Objective:This study aimed to solve the problem of quantitative detection of adulteration of extracted camellia seed oil into pressed camellia seed oil.Methods:HS-SPME-GC-MS was used to determine and analyze the key aroma components of refined camellia oil and three kinds of extracted camellia oil with essence.The relative contents of aroma components in 4 kinds of original camellia oil and 10 kinds of roasted camellia oil were compared with those in extracted camellia oil. Fisher discriminant analysis was carried out with the characteristic data of aroma components in extracted camellia oil, and LDA model was established.Results:The key volatile components in tea oil extracted by refining were (E)-2-decenal, octanal, (E)-2-nonenal and nonaldehyde. The special aroma components of the three flavoring extracts were 2-methoxy-3-methylpyrazine, methyl cyclopentenolone and 2-methylpyrazine.The accuracy of LDA model was 84.0% and 83.6%, respectively, and it could identify the adulterated tea oil with 10% or more in the original and roasted tea oil.Conclusion:The LDA model of original camellia oil could well identify the extracted camellia oil with tea oil essence, but could not work in the model of roasted camellia oil.

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