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Analysis of the headspace aroma compounds of walnuts ( Juglans regia L.)
Author(s) -
Elmore J. Stephen,
Nisyrios Ioannis,
Mottram Donald S.
Publication year - 2005
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1477
Subject(s) - chemistry , juglans , hexanal , aroma , linoleic acid , food science , composition (language) , nonanal , linolenic acid , chromatography , fatty acid , organic chemistry , biochemistry , linguistics , philosophy
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 α ‐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 © 2005 John Wiley & Sons, Ltd.