Abstract
[Objective] To investigate the effects of processing methods on aroma compounds and nutritional components in camellia oil. [Methods] The aroma compounds in cold-pressed camellia oil and roasted camellia oil are identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC×GC-qMS). The key aroma compounds are further identified based on flavor dilution (FD) factor and odor activity value (OAV). [Results] A total of 17 aldehydes, 5 ketones, 12 alcohols, 10 acids, 13 esters, 10 heterocycles, and 8 others are detected in cold-pressed camellia oil and roasted camellia oil. The key aroma compounds in cold-pressed camellia oil are hexanal, 2-heptanol, ethyl decanoate, ethyl benzoate, and linalool, while those in roasted camellia oil include hexanal, octanal, benzaldehyde, (E)-2-nonenal, (E, E)-2, 4-decadienal, 3-methyl-1-butanol, acetic acid, γ-butyrolactone, 2-pentylfuran, 2-ethyl-6-methylpyrazine, and 3-ethyl-2, 5-dimethylpyrazine. Roasted camellia oil has a more intense roasted, nutty, and fatty aroma than cold-pressed camellia oil, while cold-pressed camellia oil has higher levels of vitamin E, phytosterols, polyphenols, and squalene. [Conclusion] The aroma compounds and nutritional components in camellia oil are closely related to different processing methods. Roasting is conducive to the formation of aroma compounds, while cold pressing retains more active ingredients.
Publication Date
1-13-2026
First Page
133
Last Page
142
DOI
10.13652/j.spjx.1003.5788.2024.80750
Recommended Citation
Peng, WANG; Kai, ZHU; Jianlin, MA; Yeting, TANG; and Zibin, SHI
(2026)
"Comparison of key aroma compounds and nutritional components in cold-pressed camellia oil and roasted camellia oil,"
Food and Machinery: Vol. 41:
Iss.
12, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2024.80750
Available at:
https://www.ifoodmm.cn/journal/vol41/iss12/17
References
[1] SHI T,WU G C,JIN Q Z,et al.Camellia oil authentication:a comparative analysis and recent analytical techniques developed for its assessment.A review [J].Trends in Food Science & Technology,2020,97:88-99.
[2] ZHONG H Y,BEDGOOD D R,BISHOP A G,et al.Endogenous biophenol,fatty acid and volatile profiles of selected oils [J].Food Chemistry,2007,100(4):1 544-1 551.
[3] LEE W T,TUNG Y T,WU C C,et al.Camellia oil (Camellia oleifera Abel.) modifies the composition of gut microbiota and alleviates acetic acid-induced colitis in rats [J].Journal of Agricultural and Food Chemistry,2018,66(28):7 384-7 392.
[4] 王瑞锋,周宁,陈龙,等.山茶油干预的阿尔茨海默病小鼠尿液代谢组学分析 [J].食品科学,2024,45(8):114-121.WANG R F,ZHOU N,CHEN L,et al.Urine metabolomics analysis of the intervention effect of camellia oil in mice with alzheimer's disease [J].Food Science,2024,45(8):114-121.
[5] 况小玲,徐俐,张红梅.不同加工工艺对油茶籽油风味物质的影响 [J].中国粮油学报,2012,27(6):89-93.KUANG X L,XU L,ZHANG H M.Different processes impact on flavor of camellia seed oil [J].Journal of the Chinese Cereals and Oils Association,2012,27(6):89-93.
[6] HE J H,WU X H,ZHOU Y,et al.Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds [J].Journal of Food Biochemistry,2021,45(3):e13649.
[7] HE J H,WU X H,YU Z L.Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds:effect on oil flavor [J].Food Chemistry,2021,364:130388.
[8] JIA X,DENG Q C,YANG Y N,et al.Unraveling of the aroma-active compounds in virgin camellia oil (Camellia oleifera Abel ) using gas chromatography-mass spectrometry-olfactometry,aroma recombination,and omission studies [J].Journal of Agricultural and Food Chemistry,2021,69(32):9 043-9 055.
[9] YANG X,YANG F,LIU Y,et al.Identification of key off-flavor compounds in thermally treated watermelon juice via gas chromatography-olfactometry-mass spectrometry,aroma recombination,and omission experiments [J].Foods,2020,9(2):227.
[10] NEUGEBAUER A,SCHIEBERLE P,GRANVOGL M.Characterization of the key odorants causing the musty and fusty/muddy sediment off-flavors in olive oils [J].Journal of Agricultural and Food Chemistry,2021,69(49):14 878-14 892.
[11] NEUGEBAUER A,GRANVOGL M,SCHIEBERLE P.Characterization of the key odorants in high-quality extra virgin olive oils and certified off-flavor oils to elucidate aroma compounds causing a rancid off-flavor [J].Journal of Agricultural and Food Chemistry,2020,68(21):5 927-5 937.
[12] ZHOU Q,JIA X,YAO Y Z,et al.Characterization of the aroma-active compounds in commercial fragrant rapeseed oils via monolithic material sorptive extraction [J].Journal of Agricultural and Food Chemistry,2019,67(41):11 454-11 463.
[13] MORALES M T,LUNA G,APARICIO R.Comparative study of virgin olive oil sensory defects [J].Food Chemistry,2005,91(2):293-301.
[14] POEHLMANN S,SCHIEBERLE P.Characterization of the aroma signature of styrian pumpkin seed oil (Cucurbita pepo subsp.pepo var.Styriaca ) by molecular sensory science [J].Journal of Agricultural and Food Chemistry,2013,61(12):2 933-2 942.
[15] JIA X,ZHOU Q,HUANG D,et al.Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology [J].Food Chemistry,2024,430:137090.
[16] SANCHEZ-ORTIZ A,ROMERO-SEGURA C,GAZDA V E,et al.Factors limiting the synthesis of virgin olive oil volatile esters [J].Journal of Agricultural and Food Chemistry,2012,60(5):1 300-1 307.
[17] CAO W M,LIN L,NIU Y W,et al.Characterization of aroma volatiles in camellia seed oils (Camellia oleifera Abel.) by HS-SPME/GC/MS and electronic nose combined with multivariate analysis [J].Food Science and Technology Research,2016,22(4):497-505.
[18] WU W L,XIAO G S,YU Y S,et al.Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice [J].Food Control,2021,130:108293.
[19] 彭丝兰,刘思思,易有金,等.基于气相色谱—离子迁移谱技术 分 析 不 同 预 处 理 技 术 对 压 榨 山 茶 油 风 味 的 影 响 [J].中 国油脂,2024,49(8):48-55.PENG S L,LIU S S,YI Y J,et al.Analysis of effect of different pretreatment technology on the flavor of pressed oil-tea camellia seed oil based on gas chromatography-ion mobility spectroscopy [J].China Oils and Fats,2024,49(8):48-55.
[20] 罗贤飞.烘焙条件对油茶籽油抗氧化能力和风味物质的影响研究 [D].长沙:中南林业科技大学,2023:44-46.LUO X F.Study on the effect of roasting conditions on antioxidant capacity and flavor substances of camellia seed oil[D].Changsha:Central South University of Forestry & Technology,2023:44-46.
[21] 吴苏喜,黄艳慧,吴优,等.不同热处理压榨油茶籽油的风味差异研究 [J].中国油脂,2020,45(11):14-20.WU S X,HUANG Y H,WU Y,et al.Flavor differences of pressed oil-tea camellia seed oils with different heat treatments[J].China Oils and Fats,2020,45(11):14-20.
[22] CAO J,JIANG X,CHEN Q Y,et al.Oxidative stabilities of olive and camellia oils:possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature [J].LWT-Food Science and Technology,2020,118:108858.
[23] YIN W T,MA X T,LI S J,et al.Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils[J].Food Research International,2021,150:110794.
[24] JIA X,WANG L F,ZHENG C,et al.Key odorant differences in fragrant Brassica napus and Brassica juncea oils revealed by gas chromatography-olfactometry,odor activity values,and aroma recombination [J].Journal of Agricultural and Food Chemistry,2020,68(50):14 950-14 960.
