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

Author:

Bi Shuang1,Niu Xiaoyuan1,Yang Fan1,Xu Ying1ORCID,Dai Yixin1,Liu Ye1ORCID,Zhou Qi2ORCID

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

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