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

Elmore, J.S., Nisyrios, I. and Mottram, D.S. (2005) Analysis of the headspace aroma compounds of walnuts (Juglans regia L.). Flavour and Fragrance Journal, 20 (5). pp. 501-506. ISSN 0882-5734

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To link to this article DOI: 10.1002/ffj.1477

Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13442
Uncontrolled Keywords:walnuts, Juglans regia L., lipids, aroma compounds, polyunsaturated, fatty acids, CHEMICAL-COMPOSITION, LIPID OXIDATION, FATTY-ACID, EXTRACTION, ZEALAND

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