| Title: | Flavor characteristics of peeled walnut kernels under two-steps roasting processes |
| Author(s): | Jia Y; Yuan B; Yang Y; Zheng C; Zhou Q; |
| Address: | "Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: zhouqi01@caas.cn" |
| DOI: | 10.1016/j.foodchem.2023.136290 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Currently, the effects of roasting methods on the flavor profile of peeled walnut kernels (PWKs) remain unknown. The effects of hot air binding (HAHA), radio frequency (HARF), and microwave irradiation (HAMW) on PWK were evaluated using olfactory, sensory, and textural techniques. Solvent Assisted Flavor Evaporation-Gas Chromatography-Olfactometry (SAFE-GC-O) identified 21 odor-active compounds with total concentrations of 229 mug/kg, 273 mug/kg and 499 mug/kg due to HAHA, HARF, and HAMW, respectively. HAMW exhibited the most prominent nutty taste, with the highest response among roasted milky sensors with the typical aroma of 2-ethyl-5-methylpyrazine. HARF had the highest values for chewiness (5.83 N.mm) and brittleness (0.68 mm); however, these attributes did not contribute to the flavor profile. The partial least squares regression (PLSR) model and VIP values showed 13 odor-active compounds were responsible for the sensory differences from different processes. The two-step treatment with HAMW improved the flavor quality of PWK" |
| Keywords: | *Juglans Gas Chromatography-Mass Spectrometry/methods *Volatile Organic Compounds/analysis Flavoring Agents/analysis Smell Olfactometry/methods Odorants/analysis Electronic sensing Odor identification Peeled walnut kernels Sensory evaluation Texture featu; |
| Notes: | "MedlineJia, Yimin Yuan, Binhong Yang, Yini Zheng, Chang Zhou, Qi eng England 2023/05/14 Food Chem. 2023 Oct 15; 423:136290. doi: 10.1016/j.foodchem.2023.136290. Epub 2023 Apr 29" |
