biostudies-literaturePop AUnitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si InovariiE2214https://www.ebi.ac.uk/biostudies/studies/S-EPMC7249020biostudies-literatureUnknown25(9)Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oiMolecules (Basel, Switzerland)Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product.PMC7249020PN-III-P2-2.1-CI-2017-0743Popescu IChis MSPop ASalanta LSocaci SAMuresan VBerbecea APaucean AMan SMMuste SAlexa EfalseQuality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product.Walnut oilcake is a low-cost by-product of the edible oil industry but at the same time it is a valuable source of dietary fiber, natural antioxidants, and polyunsaturated fatty acids. In the context of health-friendly confectionary food products and to reduce the production cost, the aim of this study was to investigate the effect of walnut oilcake by-product on the quality characteristics and volatile profile of modified macarons. For this purpose, GC-MS and ITEX/GC-MS techniques were used to obtain the fatty acids methyl esters and the volatile profiles; physicochemical analyzes were performed to determine the nutritional characteristics and a nine-point hedonic scale test was performed for the sensory characteristics. The substitution of almond flour with 0%, 10%, 25% and 50% walnut oi2020-01-01T00:00:00Z2020 May2025-04-04T22:22:13.499Z2020-06-14T07:06:13ZS-EPMC72490203239733610.3390/molecules25092214