| With the improvement of living standards,in order to meet consumers' demand for high-quality peanut butter,it is imperative to develop high-quality peanut butter products with richer flavor,more nutritious and safer quality.In this study,the volatile components of peanut butter prepared by baking at different temperatures were tested and analyzed,and a sensory evaluation was conducted to determine the optimal baking temperature of peanut kernels in peanut butter production.Subsequently,seven peanut varieties from the main peanut producing areas in China were selected to produce peanut butter under the same conditions.The volatile components and comprehensive quality of peanut butter produced by different varieties of peanuts were analyzed to determine the adaptability of peanut varieties to high-quality peanut butter products.Finally,ordinary peanut butter and high oleic peanut butter were stored at different temperatures,and the difference in storage stability between ordinary peanut butter and high oleic peanut butter at different temperatures was analyzed.The storage experiment of peanut butter with different antioxidants was conducted to analyze the effect of different antioxidants on the storage stability of peanut butter.Fresh peanut kernels were roasted at 130,140,150,and 160°C for 30 min to prepare peanut butter Headspace solid-phase microextraction(HS-SPME)and gas chromatography mass spectrometry(GC-MS)techniques were used to detect volatile components in peanut butter,combined with sensory evaluation and analysis of peanut butter comprehensive quality indicators to determine the most suitable baking temperature.The results show that when the baking temperature was 130?,the aldehyde content in peanut butter was 32.06%,the pyrazine content was 14.35%,and the furan content was 10.57%.The peanut butter mainly shows sweet flavor;When the baking temperature was 140°C,the aldehyde content in peanut butter was 21.29%,the pyrazine content was 32.27%,and the furan content was 13.61%.Among them,important flavor substances such as 2-ethylpyrazine,2,5-dimethylpyrazine and 2-ethyl-5-methylpyrazine reach their highest content at 140°C.At this time,the peanut butter presents a rich roasted peanut flavor with no burnt paste flavor.When the baking temperature was 150?,the content of aldehydes was 11.74%,the content of pyrazines was 31.95%,the content of furans was 26.58%,the aroma of peanut butter is strengthened,and there is a slight burnt smell.When the baking temperature was 160?,the content of aldehydes was 3.47%,the content of pyrazines was 31.93%,and the content of furans was 29.33%.The peanut butter had obvious burnt smell and the sweet fragrance disappeared.Peanut butter brightness(L*)gradually decreases with increasing baking temperature,red value(a*)gradually increases,and yellow value(b*)increases first and then decreases.The acid value of peanut butter did not change significantly with the increase of baking temperature,but the peroxide value showed a significant downward trend.The oxidation induction time increased with the increase of baking temperature.In order to improve the comprehensive quality of peanut butter,the best baking conditions of peanut kernels are: roasting temperature 140?,roasting time 30 min.Peanut butter was made with 7 varieties of peanuts under the same conditions,its volatile components were tested,sensory evaluation was carried out,and the basic composition,particle size,rheological characteristics,texture and color index of the samples were tested to study the influence of different peanut varieties on the flavor and quality of peanut butter.The results show that the types and contents of volatile components in peanut butter prepared by different peanut varieties are quite different.In 7 samples,the pyrazine content was 0.611 to 1.804 mg/kg,the furan content was 0.256 to 4.300 mg/kg,the pyrrole content was not detected to 4.066 mg/kg,and the pyridine content was not detected to 0.896 mg/kg,the content of other heterocyclic substances was little,the content of aldehydes was 1.988 to 6.232 mg/kg,the content of ketones was 0.655 to 0.934 mg/kg,the content of alcohols was 0.155 to 1.515 mg/kg,phenols content was not detected to 1.507 mg/kg,olefins content was not detected to 0.324 mg/kg.In summary,the Silihong peanut butter are rich in volatile components,have high sensory evaluation scores,high protein content,low acid value,low peroxide value,and stable rheological properties,it is suitable for producing peanut butter.Collect 7 samples of peanut butter on the market,test the volatile components,and compare it with laboratory-made peanut butter.The results show that the content of pyrazines in commercial samples was 1.622 to 5.110 mg/kg,and the content of aldehydes was 2.352 to 13.015 mg/kg,which was higher than the content of pyrazines and aldehydes in laboratory-made peanut butter.However,the sensory evaluation score of commercial samples was inferior to that of homemade peanut butter in the laboratory.The reason may be that the higher content of pyrazines in the commercial samples caused the roasting aroma to change to a burnt aroma,and the high aldehyde content indicates the freshness of peanut butter Poor,where oil may have oxidative rancidity.The acid value of commercial samples was 0.23 to 0.58 mg/g,the peroxide value was 0.34 to 13.66 mmol/kg,and the peroxide value of some samples exceeds the standard.Ordinary peanut butter and high oleic acid peanut butter were placed in 45°C,25°C,and 5°C thermostat for 160 d.45°C,25°C,and 5°C are sampled every 10,20,and 40 d to detect acid value and peroxide value to analyze the effect of storage temperature and fatty acid composition on the quality stability of peanut butter.The results show that during the 160-day storage,the acid value of all samples did not increase much,and did not exceed the standard.This shows that the hydrolysis rate of oil is slow in the peanut butter system;However,the peroxide value of peanut butter was obviously different under high temperature and low temperature conditions,which shows that ordinary peanut butter and high oleic acid peanut butter can effectively delay the rancidity of peanut butter and maintain the peroxide value at a low level when stored at low temperature.Ordinary peanut butter is a blank control.Add 0.05,0.1,0.2 g/kg of tea polyphenols and TBHQ to it to obtain 7 kinds of peanut butter samples.Store the samples in a 25? thermostat for 160 d,Sampling every 20 d to detect the acid value and peroxide value to analyze the effect of different antioxidant additions on the quality stability of peanut butter.The results showed the addition of different amounts of tea polyphenols and TBHQ has a certain inhibitory effect on the hydrolysis of peanut butter,but because the hydrolysis range of blank peanut butter itself is small,the inhibitory effect of antioxidants does not show a big difference.Adding different amounts of tea polyphenols has weak inhibition of oxidative rancidity in peanut butter;Adding different amounts of TBHQ can obviously inhibit the oxidative rancidity of peanut butter,0.2 g/kg and 0.1 g/kg TBHQ has no big difference in inhibition effect,while 0.05 g/kg TBHQ has slightly weaker inhibition effect.The flavor attenuation of peanut butter during storage is mainly due to the large loss of pyrazines and the generation of aldehydes.Although the acid value and peroxide value of peanut butter do not exceed the standard,the change of volatile flavor components will significantly reduce the beneficial flavor of peanut butter. |
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