The California Central Valley is the largest producer of walnuts in the US and one of the largest in the world. The most common variety of walnut grown in California is Chandler, followed by Howard, Hartley and Tulare. Walnuts are known for their health benefits, including cardiovascular health, brain functions and anti-inflammatory properties. The California Walnut industry invests in research to improve production, quality and competitiveness.
We have been investigating walnut oxidation under different storage conditions and developing measurement tools to quantify oxidative stability of walnuts.
Publications
Some of our research findings are listed below:
Ampofo, J.; Grilo, F. S.; Langstaff, S.; Wang, S. C. Foods 2022, 11(19), 3151 “Oxidative stability of walnut kernel and oil: chemical compositions and sensory aroma compounds”
Grilo, F. S.; Wang, S. C. Foods, 2021, 10(2), 329: “Walnut (Juglans regia L.) volatile compounds indicate kernel and oil oxidation”
Grilo, F. S.; Srisaard, Y.; Wang, S. C. Foods, 2020, 9(9), 1207: “Prediction of walnut deterioration using kernel oxidative stability”