高油酸浓香花生油和普通浓香花生油风味比较

为了探究浓香花生油的感官属性与呈香前体物质之间的关系，以高油酸花生仁和普通花生仁为原料，经炒籽—压榨—水化脱胶制备浓香花生油，测定了高油酸花生仁（山东、安徽和河北产）和普通花生仁（山东产）的理化指标、炒籽前后氨基酸及糖含量的变化和浓香花生油脂肪酸组成，分析了浓香花生油的感官属性以及浓香花生油呈香前体物质（氨基酸和蔗糖）变化量与感官属性强度的相关性，同时对浓香花生油的风味化合物含量进行了测定。结果表明：安徽和河北高油酸花生仁比普通花生仁脂肪含量高；炒籽后高油酸花生仁的氨基酸损失更多，安徽和河北高油酸花生仁的蔗糖损失更多；高油酸花生油的单不饱和脂肪酸含量更高，达到77.28%~81.35%，其氧化诱导期是普通花生油的5.7~11.7倍；高油酸花生油的熟坚果味、花生酱味、焦香味和煳味强度均高于普通花生油，甜香味和生花生味强度则弱于普通花生油；浓香花生油呈香前体物质变化量与感官属性强度存在显著相关性；高油酸花生油中杂环类、酚类、酮类化合物含量均高于普通花生油。综上，炒籽前后高油酸花生仁和普通花生仁中呈香前体物质变化的不同，使高油酸花生油和普通花生油中风味化合物含量和感官评价结果不同。

Comparison in flavor of high-oleic acid fragrant peanut oil and common fragrant peanut oil

In order to investigate the relationship between sensory attributes and aroma precursors of fragrant peanut oil, the high-oleic acid peanut kernels and common peanut kernels were used as raw materials to prepare fragrant peanut oil by stir-frying, pressing and hydration degumming. The physicochemical indexes, amino acid and sugar content changes of high-oleic acid peanut kernels(produced in Shandong, Anhui and Hebei) and common peanut kernels (produced in Shandong) and the fatty acid composition of their fragrant oils were tested. The sensory attributes of fragrant peanut oil and the correlation between aroma precursors (amino acids and sucrose) variables and sensory attributes of fragrant peanut oil were analyzed.In addition, the content of flavor compounds in fragrant peanut oil were measured. The results showed that the fat content in Anhui and Hebei high-oleic acid peanut kernels was higher than that of common peanut kernels. The amino acid loss of high-oleic acid peanut kernels was more after stir-frying, and the sucrose loss of high-oleic acid peanut kernels from Anhui and Hebei was more. The monounsaturated fatty acid content of high-oleic acid peanut oil was higher, reaching 77.28%-81.35%, and the oxidation induction period was 5.7-11.7 times that of common peanut oil. The intensity of cooked nut aroma, peanut butter aroma, burnt aroma and paste aroma of high-oleic acid peanut oil was stronger than that of common peanut oil, but the intensity of sweet aroma and raw peanut aroma was weaker than that of common peanut oil. There was significant correlation between the aroma precursors variables of peanut oil and sensory attributes intensity. The contents of heterocyclic, phenolic and ketone compounds in high-oleic acid peanut oil were higher than those in common peanut oil. In general, the difference in the changes of aroma precursors in high-oleic acid peanut kernels and common peanut kernels before and after stir-frying makes the difference in the content of flavor compounds and sensory evaluation results in high-oleic acid peanut oil and common peanut oil.