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| Comparison of quality and volatile flavor components of Juglans sigillata oil under two pressing conditions |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230387 |
| KeyWord:walnut oil pressing process volatile flavor components relative odor activity value |
| FundProject:云南省重大科技专项（202202AE090007）；云南省基础研究计划面上项目（202401AT070300）；兴滇英才支持计划 |
| Author Name | Affiliation | | CHEN Peng1, ZHUANG Yongliang1, GENG Shuxiang2,3,
MIAO Fujun2,3, NING Delu2,3 | 1.School of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650504,
China
2.Yunnan Academy of Forestry and Grassland Sciences, Kunming 650201, China
3.Yunnan
Technology Innovation Center of Woody Oil, Kunming 650201, China |
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| Abstract: |
| In order to provide a reference for the flavor research and quality improvement of Juglans sigillata oil, with the main variety of Yangbi walnuts in Yunnan as materials, and two pressing processes were employed to prepare low-temperature pressed walnut oil and hot-pressed walnut oil. The acid value, peroxide value, and fatty acid composition of the two pressing processes of walnut oil were compared. The volatile components and their contents in the two pressing processes of walnut oil were determined using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, and the key volatile compounds in the Juglans sigillata oil were analyzed using relative odor activity values. The results showed that the acid value and peroxide value of hot-pressed walnut oil were higher than those of low-temperature pressed walnut oil. There was no significant difference in the fatty acid composition and content between the two pressing processes of walnut oil. A total of 54 volatile substances were identified in the two pressing processes of walnut oil, mainly including aldehydes, acids, ketones, hydrocarbons, alcohols, esters and heterocyclic compounds. Eleven compounds, including hexanal, (E)-2-nonenal, (E,E)-2,4-decadienal, 1-octen-3-ol, (E,E)-2,4-nonadienal, nonanal, (E)-2-octenal, 2,3-octanedione, heptanal, heptanol, and 2-hexenal, were key flavor components in hot-pressed walnut oil. Nine compounds, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, nonanal, (E)-2-octenal, heptanal, heptanol, 2-pentylfuran, and decanal, were key flavor components in low-temperature pressed walnut oil. In summary, the pressing process significantly affects the quality and flavor components of walnut oil. |
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