PMID- 30370923
OWN - NLM
STAT- MEDLINE
DCOM- 20190122
LR  - 20190122
IS  - 1750-3841 (Electronic)
IS  - 0022-1147 (Linking)
VI  - 83
IP  - 11
DP  - 2018 Nov
TI  - Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil 
      Quality.
PG  - 2745-2752
LID - 10.1111/1750-3841.14342 [doi]
AB  - In this study, a 10-day accelerated storage at 60  degrees 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 (R(tocos) ). The contents 
      of both compounds were also proved to be significant variables for PV, p-AnV, and 
      R(tocos) , 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 (R(PUFAs) ). PRACTICAL 
      APPLICATION: Nowadays a large-scale planting of walnut has taken place in China. 
      Since walnut contains more than 60% of oil, the development of walnut oil is of 
      great significance. Volatiles such as aldehydes are secondary oxidation products. 
      Study on the dynamic changes of their types and contents could be helpful to 
      understand the process of walnut oil oxidation. The measurement of walnut oil 
      quality could also be more convenient and predictable with the use of volatile 
      markers. Hence, this research provides insights for the future development of 
      online quality control system for walnut oil.
CI  - (c) 2018 Institute of Food Technologists(R).
FAU - Zhou, Ye
AU  - Zhou Y
AUID- ORCID: 0000-0003-0912-9241
AD  - Authors Zhou, Fan, and Pei are with the State Key Laboratory of Tree Genetics and 
      Breeding, Research Inst. of Forestry, Chinese Academy of Forestry, Haidian 
      District, Beijing, 10091, P. R. China.
FAU - Fan, Wei
AU  - Fan W
AD  - Authors Zhou, Fan, and Pei are with the State Key Laboratory of Tree Genetics and 
      Breeding, Research Inst. of Forestry, Chinese Academy of Forestry, Haidian 
      District, Beijing, 10091, P. R. China.
FAU - Chu, Fuxiang
AU  - Chu F
AD  - Authors Chu and Wang are with the Inst. of Chemical Industry of Forest Products, 
      Chinese Academy of Forestry, Xuanwu District, Nanjing, 210042, P. R. China.
FAU - Wang, Chengzhang
AU  - Wang C
AD  - Authors Chu and Wang are with the Inst. of Chemical Industry of Forest Products, 
      Chinese Academy of Forestry, Xuanwu District, Nanjing, 210042, P. R. China.
FAU - Pei, Dong
AU  - Pei D
AD  - Authors Zhou, Fan, and Pei are with the State Key Laboratory of Tree Genetics and 
      Breeding, Research Inst. of Forestry, Chinese Academy of Forestry, Haidian 
      District, Beijing, 10091, P. R. China.
LA  - eng
GR  - 50472084/National Natural Science Foundation of China/
PT  - Journal Article
DEP - 20181029
PL  - United States
TA  - J Food Sci
JT  - Journal of food science
JID - 0014052
RN  - 0 (Aldehydes)
RN  - 0 (Aniline Compounds)
RN  - 0 (Fatty Acids)
RN  - 0 (Furans)
RN  - 0 (Ketones)
RN  - 0 (Peroxides)
RN  - 0 (Plant Oils)
RN  - 0 (Volatile Organic Compounds)
RN  - 2463-63-0 (2-heptenal)
RN  - 2L2WBY9K6T (nonanal)
RN  - 575917SNR4 (4-anisidine)
RN  - R0ZB2556P8 (Tocopherols)
RN  - UC0XV6A8N9 (furan)
RN  - XGE9999H19 (caprylic aldehyde)
SB  - IM
MH  - Aldehydes/analysis
MH  - Aniline Compounds/analysis
MH  - China
MH  - Fatty Acids/analysis
MH  - Furans/analysis
MH  - Juglans/*chemistry
MH  - Ketones/analysis
MH  - Oxidation-Reduction
MH  - Peroxides/analysis
MH  - Plant Oils/*analysis
MH  - Tocopherols/analysis
MH  - Volatile Organic Compounds/*analysis
OTO - NOTNLM
OT  - accelerated storage
OT  - marker
OT  - peroxide value
OT  - volatile oxidation compound
OT  - walnut oil
EDAT- 2018/10/30 06:00
MHDA- 2019/01/23 06:00
CRDT- 2018/10/30 06:00
PHST- 2018/04/26 00:00 [received]
PHST- 2018/06/30 00:00 [revised]
PHST- 2018/08/11 00:00 [accepted]
PHST- 2018/10/30 06:00 [pubmed]
PHST- 2019/01/23 06:00 [medline]
PHST- 2018/10/30 06:00 [entrez]
AID - 10.1111/1750-3841.14342 [doi]
PST - ppublish
SO  - J Food Sci. 2018 Nov;83(11):2745-2752. doi: 10.1111/1750-3841.14342. Epub 2018 
      Oct 29.