| Title: | Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS |
| Author(s): | Xi BN; Zhang JJ; Xu X; Li C; Shu Y; Zhang Y; Shi X; Shen Y; |
| Address: | "Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China. College of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China. Electronic address: zhangjingjing@nwu.edu.cn. Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China. Electronic address: licong@nwu.edu.cn. College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China. COFCO ET (Xi'an)International Engineering Co., Ltd, Xi'an, Shaanxi 710082, China. Key Laboratory of Synthetic and Natural Functional Molecule of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China. Electronic address: yhshen@nwu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2023.137547 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and HS-solid phase microextraction-GC-mass spectrometry (HS-SPME-GC-MS). A total of 75 VOCs were identified in WO, of which 24 VOCs were found to be the key aroma-active compounds for WO by using odor activity values (OAVs) analysis. Based on chemometrics methods, flavor of WO samples can be characterized into three categories, i.e., early, mid-, and late stages. WO from early ripening stage had stronger green and sweet odor due to 1,8-cineole (OAV 280) and ethanol (OAV 134.5). While nonanal (OAV 181.82), (E)-2-octenol (OAV 160), and hexanal (OAV 103.78) were sources of intense fatty and oily odor in mid-ripening stage. For WO of later ripening stage, the flavor was affected by nonanal (OAV 192.28), 1-heptanol (OAV 150), heptanal (OAV 71.11) and some organic acids" |
| Keywords: | Hs-gc-ims Hs-spme-gc-ms Key aromatic compounds Ripening stage Walnut oil; |
| Notes: | "PublisherXi, Bo-Nan Zhang, Jing-Jing Xu, Xiao Li, Cong Shu, Yu Zhang, Yu Shi, Xuanming Shen, Yehua eng England 2023/09/29 Food Chem. 2023 Sep 21; 435:137547. doi: 10.1016/j.foodchem.2023.137547" |
