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

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 n...

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Библиографические подробности

Главные авторы:	Cuiling Yuan, Hao Zhang, Quanxi Sun, Jia Chen, Xuemei Cai, Mingfeng Qiao, Shihua Shan
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Frontiers Media S.A. 2026-02-01
Серии:	Frontiers in Nutrition
Предметы:	cooking and processing flavor characteristics high-oleic acid peanut intelligent sensory techniques molecular sensory techniques
Online-ссылка:	https://www.frontiersin.org/articles/10.3389/fnut.2026.1761491/full
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