ArticleCurrent research in food science2024
Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Discovery and molecular insights of a novel pea-derived antioxidant peptide: From quantum chemical insights to oxidative stability of walnut oil.Food chemistry: X · 2026Article
- Toward Linking Indoor Commercial Source Emissions to Outdoor Volatile Organic Compounds Using Mobile Measurements.ACS ES&T air · 2026Article
- Aroma and flavor profiling of walnut oils from five major Xinjiang cultivars: sensory evaluation and comparative analysis.Food chemistry: X · 2026Article
- Analysis of Quality Distinctions of Pumpkin Seed Oil (Molecules (Basel, Switzerland) · 2026Article
- Fatty Acid Composition, Oxidative Stability, and Metabolomic Changes in Hickory Nut Oil During Accelerated Oxidation.Antioxidants (Basel, Switzerland) · 2026Article
- Comparative metabolomics of high-unsaturated fatty acid oils: exploring volatile and nonvolatile metabolite differences in olive, walnut, flaxseed, and camellia oils.Frontiers in nutrition · 2026Article
- Using Volatile Oxidation Products to Predict the Inflammatory Capacity of Oxidized Methyl Linoleate.Foods (Basel, Switzerland) · 2025Article
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7 authors.
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Abstract
Walnut oil oxidizes and becomes rancid during storage, that could be significantly affecting flavor and quality. This study aimed to monitor the volatile compounds present in walnut oil during storage, identify the characteristic markers of walnut oil at different oxidation levels, and establish a correlation network analysis based on the relationship between the olfactory analyzer and the characteristic markers to understand their correlation. The results indicated that the oxidation level of walnut oil had a positive correlation with the response of the olfactory analyzer. 219 volatile compounds were identified in walnut oil, with 89 identified as key volatile compounds (VIP >1). Among these, compounds such as (E, E)-2,4-decadienal (6.10%-23.04%)，(E, E)-2,4-heptadienal (2.23%-13.61%)，(E)-2-octenal (0.95%-11.71%)， hexanoic acid (1.63%-4.30%)，1-octen-3-ol (2.53%-19.01%)，(Z)-2-heptenal (5.95%-25.01%)，2,3-dihydro-furan (1.08%-3.20%)，2-pentyl-furan (0.13%-0.54%), pyrazine (0.33%-1.32%), hexanal (24.52%-1.33%)，3-hethylbutylacetate (12.44%-1.29%)， 2-methyl butyl acetate (7.74%-1.56%) and ethenyl hexanoate (4.39%-0.41%) were found to be characteristic volatile compounds in the oxidation process of walnut oil. Furthermore, the correlation network analysis revealed a strong correlation between the olfactory analyzer sensors and the characteristic volatile compounds. The findings of this study can provide valuable data for the development of rapid determination of the oxidation level of walnut oil.
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