Related Experiment Video

Updated: Aug 6, 2026

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

Formation of characteristic aroma compounds in walnut kernels during thermal processing and their potential

Yishen Cheng1, Shanxing Gao1, Lei Zhang1

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food Chemistry: X
|July 19, 2026
PubMed

Keywords:
Molecular dockingOlfactory receptorsSensory attributesThermal processingWalnut aroma

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