不同品种和加工工艺对花生挥发性风味成分的影响OA

To investigate the effects of different peanut varieties and their processing techniques on the volatile com-pounds in edible peanuts,two traditional export peanut varieties(Huayu22,Luhua10)were selected in this study to ana-lyze their differences in volatile flavor compounds among their raw kernels,roasted in-shell peanuts(roasted pods),and roasted shelled kernels(roasted kernels).Analysis was performed using Gas Chromatography-Ion Mobility Spectrometry(GC-IMS)combining with Odor Activity Values(OAV).The results revealed that 34 volatile compounds were identified in raw kernels,among which Huayu22 and Luhua10 contained 16 and 5 unique dominant volatile compounds,respectively.A total of 14 compounds exhibited OAVs greater than 1,with key flavor compounds including 3-methylbu-tan-1-ol and(E)-2-hexenal.Roasting significantly increased the number of volatile compounds to 59,with 40 compounds exhibiting OAVs greater than 1.Distinct flavor profiles were observed between roasted pods and roasted kernels:Benzal-dehyde and 2,6-dimethyl-3-ethylpyrazine showed significantly higher OAVs in roasted pods,contributing nutty and fruity-sweet notes.Conversely,2-pentylfuran,3-methylbutan-1-ol,and hexan-1-ol exhibited significantly higher OAVs in roasted kernels,contributing beany and whisky-like aromas.Huayu22 demonstrated more abundant volatile compound profile than Luhua10.The contents of compounds contributing nutty and fruity-sweet notes in the raw kernels and processed products of Huayu22 were significantly higher than those of Luhua10.This study elucidates the mechanism by which variety and processing methods synergistically regulate peanut flavor:Varieties provide the material basis,while processing methods shape the aroma profile by altering the odor activity values(OAVs)of key compounds.The findings provide a basis for selection of fla-vor-optimized varieties and improvement of processing techniques to enhance the flavor quality of peanut products.