Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components

The volatile compounds were concentrated from hot-pressed and cold-pressed peanut oils by HS-SPME and were analyzed by GC-MS-O. In the present study, 101 volatiles were identified in the hot-pressed peanut oil samples, mainly including pyrazines, aldehydes, furans, alcohols and pyrroles, of which characteristic flavor compounds present fresh, fatty, nutty and baking flavor. Sixty-four volatiles were obtained from the cold-pressed peanut oil samples, mainly consisting of aldehydes, alcohols, hydrocarbons, furans and ketones, of which characteristic flavor compounds show fresh and nutty flavor. Our results indicated that hot-pressed peanut oil has an advantage over cold-pressed peanut oil in the retention of flavor components. Hence, the process method has a significant effect on the flavor components of peanut oil, and the present study may be helpful in evaluating peanut oil quality, as well as discrimination of hot-pressed and cold-pressed peanut oil.