Fatty Acid and Volatile Flavor Profiles of Textured Partially Defatted Peanut

Textured peanut (TP) may have potential as a meat substitute because its low level of volatile flavor compounds would give rise to an overall bland taste with no off-flavors. This study evaluated lipid and volatile flavor profiles of two sizes (5-6 and 10-14 mm) of TP (7.8% fat) prepared by twin-screw extrusion processing of partially-defatted peanuts, and held at 10-12°C for up to one year. Fatty acids were analyzed by GC. Static headspace volatiles were analyzed by GC-MS. The TP had a monounsaturated to saturated fatty acid ratio of 74:17. All 20 volatile flavor compounds in the TP were present at below-threshold levels, and were not affected by TP size. Levels of lipid oxidation products were not affected by storage, except for octanal and hexanoic acid which decreased with time. Hexanal was present at 0.1-0.2μg/g indicating that TP would impart no grassy or beany flavor.