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Published on: January 7, 2019
Flavor enhancement pathways and mechanisms of cold-pressed walnut oil based on defatted cold-pressed walnut meal
Ying Xu1, Yixin Dai2, Shaobo Zhen3
1School of Food and Health, Beijing Technology and Business University (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, PR China; College of Food Science and Nutritional Engineering, China Agricultural University (CAU), National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, PR China.
Abstract:
The present study aimed to investigate the effect and underlying mechanism of Maillard reaction products (MRPs) derived from defatted cold-pressed walnut meal hydrolysates (DCWMH) on the aroma enhancement of cold-pressed walnut oil (CWO). Nineteen key aroma-active compounds were identified in CWO, hot-pressed walnut oil (HWO), and flavored walnut oil (FWO) using gas chromatography-olfactory-mass spectrometry (GC-O-MS) and odor activity values (OAVs). Principal component analysis (PCA) based on quantitative descriptive analysis (QDA) showed that the "roasted flavor" was positively correlated with FWO. Correlation analysis of free amino acids identified aspartic acid (Asp) as a key aroma precursor. Additionally, a novel pathway for furfural formation via Schiff base intermediates was proposed from the free radical cleavage process of the Maillard reaction in the [13C5]Xylose-Asp model system. Overall, this study provides valuable insights into the control of flavor quality during walnut oil production and supports the potential for the comprehensive utilization of walnut by-products.
