Correlation Analysis Between Flavor Substances and Biological Activity of Walnut Oil(核桃油风味物质与生物活性关联分析)
摘要
Walnut oil is a good highly processed product of walnut resources in China. As is well known, both the volatile flavor and the biological activity presentation of walnut oil are influenced by its raw material properties, processing methods, and storage and transportation conditions. The core is the significant changes in the internal substance composition. To some extent, the volatile flavor changes of walnut oil are important dominant indicators to evaluate its biological activity. Based on objectively evaluating the main volatile flavor characteristics of walnut oil, the composition of flavor substances in walnut oil was analyzed. Aldehydes, ketones, alcohols, heterocycles, acids, and esters are the key components that give walnut oil a unique flavor. Furthermore, the main biological activities, including anti-inflammatory, antioxidant, anti-tumor, lipid-lowering, hypoglycemic, and immune regulation of walnut oil were introduced. Additionally, the effects of factors such as walnut variety and origin, harvesting period, processing technology, and storage conditions on the flavor compounds and bioactive substances composition of walnut oil were analyzed. Finally, the internal relationship between the volatile flavor of walnut oil and the changes in its biological activity was emphasized. This relationship is not only reflected in the volatile flavor components with biological activity, but also in oxidative products, which indirectly reflect the changes in the biological activity of walnut oil. This paper aimed to analyze the scientific connotation of the correlation between nutrition and flavor of walnut oil, and provide theoretical guidance for the quality control and high-value development and utilization of walnut oil.(核桃油是我国核桃资源良好的深加工产品。核桃油的挥发性风味变化及其生物活性呈现均受到核桃油原料属性、加工方式和贮运条件等影响,其核心是内在物质组成发生了显著变化,从某种层面上核桃油的挥发性风味变化是评判其生物活性的重要显性指标。在客观评价核桃油主要挥发性风味特性的基础上,分析了核桃油风味物质的组成,醛酮类、醇类、杂环类、酸类和酯类是赋予核桃油独特风味的关键成分。介绍了核桃油主要生物活性,如抗炎、抗氧化、抗肿瘤、降血脂、降血糖和免疫调节等。剖析了核桃品种和产地、采收期、加工工艺、贮存条件等因素