Flavor release from walnut kernels in an in-vitro mastication model with decoupled oral parameters

文献类型： 外文期刊

第一作者： Jia, Yimin

作者： Jia, Yimin;Li, Wenlin;Zheng, Mingming;Zheng, Chang;Zhou, Qi;Jia, Yimin;Zhou, Qi

作者机构：

关键词： Walnut kernel; Oral processing model; Electronic sensing; Flavor release pattern; Volatile compounds; Food texture

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）

ISSN： 0963-9969

年卷期： 2024 年 190 卷

页码：

收录情况： SCI

摘要： 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.

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