Flavor release from walnut kernels in an in-vitro mastication model with decoupled oral parameters.
Food Res Int
; 190: 114553, 2024 Aug.
Article
in En
| MEDLINE
| ID: mdl-38945595
ABSTRACT
Consumer preferences for walnut products are largely determined by the flavors released during mastication. In this study, a peeled walnut kernel (PWK) model was established with oral parameters decoupled using a Hutchings 3D model. The model explored in vitro variations using head-space solid-phase microextraction-gas chromatography-mass spectrometry and intelligent sensory techniques. The fracture strength, hardness, particle size, adhesiveness, springiness, gumminess, and chewiness were significantly reduced during mastication. We identified 61 volatile compounds and found that 2,5-dimethyl-3-ethylpyrazine is a key component, releasing predominantly baking and milky notes. Glutamic acid, alanine, arginine, and sucrose were identified as the key compounds in taste perception. The method can help establish a mastication model for nuts and facilitate breakthroughs in the development of walnut products and processing methods.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Taste
/
Juglans
/
Volatile Organic Compounds
/
Gas Chromatography-Mass Spectrometry
/
Mastication
/
Nuts
Limits:
Humans
Language:
En
Journal:
Food Res Int
Year:
2024
Document type:
Article
Country of publication: