摘要：The identification of volatile compounds in raw and roasted peanut is one of the most important quality parameters. The analyses were used HS-SPME-GC/MS (Head Space-Solid Phase Micro Extraction-Gas Chromatography/Mass Spectrometry) techniques and 41 volatile compounds identified in headspace samples of raw and roasted peanut oil heated to 50°C and 100°C. According to the result, fibers from roasted and raw peanuts at 50°C and 100°C extraction conditions were varied. Among the detected results, blue fiber was found much more efficient than white fiber based on their identified volatile compounds. Comparing to the roasted and raw peanut materials, the best volatiles were detected from roasted peanut. As the extraction conditions, volatile compounds were varied based on the fiber types. The highest compounds were detected from roasted peanuts and blue fiber and 100°C extractions. Contrary, the lowest compounds were detected in raw peanut, blue fiber and 100°C extraction conditions. According to cluster analysis, effect of extraction, cooking and temperature process on the aroma compounds was observed in all samples
