Wenwen Li , Yu Qin , Jiahang Gong , Beibei Zhang , Wenwen Zhang , Dengjie Yao , Chunyin Zeng , Delu Ning , Yongliang Zhuang , Lirong Li , Rui Huang
{"title":"中国云南三个主要栽培核桃(Juglans sigillata Dode)品种的理化性质、风味化合物和代谢物的比较分析","authors":"Wenwen Li , Yu Qin , Jiahang Gong , Beibei Zhang , Wenwen Zhang , Dengjie Yao , Chunyin Zeng , Delu Ning , Yongliang Zhuang , Lirong Li , Rui Huang","doi":"10.1016/j.lwt.2024.117003","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigated the physicochemical properties, flavor substances, and metabolites of three major cultivated walnut kinds Xixiang walnut kernels (XXWK), Santai walnut kernels (STWK), and Yangbipao walnut kernels (YBWK) in China Yunnan. The lowest oil content and the highest protein content were found in the YBWK. The total content of 17 amino acids, including threonine, valine, and lysine, in YBWK was significantly higher than those of XXWK and STWK. The unsaturated fatty acid contents of XXWK, STWK, and YBWK were 85.92%, 86.78%, and 87.58%, respectively. The flavor compounds with the highest OAV values were hexanal, trans-2-nonenal, and trans-2-nonenal in XXWK, STWK, and YBWK, respectively. A total of 156 metabolites with significant differences were identified, the highest content of lipids and lipid-like molecules. Vitamin B6 metabolism, alpha-linolenic acid metabolism, and purine metabolism were the important metabolic pathways in walnut kernels. Hexanol and methyl hexanoate showed a highly significant positive correlation with icariside E5, and 1-nonanal, decyl aldehyde showed a highly significant positive correlation with 8 amino acids, including leucine, isoleucine, and phenylalanine. This study provided a theoretical basis for understanding the characteristics of main cultivated walnuts and developing walnut products in Yunnan.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117003"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative analysis of physicochemical properties, flavor compounds, and metabolites among three major cultivated walnut (Juglans sigillata Dode) varieties in China Yunnan\",\"authors\":\"Wenwen Li , Yu Qin , Jiahang Gong , Beibei Zhang , Wenwen Zhang , Dengjie Yao , Chunyin Zeng , Delu Ning , Yongliang Zhuang , Lirong Li , Rui Huang\",\"doi\":\"10.1016/j.lwt.2024.117003\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigated the physicochemical properties, flavor substances, and metabolites of three major cultivated walnut kinds Xixiang walnut kernels (XXWK), Santai walnut kernels (STWK), and Yangbipao walnut kernels (YBWK) in China Yunnan. The lowest oil content and the highest protein content were found in the YBWK. The total content of 17 amino acids, including threonine, valine, and lysine, in YBWK was significantly higher than those of XXWK and STWK. The unsaturated fatty acid contents of XXWK, STWK, and YBWK were 85.92%, 86.78%, and 87.58%, respectively. The flavor compounds with the highest OAV values were hexanal, trans-2-nonenal, and trans-2-nonenal in XXWK, STWK, and YBWK, respectively. A total of 156 metabolites with significant differences were identified, the highest content of lipids and lipid-like molecules. Vitamin B6 metabolism, alpha-linolenic acid metabolism, and purine metabolism were the important metabolic pathways in walnut kernels. Hexanol and methyl hexanoate showed a highly significant positive correlation with icariside E5, and 1-nonanal, decyl aldehyde showed a highly significant positive correlation with 8 amino acids, including leucine, isoleucine, and phenylalanine. This study provided a theoretical basis for understanding the characteristics of main cultivated walnuts and developing walnut products in Yunnan.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"212 \",\"pages\":\"Article 117003\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-11-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824012866\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824012866","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Comparative analysis of physicochemical properties, flavor compounds, and metabolites among three major cultivated walnut (Juglans sigillata Dode) varieties in China Yunnan
This study investigated the physicochemical properties, flavor substances, and metabolites of three major cultivated walnut kinds Xixiang walnut kernels (XXWK), Santai walnut kernels (STWK), and Yangbipao walnut kernels (YBWK) in China Yunnan. The lowest oil content and the highest protein content were found in the YBWK. The total content of 17 amino acids, including threonine, valine, and lysine, in YBWK was significantly higher than those of XXWK and STWK. The unsaturated fatty acid contents of XXWK, STWK, and YBWK were 85.92%, 86.78%, and 87.58%, respectively. The flavor compounds with the highest OAV values were hexanal, trans-2-nonenal, and trans-2-nonenal in XXWK, STWK, and YBWK, respectively. A total of 156 metabolites with significant differences were identified, the highest content of lipids and lipid-like molecules. Vitamin B6 metabolism, alpha-linolenic acid metabolism, and purine metabolism were the important metabolic pathways in walnut kernels. Hexanol and methyl hexanoate showed a highly significant positive correlation with icariside E5, and 1-nonanal, decyl aldehyde showed a highly significant positive correlation with 8 amino acids, including leucine, isoleucine, and phenylalanine. This study provided a theoretical basis for understanding the characteristics of main cultivated walnuts and developing walnut products in Yunnan.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.