| In order to obtain the best heat treatment method for preparation of aromatic oil-tea camellia seed oil, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with electronic nose technology was used to identify and study the volatile flavor components of six oils pressed from oil-tea camellia seeds, which subjected to respectively different heat treatment methods (steaming and stir-frying, microwave-heating, cold-pressing and frying for 10-20 min at 80-90 ℃).The results showed that all of the six heat-treated pressed oil-tea camellia seed oils had the predominant volatile flavor components as aldehydes and alcohols (the two accounted for more than 74%).Among them, hexanal, heptaldehyde, octanal, nonanal, decanal, (Z)-2-decenal and 1-octanol were the seven kinds of flavor components co-owned by the six pressed oils. As a kind of original ecological flavor component in oil-tea camellia seed oil,1-octanol was firstly identified from the flavour substances of oil-tea camellia seed oil. The traditional steaming and stir-fring process or frying at 80-90 ℃ for 20 min of oil-tea camellia seed could produce a large amount of furfural or furfural derivatives which affected the edible safety and storage safety of the oil, but these heat treatments of oil-tea camellia seed such as the cold-pressing, microwave-heating and frying at 80-90 ℃ for 10-15 min could not produce those deleterious substances. Frying the oil-tea camellia seed at 80-90 ℃ for 15 min was the best heat treatment method to obtain aromatic oil-tea camellia seed oil,which had rich and soft flavor, and both of edible safety and production safety. |
