With the growing emphasis on health and functional nutrition, ω-3 nutrition-fortified seasonings have attracted considerable attention.This study aimed to evaluate the effects of adding pure fish oil and microencapsulated fish oil on the physicochemical and flavor characteristics of peanut butter.A blank control, fish oil group, and microcapsule group were established to assess the color parameters, texture properties, rheological properties, oil separation rate under centrifugation, and oxidative stability, respectively.In addition, an electronic nose was used to analyze the flavor profiles of different samples.The results showed that the microcapsule group achieved higher sensory acceptability than the fish oil group.No significant differences in color were observed among the three formulations.Microcapsules improved texture properties by providing moderate hardness and chewiness, as well as higher viscosity and cohesiveness.These properties effectively suppressed oil-paste separation.Although the fish oil group exhibited slightly better spreadability, the microcapsule group showed a markedly lower oil separation rate under centrifugation(8.45% vs 10.83%) and better oxidative stability (32.77 h vs 30.11 h).Electronic nose analysis revealed that both microcapsules and fish oil partially masked the intrinsic peanut aroma.Microcapsules helped mitigate flavor interference through a controlled release mechanism, although they could not completely eliminate it.In conclusion, compared with direct fish oil addition, microencapsulated fish oil significantly enhanced the physicochemical stability, textural properties, and overall sensory quality of peanut butter.These findings provide a useful reference for the development of ω-3 nutrient-fortified food products.
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