Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality.?

作   者：Zhou Ye, Fan Wei, Chu Fuxiang, Wan Chenghzang, Pei Dong.?
期刊名称：JOURNAL OF FOOD SCIENCE
影响因子：1.797
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关键词：accelerated storage, marker, peroxide value, volatile oxidation compound, walnut oil
论文摘要：
Abstract: In this study, a 10-day accelerated storage at 60 °C was carried out to investigate the evolution of volatile
profiles of walnut oils from three cultivars (cvs. Santai, Xiangling, Qingxiang). Eighteen volatile oxidation compounds,
including three alcohols, 11 aldehydes, one furan, one ketone, and two acids, were identified in all oil samples. Data from
the three cultivars were combined and the analysis showed that 2-heptenal and 1-octen-3-ol exhibited the strongest linear
correlations with peroxide value (PV), p-anisidine value (p-AnV), and the residual content of total tocopherols (Rtocos).
The contents of both compounds were also proved to be significant variables for PV, p-AnV, and Rtocos, according to the
jack-knife uncertainty test applied in partial least squares analysis. Hence, 2-heptenal and 1-octen-3-ol could be used as
potential markers of walnut oil quality. Besides, the oleic-derived compounds such as octanal and nonanal were suggested
to be used to indicate notable decrease of PUFAs during walnut oil oxidation, since they showed the strongest negative
correlations with the residual content of PUFAs (RPUFAs).