nana Wen
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
| | - Guiping Wu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
| | - Ying Zeng
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Xiong Li
- College of Food Science and Technology, Hainan University, Haikou, China
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