The aim of study was to analyze the differences in nutritional elements and flavor substances between the Dali Yangpao and purple walnut kernels, two kinds of walnut kernels were used as raw materials, the content of amino acids, fatty acids, essential nutrients and mineral elements were determined separately, and the volatile components between the two walnut kernels were detected by gas chromatography mass spectrometry (GC-MS). The results showed that compared to those of the Yangpao walnut kernels, the purple walnut kernels had a higher content of total amino acid, essential amino acid, and umami amino acid (P
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