![]() ![]() The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. ![]() However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties.
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