Work

Comprehensive characterization of physicochemical quality and volatile organic compounds of walnut oil under different treatment conditions based on HS-GC-IMS and chemometrics

Year: 2025

Type: article

Abstract: Physicochemical quality and aroma profile are critical factors influencing the quality of walnut oil and its industrial development. This study conducted an in-depth analysis of the differences in physicochemical quality and key VOCs of walnut oils under different treatment conditions (DPM, QPM, QPC) using HS-GC-IMS combined with chemometrics. Correlation analyses were performed on the physicochemical quality, the key VOCs and the fatty acid compositions. The results indicated that POV and AV of QPC was significantly higher compared to DPM and QPM, with no significant difference in AV and POV between DPM and QPM. Additionally no significant differences were observed between the IV and SV. The composition ratios of SFA, MUFA, and PUFA were 1:1.55:7.75, while the ratios of linoleic acid and linolenic acid were 5.1:1. HS-GC-IMS identified 50 of VOCs, among which 20 key VOCs screened (VIP > 1). Significant correlations were found between physicochemical quality, fatty acids, and key VOCs.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2025.101141