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Detection of volatile flavor compounds in oil-tea camellia seed oils prepared by different processes
  
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KeyWord:oil-tea camellia seed oil  volatile flavor compound  HS-GC-MS
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HAN Xiaomiao, WU Suxi, WU Meifang，etc  
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Abstract:
      The volatile flavor compounds in oil-tea camellia seed oils prepared by five different processes were identified by headspace-gas chromatography-mass spectrometry (HS-GC-MS). The results showed that the flavor of oil-tea camellia seed oil was a combination of many compounds. The main volatile compounds were aldehydes, alkanes, alcohols, ketones, acids, esters and alkene, and the main volatile flavor compounds were nonanal, hexanal, (E)-2-decenal, 2-undecenal, octanal, heptanal, heptane and pentane etc. There was a certain difference in kinds and contents of volatile flavor compounds in oil-tea camellia seed oils prepared by different processes, which influenced the flavor of oil-tea camellia seed oils.
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