• Aroma profile and sensory characteristic of peanut oils were revealed by flavoromics. • 100 kinds of volatiles were accurately quantified in the peanut oil by GC–MS. • Peanut oils can be classified into four aroma types based on QDA and PCA. • The key compounds mined from PLSR, RF and CART were overlapped and different. • 2-Acetyl pyrazine, 2-methylbutanal, 4-vinylguaiacol and furfural were important odorants to sensory property of peanut oil.

The production of peanut oil in the industrial sector necessitates the utilization of diverse raw materials to generate consistent batches with stable flavor profiles, thereby leading to an increased focus on understanding the correlation between raw materials and flavor characteristics. In this study, sensory evaluations, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) calculations, and correlation analysis were employed to investigate the flavors and main contributing amino acids of hot-pressed oils derived from different peanut varieties. The results confirmed that the levels of alcohols, aldehydes, and heterocyclic compounds in peanut oil varied among nine different peanut varieties under identical processing conditions. The OAVs of 25 key aroma compounds, such as methylthiol, 3-ethyl-2,5-dimethylpyrazine, and 2,3-glutarone, exceeded a value of 1. The sensory evaluations and flavor content analysis demonstrated that pyrazines significantly influenced the flavor profile of the peanut oil. The concentrations of 11 amino acids showed a strong correlation with the levels of pyrazines. Notably, phenylalanine, lysine, glutamic acid, arginine, and isoleucine demonstrated significant associations with both pyrazine and nut flavors. These findings will provide valuable insights for enhancing the sensory attributes of peanut oil and selecting optimal raw peanuts for its production.

• 46 and 107 volatiles were quantitatively detected by GC-quadrupole-MS and GC-Orbitrap-MS respectively in 7 Chinese commercial sunflower seed oils. • 23 volatile compounds were identified firstly in sunflower seed oil. • The volatile composition and aroma profiles of these 7 samples varied dramatically. • PLSR was used to detect volatiles that positively correlated to each aroma attribute.