文献类型： 外文期刊
第一作者： Jia, Yimin
作者： Jia, Yimin;Yuan, Binhong;Yang, Yini;Zheng, Chang;Zhou, Qi;Jia, Yimin;Yuan, Binhong;Zhou, Qi
作者机构：
关键词： Peeled walnut kernels; Sensory evaluation; Odor identification; Electronic sensing; Texture features; Two-steps roasted method
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 423 卷
页码：
收录情况： SCI
摘要： 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 mu g/kg, 273 mu g/kg and 499 mu g/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-ethyl5-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.
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