ArticleFood science & nutrition2024
Analysis of roasted peanuts based on GC-MS combined with GC-IMS.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Dynamic evolution of flavor profiles and antioxidant capacities in black rice tea during continuous roasting.Frontiers in nutrition · 2026Article
- Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels.Frontiers in nutrition · 2026Article
- Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time.Foods (Basel, Switzerland) · 2025Article
- The Effects of Microencapsulation Technology on the Flavor Quality ofMolecules (Basel, Switzerland) · 2025Article
- Characterization and Discrimination of Volatile Compounds of Donkey and Horse Meat Based on Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Analysis of flavor characteristics of peanut porridge using gas chromatography-ion mobility spectrometry combined with intelligent sensory technology.Frontiers in nutrition · 2025Article
- Analysis of roasted peanuts based on GC-MS combined with GC-IMS.Food science & nutrition · 2024Article
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7 authors.
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Abstract
The present study used gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) to separate and identify the characteristic volatile flavor substances in 30 roasted peanut samples. GC-MS identified 59 volatile compounds, and GC-IMS detected 61 volatile flavor substances. The 30 peanut varieties were then divided into four groups on the basis of their volatile flavor substances using principal component analysis (PCA), and a fingerprint profile of the varieties' volatile characteristics was established from information peaks identified in the spectra. Descriptive sensory analysis (DSA) was performed to distinguish differences in flavor attributes between roasted peanut varieties. Partial least squares regression (PLSR) was performed with the volatile flavor content of roasted peanuts as the independent variable and the flavor attribute score as the dependent variable. These findings provide a basis for predicting the appeal of roasted peanuts based on their composition and demonstrate a potential avenue for improving food flavor quality.
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