Widely targeted metabolomic approach reveals dynamic changes in non-volatile and volatile metabolites of peanuts during roasting

Dong Zhang; Dongyu Shen; Yanping Cao; Xiaoliang Duan; Hui Sun

doi:10.1016/j.foodchem.2023.135577

Widely targeted metabolomic approach reveals dynamic changes in non-volatile and volatile metabolites of peanuts during roasting

Food Chem. 2023 Jun 30:412:135577. doi: 10.1016/j.foodchem.2023.135577. Epub 2023 Jan 25.

Authors

Dong Zhang¹, Dongyu Shen², Yanping Cao², Xiaoliang Duan³, Hui Sun⁴

Affiliations

¹ Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: zd@ags.ac.cn.
² Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China.
³ Academy of National Food and Strategic Reserves Administration, Beijing 100037, China. Electronic address: dxl@ags.ac.cn.
⁴ Academy of National Food and Strategic Reserves Administration, Beijing 100037, China. Electronic address: sh@ags.ac.cn.

PMID: 36716629
DOI: 10.1016/j.foodchem.2023.135577

Abstract

Roasting influences the color, flavor, and antioxidant activities of peanuts. However, the biochemical mechanisms that occur during roasting are not well known. In this study, the dynamic changes in non-volatile and volatile metabolites in raw, light, and dark roasted peanuts were investigated using ultra-performance liquid chromatography with a widely targeted metabolomic approach based on tandem mass spectrometry and gas chromatography-mass spectrometry. A total of 738 non-volatile metabolites (comprising 12 subclasses) and 71 volatile metabolites (comprising 14 subclasses) were identified in raw and roasted peanuts. Significantly different non-volatile and volatile metabolites were detected. Among them, amino acids, sugars, and lipids (lysophosphatidylethanolamines and oxidized fatty acids) were found to be highly linked to flavor formation. In addition, the enhanced color and antioxidant activities of peanuts were attributed to the Maillard reaction and sugar degradation. These results provide comprehensive insights into the quality improvements of peanuts during roasting.

Keywords: Flavor; Lysophosphatidylethanolamine; Peanut; Pyrazine; Thermal degradation.

MeSH terms

Antioxidants*
Arachis* / chemistry
Gas Chromatography-Mass Spectrometry
Hot Temperature
Maillard Reaction
Tandem Mass Spectrometry

Substances

Antioxidants