以脱脂冷榨核桃粕水解物为基础的冷榨核桃油增味途径及机理

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-02 DOI:10.1016/j.foodchem.2025.144190

Ying Xu , Yixin Dai , Shaobo Zhen , Fan Yang , Jihong Wu , Shuang Bi , Ye Liu

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引用次数: 0

摘要

本研究旨在探讨脱脂冷榨核桃粕水解物（DCWMH）的美拉德反应产物（MRPs）对冷榨核桃油（CWO）增香的影响及其机理。采用气相色谱-嗅觉-质谱联用技术（GC-O-MS）和气味活性值（OAVs）对核桃油、热压核桃油（hho）和风味核桃油（FWO）中的19种关键香气活性化合物进行了鉴定。基于定量描述分析（QDA）的主成分分析（PCA）表明，“烘焙风味”与两种风味之间存在正相关关系。相关分析表明，天冬氨酸（Asp）是一种重要的香气前体。此外，在[13C5]木糖- asp模型体系中，通过Maillard反应的自由基裂解过程，提出了一种通过席夫碱中间体生成糠醛的新途径。总之，本研究为核桃油生产过程中风味品质的控制提供了有价值的见解，并为核桃副产品的综合利用提供了潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Flavor enhancement pathways and mechanisms of cold-pressed walnut oil based on defatted cold-pressed walnut meal hydrolysates

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Flavor enhancement pathways and mechanisms of cold-pressed walnut oil based on defatted cold-pressed walnut meal hydrolysates

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.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.