SYNERGIES AMONG DIFFERENT METABOLIC FRACTIONS IN GERMINATED PEANUTS: FLEXIBILITY AND INFORMATIVE POTENTIAL OF COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY – TIME-OF-FLIGHT MASS SPECTROMETRY

Peanuts (Arachis hypogaea) are consumed globally for their nutritional value, taste, and affordability. Peanut quality is assessed based on appearance, texture and flavor. Defining quality standards for peanuts involves understanding their chemical composition, stability, and sensory properties. This study investigates a germination defect known as splitting, where the peanut's cotyledons separate. Splitting, linked to early germination, triggers premature metabolism, negatively impacting peanut quality by causing dull flavors or risk of over-roasting. Different metabolite fractions were analyzed to understand the impact of germination. Primary metabolites, including free amino acids, organic acids, and sugars, were examined after defatting, extraction, and derivatization with GC×GC-TOF MS. The lipid fraction was analyzed for esterified and free fatty acids (FFAs) using lipid extraction, and transesterification of esterified fatty acids (EFAs), Fisher esterification for FFAs followed by GC×GC-MS/FID analysis. The volatile fraction was explored using headspace solid-phase microextraction (HS-SPME) followed by GC×GC-TOF MS. Results indicate that metabolic activation in split seeds leads to higher concentrations of monosaccharides such as mannitol and glucitol, while aroma precursors like valine, threonine, and sucrose are present in lower amounts compared to whole peanuts. Differences in lipid amount and distribution were evident between whole and split kernels. The volatilome confirmed further differentiation, with compounds such as 2-pentyl furan and dihydro-3-methyl 2(3H)-furanone showing higher responses in split peanuts. This study highlights the versatility and sensitivity of GC×GC, making it a platform of choice for food omics investigations due to its superior resolution and dynamic range coverage.