ArticleJournal of food science and technology2020
HS-SPME GC-MS characterization of volatiles in processed walnuts and their oxidative stability.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed, 34 citations in OpenAlex.
- Visual Detection of Oxidation in Pecan Oil Using a Filter-Paper-Based Color-Sensitive Aldehyde Detection System.Molecules (Basel, Switzerland) · 2026Article
- Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time.Foods (Basel, Switzerland) · 2025Article
- Preparation and study of chemical, sensory, and nutritional values of balanced polyunsaturated fatty acid safflower seed oil blended oil.Food chemistry: X · 2025Article
- Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS.Current research in food science · 2024Article
- Non-destructive method to classify walnut kernel freshness from volatile organic compound (VOC) emissions using gas chromatography-differential mobility spectrometry (GC-DMS) and machine learning analysis.Applied food research · 2023Article
- Sotolon and (2Journal of agricultural and food chemistry · 2023Article
- Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry.Molecules (Basel, Switzerland) · 2023Article
- Valorization of Traditional Italian Walnut (Plants (Basel, Switzerland) · 2022Article
- Effect of Pulsed Light on Quality of Shelled Walnuts.Foods (Basel, Switzerland) · 2022Article
- Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Foods (Basel, Switzerland) · 2021Article
- Genetic characterization of an almond germplasm collection and volatilome profiling of raw and roasted kernels.Horticulture research · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Processed walnuts including hot air-dried and roasted walnuts were prepared. Volatiles in raw and processed walnuts were analyzed using head-space solid phase microextraction combined with gas chromatography and mass spectrometry. Oxidative stability of hot air-dried walnuts in different antioxidants, with or without vacuum package was studied to find a proper package for oxidation stability of hot air-dried walnuts. The results showed that there were 14 volatiles in raw walnuts, 28 in hot air-dried walnuts and 38 in roasted walnuts. The changes of oil quality indices, total phenols, malondialdehyde and free radical scavenging activities during storage at 60 °C showed that the oil oxidation increased with storage time. The addition of antioxidants and vacuum package could slow down the oxidation. Vacuum aluminum foil package (14 × 20 cm) can delay the oil oxidation and extend the shelf life to ~ 230 days of hot air-dried walnuts at 20 °C. With added antioxidant this was extended to ~ 257 days.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.