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Molecules

Title:		Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry
Author(s):		Sun L; Qi Y; Meng M; Cui K;
Address:		"Institute of Agricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi 830000, China. Comprehensive Experimental Field of Xinjiang Academy of Agricultural Sciences, Urumqi 830000, China. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300453, China"
Journal Title:		Molecules
Year:		2023
Volume:		20230325
Issue:		7
Page Number:		-
DOI:		10.3390/molecules28072949
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Odor is an important characteristic of walnut oil; walnut oil aromas from different varieties smell differently. In order to compare the differences of volatile flavor characteristics in different varieties of walnut oil, the volatile organic compounds (VOCs) of walnut oil from five different walnut varieties in Northwest China were detected and analyzed using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that 41 VOCs in total were identified in walnut oil from five different varieties, including 14 aldehydes, 8 alcohols, 4 ketones, and 2 esters. Walnut oil (WO) extracted from the 'Zha343' variety was most abundant in VOCs. The relative odor activity value (ROAV) analysis showed that aldehydes were the main aroma substances of walnut oil; specifically, hexanal, pentanal, and heptanal were the most abundant. Fingerprints and heat map analysis indicated that WO extracted from the 'Xin2', '185', 'Xin'guang', and 'Zha343' varieties, but not from the 'Xinfeng' variety, had characteristic markers. The relative content differences of eight key VOCs in WO from five varieties can be directly compared by Kruskal-Wallis tests, among which the distribution four substances, hexanal (M), hexanal (D), pentanal (M), (E)-2-hexanal (M), presented extremely significant differences (P<0.01). According to the results of the principal component analysis (PCA), WO extracted from the 'Zha343' variety was distinct from the other four varieties; in addition, WO extracted from the 'Xin2' variety exhibited similarity to WO extracted from the '185' variety, and WO extracted from the 'Xinfeng' variety showed similarity to WO extracted from the 'Xin'guang' variety. These results reveal that there are certain differences in the VOCs extracted from five different WO varieties, making it feasible to distinguish different varieties of walnut oil or to rapidly detect walnut oil quality based on its volatile substances profile"
Keywords:		Gas Chromatography-Mass Spectrometry/methods *Volatile Organic Compounds/analysis *Juglans Ion Mobility Spectrometry/methods Aldehydes/analysis Hs-gc-ims flavor fingerprint volatile organic compounds walnut oil;
Notes:		"MedlineSun, Lina Qi, Yanlong Meng, Meng Cui, Kuanbo eng KY2021116/KY2022020/Basic research business funding project of public welfare research institutes in Xinjiang Uygur Autonomous Region/ 2022B02048/Key R&D projects in Xinjiang Uygur Autonomous Region/ 2022YFD1000104-02/National key R&D plan/ Switzerland 2023/04/14 Molecules. 2023 Mar 25; 28(7):2949. doi: 10.3390/molecules28072949"