Roasting treatments affect oil extraction rate, fatty acids, oxidative stability, antioxidant activity, and flavor of walnut oil.
Frontiers in nutrition（2022）
Abstract
The properties of walnut oil based on varying roasting pretreatment of walnut kernels were significantly differentiated. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil. Roasting at 120°C for 20 min is a suitable pretreatment roasting condition for pressing walnut oil.
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Key words
HS-GC-IMS,antioxidant capacity,correlation analysis,physicochemical characteristics,roasting treatment,volatile organic compounds,walnut oil
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