Abstract:Fried foods are loved by consumers because of their unique flavor and taste.Among them，peanut kernels and peels，which become crispy after frying，are particularly enjoyed.Studies had found that with the extension of peanut soaking time at different temperatures，the peanut water content first increased and then gradually stabilizes，which could be exploited to improve the flavor profile of fried peanuts.This study used red-skin peanuts as raw materials，based on single-factor experiments，sensory evaluation as indicators and orthogonal experiments with frying temperature，frying time，and water content as variables.The optimal process to produce fried peanuts involved soaking peanuts at 15 ℃ for 25 min，till they attained a moisture content of 15%，then frying them at a temperature of 170℃for 5 min.The volatile flavor components of the fried peanuts were analyzed by gas chromatography-mass spectrometry，and 60 main volatile flavor substances were identified，of which 2，5-dimethylpyrazine was the most abundant.This optimized process yields fried peanuts that were rich in flavor compounds and crispy-indicators of superior taste and consumer experience.