# Analysis of flavor characteristics of peanut porridge using gas chromatography-ion mobility spectrometry combined with intelligent sensory technology

## TL;DR

This study compares the flavor differences in peanut porridge made from aged and fresh peanuts using advanced analytical techniques.

## Contribution

The study introduces a combined GC-IMS and intelligent sensory method to identify and differentiate flavor compounds in peanut porridge.

## Key findings

- 47 volatile compounds were detected, including alcohols, esters, ketones, and aldehydes.
- PLS-DA identified 16 characteristic volatiles that effectively discriminate between treatments.
- PCA showed two principal components explaining 66.7% of variance, aiding in treatment discrimination.

## Abstract

This study aimed to investigate the differences in flavor compounds between aged and fresh peanuts and their effects on peanut porridge aroma, taste, and volatile fingerprint profiles.

Gas chromatography–ion mobility spectrometry (GC-IMS), combined with electronic sensory technologies such as electronic tongue and electronic nose, was applied to analyze peanut porridge processed under different treatments. Partial least squares-discriminant analysis (PLS-DA) and principal component analysis (PCA) were used to identify characteristic volatiles and discriminate treatments.

Electronic tongue and electronic nose analyses effectively distinguished peanut porridges based on flavor characteristics. A total of 47 volatile compounds were detected, including 10 alcohols, 10 esters, 6 ketones, 5 acids, 2 alkenes, 6 aldehydes, and 8 other compounds. PLS-DA identified 16 characteristic volatiles (VIP > 1), such as 2-pentanone, ethyl hexanoate, 2-acetylfuran, butanal, pentyl acetate, and heptanal. PCA showed that two principal components accounted for 66.7% of the total variance, enabling clear discrimination among treatments.

The study systematically explored key differences in volatile compounds between aged and fresh peanuts and analyzed their impact on sensory attributes, particularly aroma and flavor perception. These findings enhance understanding of flavor formation mechanisms in peanut-based products and provide scientific evidence for flavor modulation, formulation optimization, product innovation, and quality control.