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Volatile flavour components of walnuts ( Juglans regia L.)
Author(s) -
Clark Richard G.,
Nursten Harry E.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740271003
Subject(s) - juglans , chemistry , chromatography , terpene , flavour , extraction (chemistry) , elution , solvent extraction , food science , organic chemistry , biochemistry
The volatile components of walnut oil obtained by solvent extraction were investigated. Two essences were prepared, one using the Likens–Nickerson concurrent distillation–extraction apparatus and the other by high vacuum degassing. The essences were submitted both to g.c.–m.s. analysis and sensory evaluation of the components eluted from g.c. capillary columns. Twenty‐nine compounds were identified, including 8 carbonyls, 4 alcohols, and 2 terpenes. The odour of walnuts appears to be due to the collective effect of a number of components.