macadamia integrifolia, fruit characteristics, physicochemical, nutritional and functional components, orthogonal partial least squares-discriminant analysis (opla-da), principal component analysis (pca), comprehensive evaluation, Food processing and manufacture, TP368-456

In order to ascertain the quality characteristics of macadamia nut from different regions and varieties in Yunnan so as to establish their comprehensive evaluation model. Thirty-five samples of macadamia nuts from 3 major production areas in Yunnan were selected to determine indicators of fruit characteristics and quality indexes including the composition and content of physicochemical, nutritional and functional components and amino acids in kernels. The quality of macadamia nuts was comprehensively evaluated by correlation analysis (FCOR), principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The results showed that there were significant differences in the fruit characteristics of 35 samples from different regions and varieties in Yunnan (P