Flavor characteristics of peeled walnut kernels under two-steps roasting processes

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成果类型：

期刊论文

作者：

Jia, Yimin;Yuan, Binhong;Yang, Yini;Zheng, Chang;Zhou, Qi

通讯作者：

Zhou, Q

作者机构：

[Zhou, Qi; Zheng, Chang; Zhou, Q; Yang, Yini; Yuan, Binhong; Jia, Yimin] Chinese Acad Agr Sci, Hubei Key Lab Lipid Chem & Nutr, Key Lab Oil Seed Proc Minist Agr, Oil Crops & Lipids Proc Technol Natl & Local Joint, Wuhan 430062, Peoples R China.

[Zhou, Qi; Zhou, Q; Yuan, Binhong; Jia, Yimin] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.

通讯机构：

[Zhou, Q ] C

Chinese Acad Agr Sci, Hubei Key Lab Lipid Chem & Nutr, Key Lab Oil Seed Proc Minist Agr, Oil Crops & Lipids Proc Technol Natl & Local Joint, Wuhan 430062, Peoples R China.

Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Electronic sensing;Odor identification;Peeled walnut kernels;Sensory evaluation;Texture features;Two-steps roasted method

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2023

卷：

423

页码：

136290

DOI：

10.1016/j.foodchem.2023.136290

基金类别：

The authors gratefully acknowledge the Key Research Projects of Hubei Province ( 2020BBA045 ), Key Technology Research and Development Program in Autonomous Region ( 2022A02009 ), the Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences ( CAAS-ASTIP-2021-OCRI ). Electronic nose, electronic tongue apart of this project was supported by Jingnan Ren of Hua Zhong Agricultural University for electronic nose and tongue analysis.

机构署名：

本校为通讯机构

院系归属：

食品科学与工程学院

摘要：

Currently, the effects of roasting methods on the flavor profile of peeled walnut kernels (PWKs) remain unknown. The effects of hot air binding (HAHA), radio frequency (HARF), and microwave irradiation (HAMW) on PWK were evaluated using olfactory, sensory, and textural techniques. Solvent Assisted Flavor Evaporation-Gas Chromatography-Olfactometry (SAFE-GC-O) identified 21 odor-active compounds with total concentrations of 229μg/kg, 273μg/kg and 499μg/kg due to HAHA, HARF, and HAMW, respectively. HAMW exhibited the most prominent nutty taste...

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Flavor characteristics of peeled walnut kernels under two-steps roasting processes

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