Comparison of Key Odorants and Sensory Properties of Peanut Butter and Sunflower Seed Butter

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Ying Yang, Keith R. Cadwallader
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Abstract

This is the first comprehensive comparison of key odorants and sensory properties of peanut butter (PB) and sunflower seed butter (SB). A total of 47 neutral/basic and 13 acidic odorants were identified by direct solvent extraction-solvent-assisted flavor evaporation with gas chromatography–mass spectrometry, gas chromatography-olfactometry, and aroma extract dilution analysis. Most potent odorants were common across PB and SB, with α-pinene being unique to SB. Forty-three odorants were quantitated by stable isotope dilution analysis, with 2,3-pentanedione, 2-methylpropanal, and 2-acetyl-1-pyrroline having the highest odor-activity values in both PB and SB. Six aroma attributes (roasty, caramel, fatty, piney, malty, and earthy) were identified and rated by sensory descriptive analysis. Multivariate analysis showed PB had a roastier and more caramel-like aroma due to higher levels of pyrazines, guaiacol, vanillin, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, while α-pinene contributed a distinctive piney note in SB. Results provide insights into the practical applications of SB as an alternative to PB.

Abstract Image

花生酱与葵花籽黄油主要气味及感官特性比较
本文首次对花生黄油(PB)和葵花籽黄油(SB)的主要气味成分和感官特性进行了全面比较。采用直接溶剂萃取-溶剂辅助风味蒸发、气相色谱-质谱联用、气相色谱-嗅觉分析法和香气提取物稀释分析法,鉴定了47种中性/碱性气味和13种酸性气味。通过稳定同位素稀释分析,对43种气味进行了定量分析,其中2,3-戊二酮、2-甲基丙烯和2-乙酰-1-吡啶在PB和SB中具有最高的气味活性值。通过感官描述分析,鉴定并评定了6种香气属性(烘焙、焦糖、脂肪、松香、麦芽和土)。多变量分析表明,由于吡嗪、愈创木酚、香兰素和4-羟基-2,5-二甲基-3(2H)-呋喃酮的含量较高,PB具有更烘烤和更焦糖样的香气,而α-蒎烯在SB中具有独特的松香。结果为SB作为PB替代品的实际应用提供了新的认识。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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