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| Comparison of volatile profiles in pressed and refined walnut oils and their discrimination by electronic nose |
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| KeyWord:walnut oil volatile profile flavor electronic nose |
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| Abstract: |
| From the aspects of volatile profiles and overall flavors, difference analysis of cold-pressed, hot-pressed and refined walnut oil were carried out by GC-MS combined with electronic nose. The results showed that aldehydes and ketones accounted for a higher proportion in volatile profiles in cold-pressed，hot-pressed and refined walnut oil, representing 18.83%, 21.86% and 50.13%, respectively, in which the relative content of hexanal was the highest; esters and terpenoids were the specific volatile profiles in cold-pressed oil,which could be the basic substances of original flavors of walnut kernel and walnut oil; heterocyclics such as pyrazines were dominant in hot-pressed oil, which reached42.95% of the total volatile amount. Meanwhile, the existence of furfural indicated the occurrence of Maillard reaction and the important role of pentose in the formation of roasted flavor of hot-pressed oil; aldehydes and ketones derived from fatty acid oxidation was the main volatile profile in the refined oil, but there were serious losses of original flavors of walnut kernel and walnut oil and Maillard flavors after refining. The principal component analysis based on volatile profile was consistant with detection results of electronic nose, and both of them could discriminate three walnut oils effectively. Therefore, the combination of GC-MS with electronic nose could be used for process control and quality evaluation of walnut oil from aspects of volatile profiles and overall flavors. |
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