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AssigneeInstitute for Application of Atomic energy, Chinese Academy of Agricultural Sciences
InventorsQiang Wang, Hui Hu, Yunhua Liu, Lei Deng, Aimin Shi, Hongzhi Liu, Li Liu
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The present invention provides a flavor extract of low-temperature-pressed peanut cake which is extracted from low-temperature-pressed peanut cake. In the flavor extract, the content of pyrazines flavor substances is not less than 55%, and the content of the aldehydes substances is not more than 15%. The present invention also provides a method for improving the flavor of peanut oil by using the flavor extract of the low-temperature-pressed peanut cake. The flavor extract extracted from peanut cake according to the present invention, which contains 55% or more pyrazines flavor substances, can not only improve the flavor of low-temperature-pressed peanut oil significantly, but also retain the original quality and color of the low-temperature-pressed peanut oil when it is added to low-temperature-pressed peanut oil.
A flavor extract of low-temperature-pressed peanut cake, wherein the flavor extract is extracted from low-temperature-pressed peanut cake, the mass content of pyrazines flavor substances in the flavor extract is not less than 55% of a total weight of the flavor extract, and the mass content of aldehydes substances ranges from greater than 0 to 15% of the total weight of the flavor extract.
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