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| Flavor difference between wet extracted and hot-pressed oil-tea camellia seed oils based on GC-IMS |
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| DOI： |
| KeyWord:wet extraction hot-pressing oil-tea camellia seed oil gas chromatography-ion mobility spectrometry flavor difference |
| FundProject:郑州市第三批“智汇郑州*1125聚才计划”创新领军人才项目（郑政2018-45号） |
| Author Name | Affiliation | | XIA Chunfeng1, WU Suxi1,2,3, WANG Yanxin1, ZHANG Kehong2, YUAN Chenghua3 | 1.College of Food and Bio-Engineering, Changsha University of Science & Technology, Changsha 410114,
China
2.Zhengzhou Yuanyang Oil Engineering Technology Co. , Ltd. , Zhengzhou 450000, China
3.Hunan Kangduoli Oil Co. , Ltd. , Changde 415700, Hunan, China |
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| Abstract: |
| In order to explore the influence of different processes on the flavor of the oil-tea camellia seed oil, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the difference of flavor substances between wet extracted and hot-pressed oil-tea camellia seed oil. The results showed that 32 flavor substances were detected in both oil-tea camellia seed oils. Aldehydes were the main flavor components, accounting for 62.62% and 70.52% in wet extracted and hot-pressed oil-tea camellia seed oil, respectively. The difference of flavor components between the two kinds of oil-tea camellia seed oil mainly lied in the content of aldehydes and alcohols. The content of alcohols and esters in wet extracted oil-tea camellia seed oil was higher than that in hot-pressed oil-tea camellia seed oil. The furfural content in wet extracted oil-tea camellia seed oil (1.96%) was much lower than that in hot-pressed oil-tea camellia seed oil (11.18%). Through PCA and similarity analysis between samples, the overall flavor of the two oil-tea camellia seed oils was significantly different. In conclusion, wet-extracted oil-tea camellia seed oil has softer flavor and safer edible value than hot-pressed oil-tea camellia seed oil. |
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