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; College 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 Res Int. 2024 Aug;190:114553. doi: 10.1016/j.foodres.2024.114553. Epub 2024 Jun 7.
Consumer preferences for walnut products are largely determined by the flavors released during mastication. In this study, a peeled walnut kernel (PWK) model was established with oral parameters decoupled using a Hutchings 3D model. The model explored in vitro variations using head-space solid-phase microextraction-gas chromatography-mass spectrometry and intelligent sensory techniques. The fracture strength, hardness, particle size, adhesiveness, springiness, gumminess, and chewiness were significantly reduced during mastication. We identified 61 volatile compounds and found that 2,5-dimethyl-3-ethylpyrazine is a key component, releasing predominantly baking and milky notes. Glutamic acid, alanine, arginine, and sucrose were identified as the key compounds in taste perception. The method can help establish a mastication model for nuts and facilitate breakthroughs in the development of walnut products and processing methods.
消费者对核桃产品的偏好主要取决于咀嚼过程中释放的风味。在这项研究中，使用 Hutchings 3D 模型分离口腔参数，建立了去皮核桃仁（PWK）模型。该模型通过顶空固相微萃取-气相色谱-质谱联用和智能感官技术研究了体外变化。咀嚼过程中，断裂强度、硬度、粒径、粘性、弹性、胶粘性和咀嚼性显著降低。我们鉴定出 61 种挥发性化合物，发现 2,5-二甲基-3-乙基吡嗪是一种关键成分，主要释放烘焙和乳脂味。谷氨酸、丙氨酸、精氨酸和蔗糖被鉴定为味觉感知的关键化合物。该方法可以帮助建立坚果咀嚼模型，促进核桃产品和加工方法的开发突破。
