Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
Food Chem. 2023 Oct 15;423:136290. doi: 10.1016/j.foodchem.2023.136290. Epub 2023 Apr 29.
Currently, the effects of roasting methods on the flavor profile of peeled walnut kernels (PWKs) remain unknown. The effects of hot air binding (HAHA), radio frequency (HARF), and microwave irradiation (HAMW) on PWK were evaluated using olfactory, sensory, and textural techniques. Solvent Assisted Flavor Evaporation-Gas Chromatography-Olfactometry (SAFE-GC-O) identified 21 odor-active compounds with total concentrations of 229 μg/kg, 273 μg/kg and 499 μg/kg due to HAHA, HARF, and HAMW, respectively. HAMW exhibited the most prominent nutty taste, with the highest response among roasted milky sensors with the typical aroma of 2-ethyl-5-methylpyrazine. HARF had the highest values for chewiness (5.83 N·mm) and brittleness (0.68 mm); however, these attributes did not contribute to the flavor profile. The partial least squares regression (PLSR) model and VIP values showed 13 odor-active compounds were responsible for the sensory differences from different processes. The two-step treatment with HAMW improved the flavor quality of PWK.
目前，烘烤方法对去皮山核桃仁（PWK）风味特征的影响尚不清楚。采用嗅觉、感官和质构技术评估了热风结合（HAHA）、射频（HARF）和微波辐照（HAMW）对 PWK 的影响。溶剂辅助风味蒸发-气相色谱-嗅觉（SAFE-GC-O）鉴定出 21 种呈味活性化合物，总浓度分别为 229μg/kg、273μg/kg 和 499μg/kg，归因于HAHA、HARF 和 HAMW。HAMW 表现出最显著的坚果味，在烤奶香传感器中具有最高的响应，具有典型的 2-乙基-5-甲基吡嗪香气。HARF 的咀嚼性（5.83N·mm）和脆性（0.68mm）最高；然而，这些属性并没有对风味特征产生影响。偏最小二乘回归（PLSR）模型和 VIP 值表明，有 13 种呈味活性化合物是导致不同工艺感官差异的原因。HAMW 的两步处理提高了 PWK 的风味质量。
