Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds.

The impact of storage temperature and time on quality of two walnut cultivars ( Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities exhibited significant changes. After the storage period, γ-, δ-, and α-tocopherols in Howard oil significantly reduced by 42, 56, and 100% at 5 °C, while 23 °C showed 48, 42, and 100% losses, respectively.