Food and Fermentation Industries >

2026 , Vol. 52 >Issue 14: 212 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044650

Analysis of amino acid diversity in male flowers of different walnut varieties

  • WANG Nian ,
  • SHI Tianmeng ,
  • LI Qian ,
  • ZHANG Lufeng ,
  • SONG Lianjun ,
  • WANG Menghui ,
  • LEI Fengmei ,
  • SHEN Yue
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  • 1(Forestry Academy of Henan, Zhengzhou 450002, China)
    2(School of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    3(Lushi County Yuanrong Agriculture Co.Ltd., Sanmenxia 472200, China)

Received date: 2025-09-25

  Revised date: 2025-11-26

  Online published: 2026-08-21

Fold

Abstract

To evaluate the amino acid nutritional value and development potential of male flowers from different walnut varieties, the composition and content of amino acid in the male flowers of nine walnut varieties were analyzed in this study, and a comprehensive evaluation was conducted using principal component analysis and cluster analysis methods.The results showed that all the tested varieties were rich in amino acids, containing 16 kinds of amino acids, including 7 essential amino acids, 2 semi-essential amino acids, and 7 non-essential amino acids.The total amino acid content ranged from 12.33% to 19.50%.The variety Yufeng performed outstandingly, with the highest contents of total amino acids (19.50%), medicinal amino acids (14.20%), essential amino acids for children (3.23%) and a balanced composition of flavor amino acids.Glutamic acid was the key amino acid affecting the flavor, with its taste activity value ranging from 4.68 to 7.59, and an average value of 6.18.Three principal components were extracted by principal component analysis, with a cumulative variance contribution ratio of 94.22%, which could fully reflect the comprehensive information of amino acid composition.The comprehensive scores of Yufeng, Xiangling, and Luling were ranked as the top three.Cluster analysis divided the nine varieties into four nutritional types, which was consistent with the results of principal component analysis.In addition, the essential amino acids/total amino acids and essential amino acids/non-essential amino acids ratios of all varieties were close to or exceeded the WHO/FAO standards, indicating that the protein quality of walnut male flowers was excellent and had high nutritional value.This study provided a theoretical basis for the high-value utilization of walnut male flowers.It offered important insights for their use in food processing as well as functional product development.

Key words： male flowers of walnuts; variety; amino acid; comprehensive evaluation

Cite this article

WANG Nian , SHI Tianmeng , LI Qian , ZHANG Lufeng , SONG Lianjun , WANG Menghui , LEI Fengmei , SHEN Yue . Analysis of amino acid diversity in male flowers of different walnut varieties[J]. Food and Fermentation Industries, 2026 , 52(14) : 212 -218 . DOI: 10.13995/j.cnki.11-1802/ts.044650

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