Objective To optimize the processing technique of low-fat walnut sauce and develop a green, low-fat, and tasty version.

Methods Defatted walnut meal was used as a raw material, with the sensory score serving as the response value, the effects of baking time, baking power, homogenization time, sterilization temperature and sterilization time on sensory evaluation and centrifugal precipitation rate of products were explored by using a single factor approach, and the optimal processing technology for low-fat walnut sauce was determined by combining response surface methodology optimization method. Quantitative Descriptive Analysis (QDA) was also utilized to examine the distinct flavors of low-fat walnut sauce before and after optimization, as well as to identify typical flavor descriptors and reference samples.

Results The results showed that the optimal processing parameters for low-fat walnut sauce were: baking time of 35 s, baking power of 770 W, homogenization time of 14 min, sterilization temperature of 85 ℃ and sterilization time of 29 min, the low-fat walnut butter received the highest sensory score of 86.9 under these conditions, which was largely consistent with the predicted value. QDA revealed that the cooked chestnut scent was more prominent in the sample created using the optimal procedure, followed by caramel and mushroom aromas, which had better flavor qualities than the pre-optimized sample.

Conclusion Theoretical direction for the industrialized manufacture of low-fat walnut sauce and the full use of walnut by-products is offered by this study.