Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil

Ma, Xuan; Zheng, Chang; Zhou, Qi; Huang, Chongbo; Wang, Weijun; Huang, Ying; Liu, Changsheng

doi:10.1016/j.foodchem.2024.139124

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.139124

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Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil

Xuan Ma,

Chang Zheng,

Qi Zhou

et al.

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Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS

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Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil

Cited by 5 publications

References 37 publications

Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS

Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC/MS

Engineered biochar combined clay for microplastic biodegradation during pig manure composting

Effects of natural and synthetic antioxidants addition on the characteristic flavor and metabolites of walnut oil during oxidation

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