Characterization of aroma compounds in fried dough stick with peanut oil

The fried dough stick with peanut oil were handled with simultaneous distillation and solvent extraction (SDE). The extracts were analyzed by gas chromatography-mass spectrometry (GC-MS)and gas chromatography-olfactometry (GC-O)in the detection of aroma extract dilution (AEDA). In GC-MS analysis, by NIST14 mass spectra library searching, comparison of retention indices with those in literature, and injection of authentic standards, total 83 volatile compounds were identified, which included aldehydes, ketones, alcohols, esters, carboxylic acids, sulfur-containing compounds, nitrogen-containing heterocycles, oxygen-containing heterocycles, hydrocarbons and others. The aldehydes had the highest total amount. Hexanal, Nonanal, (E)-2-Decenal, and (E, Z)-2, 4-Decadienal had a markedly higher amount than all the identified other compounds. Meanwhile, in GC-O analysis, a total of 30 odor-active compounds was identified on the basis of identifications in GC-MS, sniffed retention indices, sniffed odor characteristics, and comparison of the analytical parameters with those of authentic compounds. Those odor-active compounds found with high flavor dilution factors (log₂FD ≥ 5)were 3-Hydroxy-2-butanone, 3-Ethyl-2, 5-dimethylpyrazine, Furfuryl alcohol, (E, E)-2, 4-Decadienal, 2, 3-Dimethyl-pyrazine, Hexanal, Heptanal, (E)-2-Nonenal, (E)-2-Decenal, (E)-2-Undecenal, 3-Methyl-butanal, Methional, Propanal, Octanal, Nonanal, (Z)-2-Decenal, 1-Octen-3-ol. According to this research, it was found that various kinds of volatile compounds constituted the unique flavor, charactered by fatty, empyreumatique, sweet, etc, of the fried dough stick with peanut oil. Aldehydes, oxygen-containing heterocycles and nitrogen-containing heterocycles were considered as the main flavor substances of the peanut fried dough stick because of the higher contents.