Evidence map›Paper›PMID 42093960›Full record

ArticleFood chemistry: X2026

Aroma and flavor profiling of walnut oils from five major Xinjiang cultivars: sensory evaluation and comparative analysis.

Lei Zhang, Yining Sun, Pei Yu, Jiyao Qiu, Kexi Ma, Wentao Gao, Dan Wang, Congfang Li, Jingming Li

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Lei ZhangCollege of Forestry and Landscape Architecture, Xinjiang Agricultural University, Xinjiang 830052, China.
Yining SunCollege of Food Science & Nutrition Engineering, China Agricultural University, Beijing 100083, China.
Pei YuCollege of Food Science & Nutrition Engineering, China Agricultural University, Beijing 100083, China.
Jiyao QiuCollege of Forestry and Landscape Architecture, Xinjiang Agricultural University, Xinjiang 830052, China.
Kexi MaCollege of Food Science & Nutrition Engineering, China Agricultural University, Beijing 100083, China.
Wentao GaoCollege of Food Science & Nutrition Engineering, China Agricultural University, Beijing 100083, China.
Dan WangCollege of Food Science & Nutrition Engineering, China Agricultural University, Beijing 100083, China.
Congfang LiXinjiang Walnut Processing Engineering Technology Research Center, Xinjiang 830052, China.
Jingming LiCollege of Food Science & Nutrition Engineering, China Agricultural University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Xinjiang has many walnut varieties, but none are specifically used for oil pressing. This study compared the extraction results of SPME and SDE, two sample preparation methods, for the flavor analysis of walnut oil from five varieties in Xinjiang. A multi-technique approach combining GC-MS, electronic nose, GC-IMS, and sensory evaluation was employed, and the walnut oil flavors were assessed through a correlation analysis of GC-MS data and sensory attributes. Sensory evaluation led to the development of a flavor wheel dominated by green, nutty, greasy, and roast attributes. Integrated analysis identified 47 volatile compounds across seven chemical classes, including aldehydes, ketones, pyrazines, and acids. Among these, 2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, trimethylpyrazine, Octanal,

Indexed as

Flavor profileMicrowave-assistedSensory evaluationVolatile compoundsWalnut oil

Identifiers

PMID42093960
PMCPMC13141597

What Socratic holds

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LicenceCC BY-NC
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.