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 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.