Changes in the key aroma compounds of high oleic acid and low oleic acid peanuts during storage

Beschreibung

Differences in the key aroma compounds of freshly roasted peanuts either containing a low (LOA) or a high content of oleic acid (HOA) were characterized by the Sensomics approach. Roasty, popcorn-like smelling odorants were higher in HOA-peanuts, while LOA-peanuts showed higher odor activities in, e.g., hexanal or methoxypyrazines. Although most of the roasty odorants decreased in both peanuts during storage trials, the overall odor profile of the HOA-samples were still more acceptable, because in particular lipid degradation products such as hexanal were significantly increased in the LOA-peanuts.

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Johanna Sprenger

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Peanut Aroma storage

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