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| Headspace sampling GC-MS analysis of volatile flavor compounds in pressed oil-tea camellia seed oil from different areas |
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| KeyWord:oil-tea camellia seed oil volatile flavor compounds headspace sampling GC-MS analysis |
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| Abstract: |
| The volatile flavor compounds in pressed oil-tea camellia seed oil from different areas were analyzed by headspace sampling combined with GC-MS method. The results showed that under the conditions of dosage of sample 4 g, headspace equilibrating temperature 150?℃, headspace equilibrating time 25 min and sample injection time 1 min, the analysis effect was the best.Under these conditions, 117 kinds of volatile flavor components were identified in oil-tea camellia seed oil samples, and 20 kinds of volatile flavor components were detected in all the samples, which mainly were aldehydes. There were definite differences in the contents of main volatile flavor components in oil-tea camellia seed oil from different areas, and the difference was more obvious between oil-tea camellia seed oil from Hainan and inland provinces(Hunan, Jiangxi, Guangxi). |
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