Abstract：
Consumer preferences for walnut products are largely determined by the flavors released during mastication. In this study, a peeled walnut kernel (PWK) model was established with oral parameters decoupled using a Hutchings 3D model. The model explored in vitro variations using head-space solid-phase microextraction-gas chromatography-mass spectrometry and intelligent sensory techniques. The fracture strength, hardness, particle size, adhesiveness, springiness, gumminess, and chewiness were significantly reduced during mastication. We identified 61 volatile compounds and found that 2,5-dimethyl-3-ethylpyrazine is a key component, releasing predominantly baking and milky notes. Glutamic acid, alanine, arginine, and sucrose were identified as the key compounds in taste perception. The method can help establish a mastication model for nuts and facilitate breakthroughs in the development of walnut products and processing methods.
摘要：
消费者对核桃产品的偏好很大程度上取决于咀嚼过程中释放的风味。在这项研究中,使用Hutchings3D模型建立了去皮核桃仁（PWK）模型，该模型与口腔参数解耦。该模型使用顶空固相微萃取-气相色谱-质谱和智能感官技术探索了体外变化。断裂强度,硬度,颗粒大小,粘附性,弹性，发胶,咀嚼过程中咀嚼性显着降低。我们确定了61种挥发性化合物，发现2,5-二甲基-3-乙基吡嗪是关键成分，主要释放烘焙和乳白色的音符。谷氨酸,丙氨酸,精氨酸和蔗糖被确定为味觉感知中的关键化合物。该方法有助于建立坚果的咀嚼模型，促进核桃产品和加工方法的开发突破。
