Comparison of key odorants and sensory properties of peanut butter and sunflower seed butter

This is the first study that comprehensively compares key odorants and sensory properties of peanut butter (PB) and sunflower seed butter (SB). A total of 47 neutral/basic and 13 acidic odorants were identified by direct solvent extraction-solvent-assisted flavor evaporation (DSE-SAFE) combined with gas chromatography−mass spectrometry (GC−MS), GC-olfactometry (GC−O), and aroma extract dilution analysis (AEDA). Potent odorants [flavor dilution factor (FD) ≥ 27)] in PB were (E)-2-octenal, 2-methyl-3-(methyldithio)-furan (MT-MFT), 2-methylbutanal, dimethyl trisulfide, 2-methoxy-4-vinylphenol, 3-methylbutanal, and 2-acetyl-1-pyrroline. Meanwhile, (E)-2-octenal, MT-MFT, (E,E)-2,4-decadienal, 3-methylbutanal, 2-methylbutanal, α-pinene, dimethyl trisulfide, 2-acetyl-1-pyrroline, and methional were identified as predominant odorants (FD ≥ 27) in SB. α-Pinene was found exclusively in SB. Forty-three selected odorants were quantified by stable isotope dilution analysis (SIDA). Acetic acid was found in the highest concentration in PB, followed by 4-vinylphenol, 2-methylbutanal, 2-methylpropanal, (E,E)-2,4-decadienal, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (furaneol), 2,5-dimethylpyrazine. Meanwhile, 2-methylbutanal, acetic acid, (E,E)-2,4-decadienal, α-pinene, 2-methylpropanal, hexanal, furaneol, 2,5-dimethylpyrazine were at highest concentrations in SB. 2,3-Pentanedione, 2-methylpropanal, 2-acetyl-1-pyrroline, (E,Z)-2,4-decadienal, acetic acid, furaneol, 2-methylbutanal, 2,3-butanedione had highest odor-activity values (OAVs > 100) in both PB and SB. Six perceived aroma attributes (roasty, caramel, fatty, piney, malty, and earthy) were identified and rated by sensory descriptive analysis (DA). Correlation was established between the products, key odorants, and DA sensory attributes using multivariate statistical analysis (PCA and O2PLS), which indicated that PB had a roastier aroma associated with higher concentrations of 2,5-dimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, and trimethylpyrazine, and a more caramel-like aroma than SB, characterized by higher concentrations of guaiacol, vanillin, furaneol, 2,3-butanedione, and 2-methoxy-4-vinylphenol. α-Pinene was positively correlated with piney attributes of SB. Overall, PB and SB shared almost the same key odorants and a similar overall aroma profile. It can be inferred that, in practical applications, adding compounds with roasty flavors (pyrazines) and caramel-like flavors (guaiacol, vanillin, furaneol, 2,3-butanedione, and 2-methoxy-4-vinylphenol) can make the flavor of SB more comparable to that of PB. However, terpenes like α-pinene, as key distinguish compounds of SB, make it challenging to alter SB to smell like PB.

Name thesis:degree_name

M.S.

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2024

Author dc:creator

• Yang, Ying

Contributors dc:contributor

• Cadwallader, Keith R.
• Schmidt, Shelly J.
• Miller, Michael

• Peanut Butter
• Sunflower Seed Butter
• Flavor Chemistry
• Gas-chromatography-olfactometry (gco)
• Stable Isotope Dilution Analysis (sida)

Statement dc:rights

• Copyright 2024 Ying Yang

Language dc:language

en, eng

Handle dc:identifier

https://hdl.handle.net/2142/125790

OAI record oai:identifier

https://www.ideals.illinois.edu/oai-pmh?verb=GetRecord&metadataPrefix=etdms&identifier=oai%3Awww.ideals.illinois.edu%3A2142%2F125790