𝔖 Bobbio Scriptorium
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Volatile flavour components of walnuts (Juglans regia L.)

✍ Scribed by Richard G. Clark; Harry E. Nursten

Publisher
John Wiley and Sons
Year
1976
Tongue
English
Weight
301 KB
Volume
27
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The volatile components of walnut oil obtained by solvent extraction were investigated. Two essences were prepared, one using the Likens–Nickerson concurrent distillation–extraction apparatus and the other by high vacuum degassing. The essences were submitted both to g.c.–m.s. analysis and sensory evaluation of the components eluted from g.c. capillary columns. Twenty‐nine compounds were identified, including 8 carbonyls, 4 alcohols, and 2 terpenes. The odour of walnuts appears to be due to the collective effect of a number of components.

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