Analysis of Flavor Characteristics of Peanut Porridge Using Gas Chromatography-Ion Mobility Spectrometry Combined with Intelligent Sensory Technology

必华 袁^*芸 田旋 朱恺骐 成Wengang Jin青 柳晶 李辰露 张^*Haiyan Sun^*

• 生物科学与工程学院, 陕西理工大学, 陕西省, China

Gas chromatography-ion mobility spectrometry (GC-IMS), combined with electronic sensory technologies such as electronic tongue and electronic nose, was applied to investigate differences and variations in flavor compounds between aged and fresh peanuts. The aim was to elucidate differences in aroma, taste, and volatile fingerprint profiles of peanut porridge under different processing conditions. Electronic tongue and electronic nose analyses effectively discriminated peanut porridges processed with different treatments based on their 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. Partial least squares-discriminant analysis (PLS-DA) established a robust and predictive model, and based on variable importance in projection (VIP) values, 16 characteristic volatile compounds (VIP > 1) were identified: 2-pentanone, ethyl hexanoate, 2-acetylfuran, butanal, pentyl acetate, heptanal, 1-heptanol, 1-octen-3-one, 1-octen-3-ol, 2-methyl-1-propanol, propionic acid, methyl 2-methylbutanoate, ethanol, 2-ethyl-1-hexanol, methyl butanoate, and (Z)-3-octen-1-ol. Principal component analysis (PCA) revealed that two principal components accounted for 66.7% of the total variance, enabling clear discrimination among treatments based on these differential volatiles. This study systematically explored the significant differences in key volatile compounds between aged and fresh peanuts during porridge preparation and analyzed their impact on sensory attributes, particularly aroma and flavor perception. The findings enhance understanding of flavor formation mechanisms in peanut-based products and provide valuable scientific evidence and technical support for flavor modulation, formulation optimization, product innovation, and quality control of peanut porridge and related products. These insights are of great theoretical and practical significance.