Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS

In this study, the flavor compounds of Camellia seed oils obtained by four processes were characterized by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS-SPME/GC/MS). A variety of about 76 volatile flavor compounds were identified from all the oil samples. Of the four...

Full description

Saved in:
Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2023-05, Vol.28 (10), p.3979
Main Authors: Li, Ziming, Zhou, Xiangyu, Li, Hongai, Zhou, Wenhua, Tan, Yuheng, Zhang, Yuxin, She, Jiarong, Lu, Jun, Yu, Ninghua
Format: Article
Language:English
Subjects:
Alcohol
Analysis
Aroma compounds
Camellia
camellia seed oil
Chromatography
Dodecane
Flavor compounds
Flavors
Formic acid
Gas chromatography
Gas Chromatography-Mass Spectrometry - methods
gas chromatography–mass spectrometry
Headspace
headspace solid-phase microextraction
Mass spectrometry
Mass spectroscopy
NMR
Nuclear magnetic resonance
Oils & fats
Oilseeds
Plant Oils
Principal Component Analysis
Principal components analysis
Scientific imaging
Seeds
Seeds - chemistry
Solid Phase Microextraction - methods
Solid phases
Solvent extraction processes
Vegetable oils
volatile flavor compounds
Volatile Organic Compounds - analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, the flavor compounds of Camellia seed oils obtained by four processes were characterized by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS-SPME/GC/MS). A variety of about 76 volatile flavor compounds were identified from all the oil samples. Of the four processing processes, the pressing process can retain a lot of volatile components. Among these, compounds nonanal and 2-undecenal were predominantly in the majority of the samples. Meanwhile, other compounds such as octyl ester formic acid, octanal and 2-nonenal (E), 3-acetyldihydro 2(3H)-furanone, (E)-2-decenal, dihydro-5-penty 2(3H)-furanone, nonanoic acid, and dodecane were also among the most consistently found compounds among the oil samples analyzed. The principal component analysis carried out to categorize the data produced seven clusters of the total oil samples based on the number of flavor compounds obtained in each sample. This categorization would lead to understanding the components which highly contributed to the characteristic volatile flavor and build up the flavor profile of Camellia seed oil.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules28103979