# Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels

## TL;DR

This study examines how cooking methods affect the flavor of high-oleic peanuts using advanced analytical techniques.

## Contribution

The study introduces a chemometric approach combining GC-IMS, E-nose, and E-tongue to evaluate flavor and taste changes in high-oleic peanuts during cooking.

## Key findings

- Boiling produced the most favorable flavor profile in high-oleic peanuts.
- Deep-frying and roasting generated broader volatile profiles, indicating greater processing versatility.
- Cooking reduced sourness and umami but increased saltiness and sweetness perception.

## Abstract

This study compared flavor alterations in high-oleic peanuts (Huayu 6317) and their normal-oleic parent (Huayu 23) under raw, boiled, deep-fried, and roasted conditions. Volatile compounds were analyzed by gas chromatography ion mobility spectrometry (GC-IMS) and an electronic nose (E-nose), while non-volatiles were evaluated by an electronic tongue (E-tongue) and amino acid analysis. GC-IMS identified 50 volatile compounds, with 3-hydroxy-2-butanone (ROAV = 65) contributing to a creamy aroma in high-oleic peanuts. The E-nose effectively differentiated odor profiles among treatments, and the E-tongue showed reduced sourness and umami but increased saltiness after cooking; amino acid degradation was associated with reduced bitterness and an improved sweetness perception. Overall, boiling yielded the most favorable flavor profile in high-oleic peanuts under the present conditions, whereas deep-frying and roasting produced broader volatile profiles, suggesting wider processing applicability. These findings provide insights for optimizing peanut processing.

Flowchart illustrating analysis of high-oleic peanuts, specifically Huayu-6317 and Huayu-23, processed as raw, boiled, deep-fried, and roasted. It shows odorous attributes analyzed by electronic nose GC-IMS, and taste analyzed by electronic tongue and free amino acids. Central focus is stoichiometric analysis integrating volatile flavor and taste substance analysis. Bottom section displays data plots for Relative Odor Activity Value, Orthogonal Partial Least Squares Discriminant Analysis, and Taste Activity Value.