Abstract
A study was investigated to determine and compare the key aroma components in raw and roasted walnut (Juglans regia L.). The effective aromatic compounds in raw and roasted walnut were separated by solvent-assisted flavor evaporation (SAFE), and a total of 160 volatile compounds were identified by gas chromatography-mass spectrometry (GC–MS), which constituted the distinctive flavor of raw and roasted walnut. The key aroma components were further revealed by aroma extract dilution analysis (AEDA), and 29 aroma compounds were identified as highly related to the characteristic aroma of walnut. Finally, the selected aroma compounds were quantitated and odor activity values (OAVs) were calculated. A total of 10 aroma-active compounds of OAVs ≥ 1 were identified in raw walnut, among which (E)-2-nonenal showed the highest OAV, and octanal, hexanal, and nonanal were also contributive to the flavor of raw walnut. In roasted walnut, 20 aroma-active compounds (OAVs ≥ 1) were obtained, and (E,E)-2,4-decadienal, 1-octen-3-ol and pyrazines were the characteristic flavor sources of roasted walnut. In general, the roasting process had a significant effect on the flavor characteristics of walnut; it can increase complexities to the walnut volatiles, and provide a more desirable roast and nutty flavor.
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Acknowledgements
We are greatly thankful to our preceptors N Zhang, B-G Sun and H-T Chen for their contributions to this work. We also thank the staff of Beijing Key Laboratory of Flavor Chemistry for their technical assistance during the course of this work.
Funding
This work was financially supported by the National Natural Science Foundation of China (No. 31901620) and the National Key Technology R & D Program (No. 2018YFD0400600).
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B Liu designed the experiments and collected the data with the help of Y Chang, X-P Sui, R-F Wang, and Z-X Liu. All the authors participated in the analysis and interpretation of the data. B Liu wrote the manuscript draft and revised it according to the feedback of J Sun, H-T Chen, B-G Sun, N Zhang, and J-X Xia. All authors have read and agreed to the published version of the manuscript.
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Bing Liu declares that he has no conflict of interest.
Yuan Chang declares that she has no conflict of interest.
Xinping Sui declares that she has no conflict of interest.
Ruifang Wang declares that she has no conflict of interest.
Zixuan Liu declares that she has no conflict of interest.
Jie Sun declares that she has no conflict of interest.
Haitao Chen declares that he has no conflict of interest.
Baoguo Sun declares that he has no conflict of interest.
Ning Zhang declares that she has no conflict of interest.
Junxia Xia declares that she has no conflict of interest.
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Liu, B., Chang, Y., Sui, X. et al. Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.). Food Anal. Methods 15, 717–727 (2022). https://doi.org/10.1007/s12161-021-02153-7
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DOI: https://doi.org/10.1007/s12161-021-02153-7