Roasting pretreatment of walnut (<i>Juglans regia</i> L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition-Reference-Cited by-同舟云学术

Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition

Published:2022 Issue:21 Volume:13 Page:10956-10969
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bi Shuang¹,Niu Xiaoyuan¹,Yang Fan¹,Xu Ying¹^ORCID,Dai Yixin¹,Liu Ye¹^ORCID,Zhou Qi²^ORCID

Affiliation:

1. College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China

2. Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China

Abstract

Mechanism of roasting pretreatment of walnut kernels to improve the flavor and sensory properties of walnut oil.

Funder

Beijing Key Laboratory of Food Flavor Chemistry

Chinese Academy of Agricultural Sciences

Beijing Technology and Business University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01990F

Reference43 articles.

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3. Phytochemical Content, Minor‐Constituent Compositions, and Antioxidant Capacity of Screw‐Pressed Walnut Oil Obtained from Roasted Kernels

4. Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC-MS combined with chemometrics

5. Characterization of virgin walnut oils and their residual cakes produced from different varieties

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