Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances. (1st December 2022)

• Record Type: Journal Article
• Authors: Fang, Zi-yang; Li, Gui-zhen; Gu, Yao; Wen, Chao; Ye, Hang; Ma, Jin-lin; Liang, Zhong-yun; Yang, Li; Wu, Jian-wen; Chen, Hai-yan
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 170(2022)
• Publication Date: 2022-12-01
• Subjects: Camellia seed oil -- Flavour analysis -- HS-GC-IMS -- PCA -- ROAV; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114040
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The variations in the flavour substances of different varieties of camellia seed oil and the effect of the refining process were studied by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA). The results showed that in different kinds and different processing stages of camellia seed oil, the flavour substances were mainly composed of aldehydes, ketones, heterocycles, alcohols, esters and acids. Moreover, the contents of aldehydes and ketones significantly were higher than the rest substances. These substances with a relative odour activity value (ROAV) greater than 1 in the sample were selected as the analysis objects to evaluate influence on flavor of camellia seed oil. The flavour fingerprints from different Camellia varieties and the effect of refining stages on the flavor of camellia seed oil were established based on the detected volatile compounds. Highlights: Flavor fingerprints of camellia seed oil of three varieties was established. HS-GC-IMS combined with PCA was applied to detect the flavor of camellia seed oil. Effect of volatile compounds on flavor of camellia seed oil was determined by ROAV. Impact of refined processes of camellia seed oil on volatile compounds was analyzed.