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

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.