{"title":"Comparison of Key Odorants and Sensory Properties of Peanut Butter and Sunflower Seed Butter","authors":"Ying Yang, Keith R. Cadwallader","doi":"10.1021/acs.jafc.5c01690","DOIUrl":null,"url":null,"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(2<i>H</i>)-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.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"14 1","pages":""},"PeriodicalIF":6.2000,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural and Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1021/acs.jafc.5c01690","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0
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.
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.