Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)

Liu, Bing; Chang, Yuan; Sui, Xinping; Wang, Ruifang; Liu, Zixuan; Sun, Jinyuan; Chen, Haitao; Sun, Baoguo; Zhang, Ning; Xia, Junxia

doi:10.1007/s12161-021-02153-7

Cited by 17 publications

(16 citation statements)

References 38 publications

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“…OAV analysis showed that most of the key flavour compounds were aldehydes, which contributed to the fatty, roasted odours of walnuts. These results were consistent with previous findings that aldehydes contributed significantly to the flavour of walnuts (Liu et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Zhou et al (2016) found that after microwave treatment, the content of seven pyrazine compounds in walnut oil increased significantly, presented a typical "roasted" flavour. Another recent study by Liu et al (2022) found pyrazine compounds increased sharply and showed strong roasted and burnt flavour after being roasted, indicating that roasting had a significant effect on the flavour characteristics of walnut.…”

Section: Introductionmentioning

confidence: 90%

“…Another recent study by Liu et al . (2022) found pyrazine compounds increased sharply and showed strong roasted and burnt flavour after being roasted, indicating that roasting had a significant effect on the flavour characteristics of walnut.…”

Section: Introductionmentioning

confidence: 99%

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Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

Ouyang

et al. 2022

Int J of Food Sci Tech

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Summary Heat processing has a significant effect on the flavour of walnut kernels, while the related analyses on their characteristic flavour changes have not been extensively studied yet. In this study, headspace solid phase micro‐extraction combined with gas chromatography–mass spectrometry‐olfactometry (HS‐SPME‐GC–MS‐O), electronic nose (E‐nose) and multivariate analysis methods were used to explore the effects of microwave, baking and drying treatments on the characteristic flavour of walnut kernels. The results showed that the content of aldehydes and heterocyclic compounds increased significantly after heat treatment. A total of eighty‐nine volatile compounds were identified by the above three heat processing methods, mainly aldehydes and alkanes, including twenty‐five aroma active substances and twelve potential markers. It also discovered that the flavour characteristics of walnut kernels changed from green to roasted and burnt odours after heat treatment, in which the microwave treatment group displayed the strongest roasted and burnt flavours among the above processing methods. The comparative analysis of the differences in characteristic flavour on walnut kernels via different heat processing methods could provide a technical support for the development of walnut products and their industrial utilisation.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 90%

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Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

Ouyang

et al. 2022

Int J of Food Sci Tech

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“…More recently, Liu et al attempted to reinvestigate the compounds responsible for the aroma of walnuts. They isolated the volatiles from raw and roasted walnut kernels by solvent-assisted flavor evaporation (SAFE) and screened them for odorants by GC–O in combination with aroma extract dilution analysis (AEDA).…”

Section: Introductionmentioning

confidence: 99%

Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts

Stübner

Steinhaus

2023

J. Agric. Food Chem.

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Fresh kernels of the walnut tree (Juglans regia L.) show a characteristic and pleasant aroma, the molecular basis of which was unknown. The application of an aroma extract dilution analysis resulted in 50 odor-active compounds. Among them, 37 had not been reported as fresh walnut kernel volatiles before, including the two odorants with the highest flavor dilution factors, namely, fenugreek-like smelling 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) and oatmeal-like smelling (2E,4E,6Z)-nona-2,4,6-trienal. Quantitations revealed 17 odorants with concentrations in the walnuts that exceeded their odor threshold concentrations. Aroma reconstitution and omission experiments finally showed that the characteristic aroma of fresh walnuts is best represented by a binary mixture of sotolon and (2E,4E,6Z)-nona-2,4,6-trienal. Of both, the natural concentration was ∼10 μg/kg. Further sensory studies showed that the walnut character is intensified when their concentrations are in parallel increased to ∼100 μg/kg. This finding may guide the future breeding of new walnut cultivars with improved aroma.

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“…Roasting is a widely used food processing method for nuts to obtain a pleasant taste and flavor [9]. During this process, raw foods are thermally treated above 125 °C to facilitate nonenzymatic reactions that contribute to the development of desirable flavors, textures and colors [10].…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Roasting Methods on Some Properties of Walnut Kernels

Kutlu

ELBİR>

YILMAZ>

et al. 2022

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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In this study, the effects of oven roasting and microwave roasting on some properties of walnut kernels were determined. Roasting methods at different oven temperatures (70, 100, and 130 ºC for one hour) and at different microwave powers (240, 535 and 830 W for 5 min) were applied to samples. Moisture ratio values, total phenolic compound, antioxidant activity, and oil yield of the roasted and unroasted products were discussed. The highest oil yield was determined in the high temperature oven roasting but the microwave roasting mostly increased the oil yield of the product. Microwave roasting was found to be more suitable for decreasing moisture content. The lowest antioxidant activity was detected with microwave roasting. It was determined that the effect on the amount of phenolic substance in the two methods was indifferent.

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Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)

Cited by 17 publications

References 38 publications

Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi‐sensory analysis

Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts

Effect of Different Roasting Methods on Some Properties of Walnut Kernels

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