Study on Flavor Characteristics and Nutritional Evaluation of Free Amino Acids in Walnut Pellicle

被引：0

作者：

Peng J. ^{[1
]}

Zhang X. ^{[1
]}

Tian X. ^{[2
]}

Yang Y. ^{[2
]}

Duan G. ^{[1
]}

Gao P. ^{[2
]}

Liu Q. ^{[1
]}

机构：

[1] College of Horticulture, Shanxi Agricultural University, Jinzhong

[2] Fruit Research Institute, Shanxi Agricultural University, Taiyuan

来源：

Science and Technology of Food Industry | 2023年 / 44卷

关键词：

Flavor amino acids; Pellicle; Taste; Walnut;

D O I：

10.13386/j.issn1002-0306.2022120139

中图分类号：

学科分类号：

摘要：

In order to explore the composition, taste characteristics and nutritional value of free amino acids in pellicle of different varieties of walnut, the content of free amino acid in the pellicle of 6 walnut varieties was detected, and the taste activity value (TAV) analysis, principal component analysis and comprehensive evaluation were carried out. The results showed that a total of 17 free amino acids could be detected in the pellicle of walnut, with a total content of 2673.86~ 3490.12 mg/kg. Nine medicinal amino acids accounted for 57.67%~68.23% of the total amino acids, and Leu was the first limiting amino acid in the pellicle. Glu, Asp, Thr, Cys and Arg were the main amino acids of free amino acids in the pellicle, with Glu having the highest content. The TAV value of Glu among the six cultivars was 2.34~3.81, which contributed the most to the umami of the pellicle. The TAV values of Arg in 'Jing 861', 'Bokexiang' and 'Jinboxiang 8' were 1.03~1.26, which contributed to the bitterness of the pellicle. Among the flavor amino acids, the content of umami amino acids was the highest, while aromatic amino acids had the lowest contentm. The ratio of bitter to sweet amino acid content in the 'Nonghe 1', 'Jing 861', 'Bokexiang' and 'Jinboxiang 8' was greater than 1. While the ratio of bitter to sweet amino acid content in the 'Fenhe 2' and ' Fenhe 4' was less than 1. The comprehensive quality of amino acids was also relatively higher. The amino acids in pellicle had high nutritional value and medicinal value, and the taste was bitter, as a food auxiliary material to supplement Thr, Ile and sulfur-containing amino acids, it could increase the overall taste richness of food. © The Author(s) 2023.

引用

页码：226 / 232

页数：6

共 30 条

[1]

PEI D, GUO B G, LI P J, Et al., Investigation and analysis report on walnut market and industry in China[J], Agricultural Products Market, 19, pp. 54-56, (2021)

[2]

CHANG J, REN H D, YAO X H, Et al., A comparative analysis of nutritional components and fatty acid composition of 41 pecan varieties[J], Journal of Southwest University （N atural Science Edition）, 43, 2, (2021)

[3]

JIA X D, LUO H

[4]

ZHAI M, Et al., Dynamic changes and correlation analysis of nutrient contents in'Pawnee'pecan （Carya illinoinensis）[J], Journal of Fruit Science, 33, 9, (2016)

[5]

ALASALVAR C, BOLLING B W., Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects[J], British Journal of Nutrition, 113S, 2, pp. S68-S78, (2015)

[6]

WANG X S., Effects of essential amino acids on human health[J], Food and Nutrition in China, 7, (2005)

[7]

LI J Y, LEI L C, HUANG J., The effect of arginine metabolism on tumor growth and tumor immunity[J/OL], Chinese Journal of Immunology, pp. 1-34

[8]

LI S L, LIU F L, WANG X B, Et al., The existence and function of glutamic acid and its receptor in the brain and the neurotoxicity of glutamic acid[J], Chinese Journal of Clinical Rehabilitation, 22, pp. 4553-4555, (2004)

[9]

LI X X, ZHANG X, TONG L, Et al., Summary of free amino acids to improve crop flavor quality[J], Journal of China Agricultural University, 27, 4, (2022)

[10]

YANG Y T, PAN S Y, JIN X X, Et al., Amino acid composition and nutritional evaluation of different varieties of walnut[J], Food Science, 38, 13, (2017)

← 1 2 3 →