| Title: | Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition |
| Author(s): | Bi S; Niu X; Yang F; Xu Y; Dai Y; Liu Y; Zhou Q; |
| Address: | "College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. yushuang_0214@163.com. 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. zhouqi01@caas.cn" |
| ISSN/ISBN: | 2042-650X (Electronic) 2042-6496 (Linking) |
| Abstract: | "The present study focused on the role of roasting pretreatment in improving the flavor of WOs. In total, 71 volatile compounds were detected, 35 odorants were perceived, and 17 aroma-active compounds were identified in WOs by using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and aroma extract dilution analysis of gas chromatography-olfactometry (AEDA/GC-O). The results indicate that extended roasting pretreatment is effective in generating aldehydes and pyrazine aroma-active compounds in WOs. The correlation between the aroma-active compounds and chemical composition was identified by Pearson correlation analysis. The branched-chain aldehyde, 3-methylbutanal, is a Maillard reaction product with ribose as a precursor. Pyrazine aroma-active compounds were also related to ribose, with absolute correlation coefficients of 0.85 to 0.96; among pyrazine compounds, 2-ethyl-5-methylpyrazine showed strong correlation with isoleucine and arginine, while 2-methylpyrazine and 2,3,5-trimethylpyrazine showed strong correlation with glycine, lysine, and histidine. The determination of the effect of roasting on aroma-active compound alteration and the study of aroma precursors will be helpful for walnut oils' flavor quality control, which directly enable their industrial application" |
| Keywords: | *Juglans Gas Chromatography-Mass Spectrometry/methods *Volatile Organic Compounds/analysis Ribose Odorants/analysis Solid Phase Microextraction/methods Oils Pyrazines; |
| Notes: | "MedlineBi, Shuang Niu, Xiaoyuan Yang, Fan Xu, Ying Dai, Yixin Liu, Ye Zhou, Qi eng England 2022/10/15 Food Funct. 2022 Oct 31; 13(21):10956-10969. doi: 10.1039/d2fo01990f" |
