A COMPARATIVE-STUDY OF POTENT ODORANTS IN PEANUT, HAZELNUT, AND PUMPKIN SEED OILS ON THE BASIS OF AROMA EXTRACT DILUTION ANALYSIS (AEDA) AND GAS-CHROMATOGRAPHY OLFACTOMETRY OF HEADSPACE SAMPLES (GCOH)

Potent odorants in commercially processed peanut, hazelnut, and pumpki n seed oils were evaluated by the application of aroma extract dilutio n analysis (AEDA) and gas chromatography-olfactometry of headspace sam ples (GCOH). AEDA revealed 38, 28 and 27 odour active compounds in pea nut, hazelnut. and pumpkin seed oils, respectively. Fifteen odorants w ere present in all oils; two of them showed the highest flavour diluti on factor (FD-factor): 2-ethyl-3,5-dimethylpyrazine and 2,3-diethyl-5- methylpyrazine. Application of GCOH led to the identification of 21, 2 4, and 24 odorants in peanut, hazelnut, and pumpkin seed oils, respect ively. Nine of them were found in all oils: acetaldehyde, propanal. 2- methylpropanal, 2- and 3-methylbutanal, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, (E)-2-nonenal and vanillin. The followin g odorants appeared with relative high FD-Factors in the headspace of a single oil: 1-penten-3-one in peanut, 5-methyl-(E)-2-hepten-4-one (F ilbertone) in hazelnut, (Z)-4-heptenal and 3-ethyl-2,5-dimethylpyrazin e in pumpkin seed oil.