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--- juglans_regia_l [2023/09/20 21:50] – andreas
+++ juglans_regia_l [2023/09/21 07:04] (aktuell) – andreas
@@ Zeile 17: / Zeile 17: @@
 "The aroma volatiles of walnuts from three different geographical locations were studied. Over 110 compounds were identified in the headspace volatiles, many for the first time as walnut components. Walnuts from China and the Ukraine contained high levels of lipid-derived volatiles, in particular hexanal, pentanal, 1-hexanol and 1-pentanol from linoleic acid breakdown, and 1-penten-3-ol from α-linolenic acid breakdown. Chilean walnuts, however, contained high levels of alkylbenzenes of molecular weight 120, with the lipid-derived aldehydes and alcohols present at much lower levels than in the other two walnut samples." \\
 [Analysis of the headspace aroma compounds of walnuts (Juglans regia L.)., Elmore, J.S., Nisyrios, I., Mottram, D.S., Flavour and fragrance journal, Vol.20(5), 2005, 501-506]
+[[http://en.wikipedia.org/wiki/Walnut_oil|Walnut oil]] is obtained from the seeds (of unripe nuts picked from the tree) by hydraulic pressing and is rich in polyunsaturated fatty acids. \\
+"Similar to olive oils, in walnut oils the most abundant group of volatiles was the aldehydes and hydrocarbons. n-Pentane (8.84-19.46%) was the principal component in all varieties, followed by 2,4-decadienal and nonanal. Unlike olive oils, the walnut oil contained significantly higher amounts of pentanal and hexanal. Other aldehydes and alcohols were produced and formed an important fraction of volatiles in walnut oil of the variety Criolla. Furthermore, 2-hexanone, 2-pentylfuran, and 2-octylfuran were present only in this variety." \\
+[A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils., Torres, M.M., Martínez, M.L., Maestri, D.M., Journal of the American Oil Chemists' Society, Vol.82(2), 2005, 105-110]
 Important volatiles of walnut oils (pressed from roasted walnuts) were typical roasting products like furfural (1.3-12.5%), 2-methylpyrazine (0.6-1.8%), dimethylpyrazines (0.3-2.2%), furfurylalcohol (0.5-3.3%), furthermore acetic acid (18.6-42.2%), hexanal (6.6-31.8%), and (E)-2-hexenal (tr-0.4%). \\
@@ Zeile 31: / Zeile 35: @@
 "Fresh kernels of the walnut tree (Juglans regia L.) show a characteristic and pleasant aroma, the molecular basis of which was unknown. The application of an aroma extract dilution analysis resulted in 50 odor-active compounds. Among them, 37 had not been reported as fresh walnut kernel volatiles before, including the two odorants with the highest flavor dilution factors, namely, fenugreek-like smelling 3-hydroxy-4,5-dimethylfuran-2(5H)-one (sotolon) and oatmeal-like smelling (2E,4E,6Z)-nona-2,4,6-trienal. Quantitations revealed 17 odorants with concentrations in the walnuts that exceeded their odor threshold concentrations. Aroma reconstitution and omission experiments finally showed that the characteristic aroma of fresh walnuts is best represented by a binary mixture of sotolon and (2E,4E,6Z)-nona-2,4,6-trienal. Of both, the natural concentration was ∼10 μg/kg. Further sensory studies showed that the walnut character is intensified when their concentrations are in parallel increased to ∼100 μg/kg. This finding may guide the future breeding of new walnut cultivars with improved aroma." \\
-[Stübner, Christine A., and Martin Steinhaus. "Sotolon and (2 E, 4 E, 6 Z)-Nona-2, 4, 6-trienal Are the Key Compounds in the Aroma of Walnuts." Journal of Agricultural and Food Chemistry 71.18 (2023): 7099-7108]
+[Stübner, Christine A., and Martin Steinhaus. "Sotolon and (2E,4E,6Z)-Nona-2,4,6-trienal Are the Key Compounds in the Aroma of Walnuts." Journal of Agricultural and Food Chemistry 71.18 (2023): 7099-7108]
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 [Buttery, Ron G., et al. "Identification of germacrene D in walnut and fig leaf volatiles." Journal of Agricultural and Food Chemistry 34.5 (1986): 820-822]
-[[http://en.wikipedia.org/wiki/Walnut_oil|Walnut oil]] is obtained from the seeds (of unripe nuts picked from the tree) by hydraulic pressing and is rich in polyunsaturated fatty acids. \\
-"Similar to olive oils, in walnut oils the most abundant group of volatiles was the aldehydes and hydrocarbons. n-Pentane (8.84-19.46%) was the principal component in all varieties, followed by 2,4-decadienal and nonanal. Unlike olive oils, the walnut oila contained significantly higher amounts of pentanal and hexanal. Other aldehydes and alcohols were produced and formed an important fraction of volatiles in walnut oil of the variety Criolla. Furthermore, 2-hexanone, 2-pentylfuran, and 2-octylfuran were present only in this variety." \\
-[A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils., Torres, M.M., Martínez, M.L., Maestri, D.M., Journal of the American Oil Chemists' Society, Vol.82(2), 2005, 105-110]
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