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

-2,4-hexadienal, and 2-octanone were identified as key aroma contributors, closely associated with nutty and raw green notes. Among the five walnut oil samples, the evaluators showed a preference for the walnut oil prepared using Xin 2. These findings provide an initial exploration of the volatile compound composition and sensory characteristics of Xinjiang walnut oil, offering a reference for future research on the screening of walnut varieties for the development of flavored walnut oil.