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| Review on volatile flavor components of oil-tea camellia seed oil |
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| KeyWord:oil-tea camellia seed oil volatile flavor component flavor |
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| Abstract: |
| Flavor is one of the important quality characteristics of oil-tea camellia seed oil. In order to reveal the production law and mechanism of the volatile characteristic flavor components of oil-tea camellia seed oil, the progress on volatile flavor components and affecting factors of oil-tea camellia seed oil at home and abroad were reviewed. Oil-tea camellia seed oil is endowed with flavor characteristics such as green fragrance, fruity, and roasted aroma by the main volatile flavor components(aldehydes, esters, heterocycles, phenols and terpenes, etc.). The factors affecting the volatile flavor components of oil-tea camellia seed oil included raw material variety, raw material origin, processing process and storage. The types and contents of volatile flavor components from different varieties and origins are great different. During the processing of oil-tea camellia seed oil, the pretreatment temperature has a great influence on the formation of volatile flavor components. For example, a variety of heterocyclic flavor components produced through Maillard reaction and lipid oxidation reaction during roasting and baking of material increase the roasting aroma of oil-tea camellia seed oil and produce strong-flavored oil-tea camellia seed oil. However, the degumming, deacidification, decolorization and deodorization in the refining process will cause the loss of volatile flavor components. Oxidation of fatty acids during storage will lead to the production of unpleasant odors, thereby changing the flavor characteristics of oil-tea camellia seed oil. So proper processing process is important for the flavor quality control and improvement of oil-tea camellia seed oil. |
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