Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)

被引：49

作者：

Elmore, JS ^{[1
]}

Nisyrios, I ^{[1
]}

Mottram, DS ^{[1
]}

机构：

[1] Univ Reading, Sch Food Biosci, Reading RG6 6AP, Berks, England

来源：

FLAVOUR AND FRAGRANCE JOURNAL | 2005年 / 20卷 / 05期

关键词：

walnuts; Juglans regia L; lipids; aroma compounds; polyunsaturated fatty acids;

D O I：

10.1002/ffj.1477

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aroma volatiles of walnuts from three different geographical locations were studied. Over 110 compounds were identified in the headspace volatiles, many for the first time as walnut components. Walnuts from China and the Ukraine contained high levels of lipid-derived volatiles, in particular hexanal, pentanal, 1-hexanol and 1-pentanol from linoleic acid breakdown, and 1-penten-3-ol from alpha-linolenic acid breakdown. Chilean walnuts, however, contained high levels of alkylbenzenes of molecular weight 120, with the lipid-derived aldehydes and alcohols present at much lower levels than in the other two walnut samples. The relationship between the fatty acid composition of the walnuts and their volatile composition is discussed. Copyright (C) 2005 John Wiley & Sons, Ltd.

引用

页码：501 / 506

页数：6

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