| Title: | Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry |
| Author(s): | Xu Y; Bi S; Niu X; Chen Y; Liu Y; Zhou Q; |
| Address: | "Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: liuye@th.btbu.edu.cn. Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China. Electronic address: zhouqi01@caas.cn" |
| DOI: | 10.1016/j.foodres.2022.112208 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Aroma composition of cold-pressed walnut oil (CWO) and hot-pressed walnut oil (HWO) was analyzed by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry (GC x GC-O-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 83 and 197 compounds were identified in the CWO and HWO, respectively; among these, 76 and 123 compounds were sniffed exclusively by GC x GC-O-MS, respectively. A total of 36 volatile compounds were detected by HS-GC-IMS, of which 10 in CWO and 32 in HWO. Based on of flavor dilution (FD) factors, odor-activity values (OAVs), and recombination and omission experiments, 1-octen-3-ol, cyclohexanol, and benzaldehyde were found to be the key aroma-active compounds in CWO, while 3-methylbutanal, (E,E)-2,4-nonadienal, nonanal, 1-octen-3-ol, 3-pentanol, 1-octanol, and furfural were the key aroma-active compounds in HWO. Moreover, Maillard reaction and lipid oxidation were found to play an important role in flavor formation in HWO. This study provides a guide to improve the quality of walnut oil based on aroma characteristics" |
| Keywords: | Odorants/analysis Gas Chromatography-Mass Spectrometry/methods *Juglans Ion Mobility Spectrometry *Volatile Organic Compounds/analysis Aroma-active compounds Cold-pressed walnut oil Comprehensive two-dimensional gas chromatography Hot-pressed walnut oil I; |
| Notes: | "MedlineXu, Ying Bi, Shuang Niu, Xiaoyuan Chen, Yeming Liu, Ye Zhou, Qi eng Research Support, Non-U.S. Gov't Canada 2023/01/04 Food Res Int. 2023 Jan; 163:112208. doi: 10.1016/j.foodres.2022.112208. Epub 2022 Nov 19" |
