Characterization and assessment of chemical components in walnuts with various appearances

Qingyang Li,Runhong Mo,Ruohui Wang,Zhanglin Ni,Yuewen Zheng,Yongxiang Han,Shutian Wu,Fubin Tang,Xinyue Yuan,Yihua Liu

Journal of Food Composition and Analysis（2022）

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Abstract

•Conventional perception about benefits of light walnut kernels was challenged.•Relationships between color or texture and intrinsic qualities were relatively low.•Kernels with a light color and a simple texture have better comprehensive qualities.

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Key words

Walnut,Kernel,Color,Texture,Sensory quality,Nutritive quality

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