Xu Ying, Dai Yixin, Zhen Shaobo, Yang Fan, Wu Jihong, Bi Shuang, Liu Ye
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, PR China; College of Food Science and Nutritional Engineering, China Agricultural University (CAU), National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, PR China.
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100048, PR China.
Food Chem. 2025 Aug 1;482:144190. doi: 10.1016/j.foodchem.2025.144190. Epub 2025 Apr 2.
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 [C]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.
本研究旨在探讨脱脂冷榨核桃粕水解物（DCWMH）衍生的美拉德反应产物（MRPs）对冷榨核桃油（CWO）香气增强的作用及潜在机制。采用气相色谱 - 嗅觉 - 质谱联用（GC - O - MS）和气味活性值（OAVs），在CWO、热榨核桃油（HWO）和调味核桃油（FWO）中鉴定出19种关键香气活性化合物。基于定量描述分析（QDA）的主成分分析（PCA）表明，“烤香味”与FWO呈正相关。对游离氨基酸的相关性分析确定天冬氨酸（Asp）为关键香气前体。此外，在[C]木糖 - 天冬氨酸模型体系中，从美拉德反应的自由基裂解过程提出了通过席夫碱中间体形成糠醛的新途径。总体而言，本研究为核桃油生产过程中的风味质量控制提供了有价值的见解，并支持核桃副产品综合利用的潜力。
