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Physicochemical quality and sensory attributes of two grafted pine nuts (Pinus koraiensis) affected by different roasting conditions

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Abstract

Two kinds of grafted Pinus koraiensis were cultivated in the northeasteran area of China as a viable effort to foster Korean pine nut production. The physical characteristic, color (L*, a*, b* value) and texture (instrumental hardness), along with the chemical and sensory properties were significantly influenced by species graft and roasting conditions. Both raw grafted pine nuts showed significant differences in all proximate analyses, except for ash content. Fatty acid profiles were similar, while linoleic acid was accounted to be the largest proportion. During roasting, malondialdehyde content reached the highest at 180 °C for 30 min (sixfold). Bioactive compounds (total phenolic, total flavonoid, and proanthocyanidin) and antioxidant properties were gradually increased during roasting, while some major individual phenolic acid and flavonoid was quantified by HPLC. Multivariate analysis and sensory evaluation showed that a favourable healthy nut composition and desired sensory quality for both pine nuts could be achieved at 150 °C for 20 min.

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Acknowledgements

This research project was funded by the Thirteen five national key research and development projects (2016YFC050030501) and Heilongjiang Provincial Applied Technology Research and Development Project (GA19C106). We would also like to thank Dr. Kai Yang (Heilongjiang Academy of Forestry) for kindly providing the grafted pine nut samples for this work.

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Authors and Affiliations

  1. Department of Food Science, College of Life Science, Northeast Forestry University, Harbin, 150040, People’s Republic of China

    Nadya Mara Adelina, Jiayi An & Yuhong Zhao

  2. Department of Food Technology, University Al Azhar of Indonesia, Jakarta, Indonesia

    Nadya Mara Adelina

  3. College of Food Science, Northeast Agricultural University, Harbin, 150040, People’s Republic of China

    Ligang Zhang

  4. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, 150040, People’s Republic of China

    Yuhong Zhao

  5. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China

    Qiyong Guo

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  1. Nadya Mara Adelina
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  4. Ligang Zhang
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  5. Yuhong Zhao
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Correspondence to Ligang Zhang or Yuhong Zhao.

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Adelina, N.M., An, J., Guo, Q. et al. Physicochemical quality and sensory attributes of two grafted pine nuts (Pinus koraiensis) affected by different roasting conditions. Food Measure 18, 2878–2893 (2024). https://doi.org/10.1007/s11694-024-02365-5

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  • DOI: https://doi.org/10.1007/s11694-024-02365-5

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