Abstract: Nutrients and qualities of different varieties of fresh walnuts and dry walnuts were compared, the main nutrient compositions such as the crude fat, protein, vitamin C of each group were measured, while the sensory quality characteristics were determined by sensory evaluation and texture analyzer, and the best varieties and the best way to eat were selected. The results show that the round cotton dry walnut had higher nutrient contents, especially its protein content accounted for 51.5% of the dry weight. The vitamin C content of the round cotton fresh walnut accounted for 3.4 mg/100 g, which is nearly 2.3 times of the same variety of dry walnuts, and it was of low hardness and brittleness and good chewiness. The results indicate that the nutrient composition contents of different varieties of fresh and dry walnuts were different.

Key words: walnut, nutrient, sensory evaluation, quality