| Peanut is an important oil crop in China. Peanut seed itself and its processed products can produce a unique aroma, and its aroma quality is one of the most important indicators to determine the market. Peanut seed can produce different aroma substances through different processing methods, and peanut aroma is composed of a variety of volatile substances, including pyrazines, pyrroles, furans, pyridine, aldehydes, ketones, alcohols, hydrocarbons, aromatic compounds and other compounds, and different volatile substances have different aromas. There are three main sources of aroma substances in peanut: Maillard reaction, fat oxidation and thermal degradation reaction, and degradation reaction of amino and sugars. At present, there are few studies on the biosynthetic pathways of aroma substances in peanut. With the development of science and technology, more and more volatile compounds have been identified. At present, peanut aroma is mainly extracted by headspace solid phase microextraction and detected by gas chromatography-mass spectrometry. The formation of peanut aroma is mainly affected by factors such as genotype, processing mode and processing time, seed water content and other factors. A large number of literatures have shown that cultivation modes affect the accumulation of aroma substances in rice, but there is no report on the effect of different cultivation mode on the accumulation of aroma substances in peanut. At the same time, the use of volatile compounds can also inhibit the pollution of peanut aflatoxin, reduce the economic loss of peanuts, and use volatile substances to distinguish different kinds of vegetable oil. Taking peanut seed as the object, this paper reviwed the composition analysis of peanut aroma substances, the classification of peanut aroma substances, the extraction and analysis methods of peanut aroma substances, the factors affecting the formation of peanut aroma substances and the influence of Aspergillus fl avus pollution by peanut aroma substances, providing theoretical basis for the study on the formation of peanut aroma quality. |
