2026-09-22T16:13:08Z https://www.ideals.illinois.edu/oai-pmh

oai:www.ideals.illinois.edu:2142/125790 2026-02-03 col_2142_5131 col_2142_14781 com_2142_5130 com_2142_687 com_2142_397

application/pdf en text Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01 The student, Ying Yang, accepted the attached license on 2024-07-05 at 15:31. The student, Ying Yang, submitted this Thesis for approval on 2024-07-05 at 17:07. This Thesis was approved for publication on 2024-07-17 at 16:26. DSpace SAF Submission Ingestion Package generated from Vireo submission #20965 on 2025-02-04 at 21:25:33 Comparison of key odorants and sensory properties of peanut butter and sunflower seed butter Yang, Ying 2024-07-17 Cadwallader, Keith R. Schmidt, Shelly J. Miller, Michael Peanut Butter Sunflower Seed Butter Flavor Chemistry Gas-chromatography-olfactometry (gco) Stable Isotope Dilution Analysis (sida) eng This is the first study that comprehensively compares key odorants and sensory properties of peanut butter (PB) and sunflower seed butter (SB). A total of 47 neutral/basic and 13 acidic odorants were identified by direct solvent extraction-solvent-assisted flavor evaporation (DSE-SAFE) combined with gas chromatography−mass spectrometry (GC−MS), GC-olfactometry (GC−O), and aroma extract dilution analysis (AEDA). Potent odorants [flavor dilution factor (FD) ≥ 27)] in PB were (E)-2-octenal, 2-methyl-3-(methyldithio)-furan (MT-MFT), 2-methylbutanal, dimethyl trisulfide, 2-methoxy-4-vinylphenol, 3-methylbutanal, and 2-acetyl-1-pyrroline. Meanwhile, (E)-2-octenal, MT-MFT, (E,E)-2,4-decadienal, 3-methylbutanal, 2-methylbutanal, α-pinene, dimethyl trisulfide, 2-acetyl-1-pyrroline, and methional were identified as predominant odorants (FD ≥ 27) in SB. α-Pinene was found exclusively in SB. Forty-three selected odorants were quantified by stable isotope dilution analysis (SIDA). Acetic acid was found in the highest concentration in PB, followed by 4-vinylphenol, 2-methylbutanal, 2-methylpropanal, (E,E)-2,4-decadienal, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (furaneol), 2,5-dimethylpyrazine. Meanwhile, 2-methylbutanal, acetic acid, (E,E)-2,4-decadienal, α-pinene, 2-methylpropanal, hexanal, furaneol, 2,5-dimethylpyrazine were at highest concentrations in SB. 2,3-Pentanedione, 2-methylpropanal, 2-acetyl-1-pyrroline, (E,Z)-2,4-decadienal, acetic acid, furaneol, 2-methylbutanal, 2,3-butanedione had highest odor-activity values (OAVs > 100) in both PB and SB. Six perceived aroma attributes (roasty, caramel, fatty, piney, malty, and earthy) were identified and rated by sensory descriptive analysis (DA). Correlation was established between the products, key odorants, and DA sensory attributes using multivariate statistical analysis (PCA and O2PLS), which indicated that PB had a roastier aroma associated with higher concentrations of 2,5-dimethylpyrazine, 2-ethyl-5(6)-methylpyrazine, and trimethylpyrazine, and a more caramel-like aroma than SB, characterized by higher concentrations of guaiacol, vanillin, furaneol, 2,3-butanedione, and 2-methoxy-4-vinylphenol. α-Pinene was positively correlated with piney attributes of SB. Overall, PB and SB shared almost the same key odorants and a similar overall aroma profile. It can be inferred that, in practical applications, adding compounds with roasty flavors (pyrazines) and caramel-like flavors (guaiacol, vanillin, furaneol, 2,3-butanedione, and 2-methoxy-4-vinylphenol) can make the flavor of SB more comparable to that of PB. However, terpenes like α-pinene, as key distinguish compounds of SB, make it challenging to alter SB to smell like PB. 2024-08 Thesis https://hdl.handle.net/2142/125790 Copyright 2024 Ying Yang Food Science & Human Nutrition Food Science & Human Nutrition University of Illinois at Urbana-Champaign M.S. Thesis