Conclusions
The results obtained in this study provide consumers with important information regarding the qualities of roasted peanut oils. The major findings were as follows: I) The tested peanut oils were rich antioxidant components (include tocopherol, phytosterol, phenolic, and flavonoid) and these compounds are very important for improved product functionality and shelf life; II) The olfactory sensations of the tested oils were positively correlated with the temperatures at which they were roasted; III) Great oxidative stability prevents oxidation and deterioration. In terms of its sensory and nutritional aspects, peanut oil is a very natural product. The obtained data should be useful for deepening the understanding of the chemical composition of peanut oils, in addition to providing scientific evidence for improving the quality of human diets.