ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
This article is part of the Research TopicFlavor Study in CookingView all 3 articles
Chemometric Investigation into the Effects of Cooking Processes on Flavor Characteristics and Processing Suitability of the High-Oleic Peanut Kernels
Provisionally accepted
- 1Shandong Peanut Research Institute, Shandong Academy of Agricultural Sciences, Qingdao, China
- 2Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, China
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
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 using 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 volatiles, with 3-hydroxy-2-butanone (ROAV = 65) enhancing creamy aroma in high-oleic peanuts. The E-nose effectively differentiated odors, and the E-tongue showed reduced sourness and umami but increased saltiness after cooking. Amino acid degradation lowered bitterness, improving sweetness perception. The molecular sensory intelligence detection results demonstrate that boiling produced the most desirable flavor in high-oleic peanuts, while deep-frying and roasting exhibited broader adaptability in flavor profiles. These findings provide insights for optimizing peanut processing.
Keywords: Cooking and processing, Flavor characteristics, High-oleic acid peanut, Intelligent sensory techniques, Molecular sensory techniques
Received: 05 Dec 2025; Accepted: 28 Jan 2026.
Copyright: © 2026 Yuan, Zhang, Sun, Chen, Cai, Qiao and Shan. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Mingfeng Qiao
Shihua Shan
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.