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--- juglans_regia_l [2023/09/20 21:51] – 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 38: / Zeile 42: @@
 [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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