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Walnuts Inside of a walnut in growth Three-segment walnut Walnut shell inside its green husk Artistic depiction of two walnuts ( Adriaen Coorte, 1702) Taylor AJ, Tsachaki M, Lopez R, Morris C, Ferreira V, Wolf B. Odorant release from alcoholic beverages. In: Da Costa NC, Cannon RJ, editors. Flavors in non carbonated beverages. ACS symposium series. Washington DC: American Chemical Society; 2010. pp. 161–175. [ Google Scholar] Mrvcić J, Posavec S, Kazazic S, Stanzer D, Peša A, Stehlik-tomas V. Spirit drinks: a source of dietary polyphenols. Croat J Food Sci Technol. 2012; 4:102–111. [ Google Scholar] Nocino is a traditional Italian liqueur. The word "nocino" comes from the Latin word nocere, meaning "to hurt," which refers to its astringent nature. Nocino is made from unripe green walnuts, sugar, and alcohol.Walnut hulls contain diverse phytochemicals, such as polyphenols, that stain hands and can cause skin irritation. Seven phenolic compounds, including ferulic acid, vanillic acid, coumaric acid, syringic acid, myricetin, and juglone, were identified in walnut husks; juglone had concentrations of 2-4% fresh weight. [34] Padre Peppe is a walnut liqueur from Altamura that is based on an ancient recipe that was first developed by a Capuchin Giuseppe Ronchi.