Journal
FLAVOUR AND FRAGRANCE JOURNAL
Volume 20, Issue 5, Pages 501-506Publisher
JOHN WILEY & SONS LTD
DOI: 10.1002/ffj.1477
Keywords
walnuts; Juglans regia L.; lipids; aroma compounds; polyunsaturated fatty acids
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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.
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