Effect of ferulic acid grafted walnut shell hemicellulose B on the flavor of traditional pickle fermentation


  • Wenming JIANG Chongqing Chemical Industry Vocational College, Chongqing, China. https://orcid.org/0000-0002-0627-856X
  • Chunyan PENG Chongqing Jiangbei District Disease Control Center, Chongqing, China.
  • Zemei GUO Chongqing Jiangbei District Disease Control Center, Chongqing, China.
  • Jingxia CHEN Chongqing Chemical Industry Vocational College, Chongqing, China.
  • Yong ZHAO Chongqing Jiangbei District Disease Control Center, Chongqing, China.
  • Fang LI Chongqing Jiangbei District Disease Control Center, Chongqing, China.




ferulic acid, walnut shell, hemicellulose B, flavor


To improve the flavor of traditional pickles, hemicellulose B (HCB) was extracted from walnut shell, the protein of which was detected by ultraviolet-visible (UV-Vis) light full wavelength scanning. Then ferulic acid was grafted in the absence of oxygen, and UV-Vis and Fourier transform infrared (FT-IR) were used to verify the branching. HCB and ferulic acid grafted hemicellulose B (FHB) were added to pickles, respectively, and the aroma substances were detected by gas chromatography and mass spectrum (GC-MS) to evaluate the effect of FHB on the aroma substances of pickles. The results showed that the protein in HCB was basically removed after UV-Vis scanning. After UV-Vis and FT-IR identification, FHB was obtained. The GC-MS analysis of aroma substances showed that HCB caused more derivatives of aroma substances in the fermentation process of pickles, and FHB made pickles produce more unique aroma substances during fermentation. This study provided a certain research basis for improving the flavor substances of traditional pickles.


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Como Citar

JIANG, W., PENG, C., GUO, Z., CHEN, J., ZHAO, Y., & LI, F. (2024). Effect of ferulic acid grafted walnut shell hemicellulose B on the flavor of traditional pickle fermentation. Food Science and Technology, 44. https://doi.org/10.5327/fst.00149



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