Walnut, also known as Juglans regia, is rich in fat—particularly walnut oil—as well as protein, carbohydrates, minerals, and vitamins.

During processing and storage, edible oils undergo a series of chemical reactions, among which thermal oxidation has the greatest impact on the stability of oils and oil-containing foods. The oxidative products generated not only degrade the nutritional value and flavor of the oils but may also pose risks to human health.

In the selection and breeding of bioenergy and oilseed crops, it is often necessary to conduct large-scale testing of oil content in order to identify and select seeds with high oil yield.