In order to investigate the effect of roasting on quality of pressed camellia oil, different roasting temperature, and roasting time were selected during roast process. Oil yield, physicochemical properties, fatty acid and volatile flavor components were determined. The result showed that the roasting under 155 ℃ for 15 min was the optimum condition not only for the volatile flavor composition, but also for the physicochemical indices. The fatty acid composition had little bit change with different roasting temperature, roasting time. Most indicators of the oil pressed under above conditions can meet the requirements the first grade oil in GB 11765—2003, whereas 280 ℃ heating test showed the oil met the requirements of the second grade.
Zhixiang, CHEN; Bo, ZHOU; Yongming, LIANG; and Haiyan, ZHONG
"Technology of flavorful and nutritional camellia oil,"
Food and Machinery: Vol. 31:
2, Article 52.
Available at: https://www.ifoodmm.cn/journal/vol31/iss2/52
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