{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T12:38:10Z","timestamp":1789907890821,"version":"4.0.1"},"reference-count":43,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,2,16]],"date-time":"2026-02-16T00:00:00Z","timestamp":1771200000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Agro-industry Technology Research System of Shandong Province","award":["SDAIT-04-01"],"award-info":[{"award-number":["SDAIT-04-01"]}]},{"DOI":"10.13039\/100014103","name":"Key Research and Development Program of Shandong Province","doi-asserted-by":"publisher","award":["2024LZGC031"],"award-info":[{"award-number":["2024LZGC031"]}],"id":[{"id":"10.13039\/100014103","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program","doi-asserted-by":"publisher","award":["2023YFD1202803"],"award-info":[{"award-number":["2023YFD1202803"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>\n                    This study compared flavor alterations in high-oleic peanuts (\n                    <jats:italic>Huayu 6317<\/jats:italic>\n                    ) and their normal-oleic parent (\n                    <jats:italic>Huayu 23<\/jats:italic>\n                    ) under raw, boiled, deep-fried, and roasted conditions. Volatile compounds were analyzed by gas chromatography ion mobility spectrometry (GC-IMS) and an electronic nose (E-nose), while non-volatiles were evaluated by an electronic tongue (E-tongue) and amino acid analysis. GC-IMS identified 50 volatile compounds, with 3-hydroxy-2-butanone (ROAV = 65) contributing to a creamy aroma in high-oleic peanuts. The E-nose effectively differentiated odor profiles among treatments, and the E-tongue showed reduced sourness and umami but increased saltiness after cooking; amino acid degradation was associated with reduced bitterness and an improved sweetness perception. Overall, boiling yielded the most favorable flavor profile in high-oleic peanuts under the present conditions, whereas deep-frying and roasting produced broader volatile profiles, suggesting wider processing applicability. These findings provide insights for optimizing peanut processing.\n                  <\/jats:p>","DOI":"10.3389\/fnut.2026.1761491","type":"journal-article","created":{"date-parts":[[2026,2,16]],"date-time":"2026-02-16T13:33:21Z","timestamp":1771248801000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":2,"title":["Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels"],"prefix":"10.3389","volume":"13","author":[{"given":"Cuiling","family":"Yuan","sequence":"first","affiliation":[{"name":"Shandong Peanut Research Institute, Shandong Academy of Agricultural Sciences","place":["Qingdao, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hao","family":"Zhang","sequence":"additional","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University","place":["Chengdu, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Quanxi","family":"Sun","sequence":"additional","affiliation":[{"name":"Shandong Peanut Research Institute, Shandong Academy of Agricultural Sciences","place":["Qingdao, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jia","family":"Chen","sequence":"additional","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University","place":["Chengdu, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuemei","family":"Cai","sequence":"additional","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University","place":["Chengdu, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingfeng","family":"Qiao","sequence":"additional","affiliation":[{"name":"Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University","place":["Chengdu, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shihua","family":"Shan","sequence":"additional","affiliation":[{"name":"Shandong Peanut Research Institute, Shandong Academy of Agricultural Sciences","place":["Qingdao, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,2,16]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"131970","DOI":"10.1016\/j.foodchem.2021.131970","article-title":"Impact of different cooking methods on the chemical profile of high-oleic acid peanut seeds","volume":"379","author":"Xiao","year":"2022","journal-title":"Food Chem"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"942617","DOI":"10.3389\/fpls.2022.942617","article-title":"Does improved oleic acid content due to marker-assisted introgression of ahFAD2 mutant alleles in peanuts alter its mineral and vitamin 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