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Food Chem

Title:		"Flavor characteristics of peanut butter pretreated by radio frequency heating, explosion puffing, microwave, and oven heating"
Author(s):		Yang Y; Yuan B; Yu P; Jia Y; Zhou Q; Sun J;
Address:		"Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: zhouqi01@caas.cn. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China"
Journal Title:		Food Chem
Year:		2022
Volume:		20220614
Issue:
Page Number:		133487 -
DOI:		10.1016/j.foodchem.2022.133487
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Currently, the effect of different pretreatments (i.e., radio frequency (RF), explosion puffing (EP), microwave (MW) and oven heating (OH)) on the flavor characteristics of peanut butter is unclear. Consequently, this study identified volatile aroma and non-volatile taste using HS-SPME/GC-MS combined with the use of an electronic nose, electronic tongue, and sniffing. 53 volatile compounds in four peanut butters were identified, MW-treated samples exhibited the most aroma-active compounds (43), followed by samples treated using OH (42), EP (38) and RF (21). Different pretreatment resulted in significant flavor differences in the aroma and taste. The peanut butter under MW pretreatment had a strongest nutty notes among the treatments. RF methods yielded smaller particle sizes and better texture compared to conventional OH. However, instantaneous heating using EP did not result in improvements to the aroma or taste. A combination of MW and RF may improve the flavor quality of peanut butter"
Keywords:		Arachis Electronic Nose Explosions Heating *Microwaves Odorants Taste *Volatile Organic Compounds Aroma identification Electronic sensing Electronic tongue Heating pretreatment Peanut butter Sensory evaluation;
Notes:		"MedlineYang, Yini Yuan, Binhong Yu, Pei Jia, Yimin Zhou, Qi Sun, Jinyuan eng England 2022/06/24 Food Chem. 2022 Nov 15; 394:133487. doi: 10.1016/j.foodchem.2022.133487. Epub 2022 Jun 14"