Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry

Xu, Ying; Bi, Shuping; Xiong, Chunhui; Dai, Yixin; Zhou, Qi; Liu, Ye

doi:10.1016/j.foodchem.2022.134303

Cited by 27 publications

(12 citation statements)

References 32 publications

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“…(E)-2-Pentenal was considered as a potential marker for linolenic acid-based vegetable oils (48). Hexanal was derived from 13-hydroperoxides formed by the autoxidation of linoleic acid and was directly related to the formation of off-flavors from the oxidation of oils and fats (49,50). Ketones are produced through lipid degradation, Maillard reaction and interaction between these two In addition, ketones have a comparatively high-odor threshold, contributing to a minor flavor impact on food (51).…”

Section: Hs-gc-ims Analysismentioning

confidence: 99%

Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil

Han

Zhao

et al. 2023

Front. Nutr.

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IntroductionThe quality of pressed walnut oil can be improved by moderate roasting treatment.MethodsThis study compared physicochemical characteristics and antioxidant ability of walnut oils pressed from differently roasted pretreated walnuts, analyzed the correlation among these indicators by using Pearson correlation coefficient and correlation coefficient heatmap, and evaluated the volatile organic compounds (VOCs) of walnut oil under optimal pretreatment roasting conditions using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).ResultsHierarchical cluster analysis (HCA) and principal component analysis (PCA) were able to remarkably distinguish walnut oil produced by different roasting processes. In addition, correlation analysis showed that there was a significant impact among indicators. There were 73 VOCs were identified in the optimum roasted treated walnut oil, consisting of 30 aldehydes, 13 alcohols, 11 ketones, 10 esters, 5 acids, 2 oxygen-containing heterocycles, 1 nitrogen-containing heterocycle and 1 other compound. GC-IMS results showed that aldehydes contributed significantly to the volatile flavor profile of walnut oil, especially (E)-2-heptenal, (E)-2-pentenal and hexenal.DiscussionThe properties of walnut oil based on varying roasting pretreatment of walnut kernels were significantly differentiated. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil.

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Section: Hs-gc-ims Analysismentioning

confidence: 99%

Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil

Han

Zhao

et al. 2023

Front. Nutr.

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“…The oil output of the hot pressing method is higher, and the oil absorption and emulsion stability of the protein extracted from the walnut residues are better, while the oil extraction temperature is higher, and 30% of the walnut shells are also present during the extraction process, making the composition of the obtained walnut residues complex in composition and serious protein denaturation. The organic solvent leaching method ( 17 ) is a way to extract the oil in walnut kernels with organic solvents using the extraction principle. The extraction effect is better and suitable for large-scale production, but the equipment is complicated and the solvent residue leads to protein denaturation and the loss of unsaturated fatty acids.…”

Section: Walnut Residue Is An Important Source Of Walnut Plant-basedmentioning

confidence: 99%

An overview of walnuts application as a plant-based

Zhou

Pei

et al. 2022

Front. Endocrinol.

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The plant-based refers to plant-based raw materials or products that are available as the source of protein and fat. Utilization and development of walnuts as a plant-based, resulting in a high-quality protein-rich walnut plant-based product: walnut protein powder and walnut peptides. Progress in research on the application of walnuts as a plant-based has been advanced, solving the problem of wasted resources and environmental pollution caused by the fact that walnut residue, a product of walnuts after oil extraction, is often thrown away as waste, or becomes animal feed or compost. This paper reviews and summarizes the research and reports on walnut plant-based at home and abroad, focusing on the application of walnut plant-based in the preparation process (enzymatic and fermentation methods) and the biological activity of the walnut protein and walnut peptide, to provide a theoretical basis for the further processing of walnuts as a walnut plant-based. It can make full use of walnut resources and play its nutritional and health care value, develop and build a series of walnut plant-based products, improve the competitiveness of walnut peptide products, turn them into treasure, and provide more powerful guidance for the development of food and medicine health industry in Yunnan.

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“…To identify the characteristic aroma components, research methods such as gas chromatography-mass spectrometry (GC-MS) and gas chromatography−olfactometry (GC-O), aroma extract dilution analysis (AEDA) and odor activity values (OAVs) have been developed and applied extensively to identify the characteristic aroma of various types of distilled spirits. 12,[18][19][20][21] In addition, aroma recombination and omission experiments have been widely and successfully used to identify key aromatic compounds in alcoholic beverages. 20,22,23 These methods combine sensory analysis and flavor chemistry to analyze key compounds in spirits and have led to significant advances in the understanding of important odorants in baijiu.…”

Section: Introductionmentioning

confidence: 99%

“…12,[18][19][20][21] In addition, aroma recombination and omission experiments have been widely and successfully used to identify key aromatic compounds in alcoholic beverages. 20,22,23 These methods combine sensory analysis and flavor chemistry to analyze key compounds in spirits and have led to significant advances in the understanding of important odorants in baijiu. 19 The present study aimed to investigate the effect of different 60 Co-γ irradiation doses on the changes in the aroma composition of navel orange distilled spirits.…”

Section: Introductionmentioning

confidence: 99%

“…Aroma affects the quality and consumer acceptance of spirits and is an important characteristic of distilled spirits. To identify the characteristic aroma components, research methods such as gas chromatography–mass spectrometry (GC‐MS) and gas chromatography−olfactometry (GC‐O), aroma extract dilution analysis (AEDA) and odor activity values (OAVs) have been developed and applied extensively to identify the characteristic aroma of various types of distilled spirits 12,18‐21 . In addition, aroma recombination and omission experiments have been widely and successfully used to identify key aromatic compounds in alcoholic beverages 20,22,23 .…”

Section: Introductionmentioning

confidence: 99%

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Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

Qu,

Jia,

et al. 2023

J Sci Food Agric

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BackgroundStudies have found that 60Co‐γ irradiation can simulate the effects of aging and enhance the flavor of distilled spirits. The purpose of this study was to investigate the effects of 0, 2, 4, 6, 8 and 10 kGy 60Co‐γ irradiation doses on the key aroma components in newly produced navel orange distilled spirits and thus to determine the mechanism of their aging distilled spirits.ResultsThe identification of aroma compounds demonstrated that ethyl hexanoate, D‐limonene, ethyl octanoate, 3‐methyl‐1‐butanol and linalool are the key aroma compounds in navel orange distilled spirits, which were increased except linalool at irradiation of 2‐6 kGy doses. Irradiation treatment simulated the effects of the aging of navel orange distilled spirits by promoting the content of total acids, total esters and aldehydes. Irradiation doses of 2‐6 kGy increased the aroma intensity of navel orange distilled spirits, reaching the optimum at 6 kGy. However, the irradiation doses as high as 8 and 10 kGy decreased the content of esters in navel orange distilled spirits, which led to a deterioration of the spirit flavor.ConclusionLow doses of 60Co‐γ irradiation can simulate the effects of the aging by increasing the content of key aromatic compounds in navel orange distilled spirits.This article is protected by copyright. All rights reserved.

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Identification of aroma active compounds in walnut oil by monolithic material adsorption extraction of RSC18 combined with gas chromatography-olfactory-mass spectrometry

Cited by 27 publications

References 32 publications

Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil

Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil

An overview of walnuts application as a plant-based

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

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