Identification Of The Authenticity Of The Volatile Components Of Peanuts And Peanut Oil

This study collected varieties of peanuts from different areas and smallpacking peanut oil of different brand．To meet the requirements of detection andclassification of peanut oil in the new situation， the electronic nose andHS-SPME-GC-MS has used to analyze volatile components of peanut oil，accordingto its physicochemical properties and processing technology，then find the factorsand source of volatile components of peanut oil．A near infrared physical and chemical data model was set up，which containsmore than100samples of peanuts．A whole peanut evaluation system was built bymeasuring and analyzing peanuts wet basis moisture，fat and protein content．The best baking conditions of peanut was defined by sensory evaluation andelectronic nose：baking temperature is180℃，baking time is15min．The volatilecomponents of fresh peanuts and baking peanuts was investigated through theelectronic nose，the results showed that there were significant differences fromdifferent fresh varieties of peanuts atlas，and the atlas has better recognition foreach variety of peanut，The LDA method is better than the PCA to distinguish thekinds of peanut．The volatile components of peanuts was analyzed by GC-MS，theconclusion draws that the major volatile components of fresh peanuts werealkanes，alcohols，aldehydes，aromatic benzene，etc．while the major volatilecomponents of baking peanuts were Pyrazine，High hydrocarbon，aldehydes，ketones， esters，etc．Which consistent with the atlas of electronic nose．There was an optimization of headspace solid phase microextraction-gaschromatography-mass spectrometry （HS-SPME-GC/MS） determination of thevolatile components of peanuts， the best conditions as follows:30/50μm，DVB/CAR/PDMS gray fiber，the extraction temperature is70℃，the extraction timeis40min and the desorption time is5min．The analysis of volatile components of varieties of edible vegetable oil and peanut oil essence was carried out with electronic nose，and a data analysis modelwas built．The electronic atlas showed it has tenacious identifiability，which candistinguish volatile components between peanut oil and other vegetable oil orpeanut essence．The analysis of volatile components of different peanut oil wascarried out by HS-SPME-GC/MS，the conclusion draws that there were significantdifferences in the chemical components of flavor among squeeze peanut oil，coldpressed peanut oil，blended oil with peanuts essence and peanuts essence．Thismethod allows a good distinction between squeeze peanut oil and other ediblevegetable oil．This research studied component characteristics of peanuts，analyzed volatilecomponents of baking peanuts and peanut oil，combined electronic nose withGC-MS，the volatile components of different edible vegetable can be identifiedwell．This method lay the foundation of determination of blended edible vegetableoil，which with social and practical value．...