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| Effect of pretreatment techniques on the quality and volatile flavor components of pressed oil-tea camellia seed oil |
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| DOI： |
| KeyWord:microwave pretreatment roasting pretreatment frying pretreatment infrared pretreatment pressed oil-tea camellia seed oil quality volatile flavor component |
| FundProject:湖南省自然科学基金面上项目（2021JJ30289）； 湖南科技学院2021年度科研项目（21XKY045） |
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| Abstract: |
| In order to provide a reference for the development of high-value pretreatment technology and the development of high value-added oil-tea camellia seed oil products, the oil-tea camellia seeds were pressed directly for oil extraction using without any pretreatment as the control group, and the effects of microwave (800 W, 4 min), roasting (140 ℃, 30 min), frying (120 ℃, 1 h) and infrared (150 ℃, 55 min) pretreatment techniques of oilseeds on the oil yield of oil-tea camellia seeds, acid value, peroxide value, fatty acid composition and content, total sterol content, and volatile flavor components of the pressed oil-tea camellia seed oil were investigated. The results showed that compared with the control group, the oil yield of oil-tea camellia seeds increased by 5.92, 3.52, 2.93 and 3.86 percentage points by microwave, roasting, frying and infrared pretreatments, respectively. The acid values of oil-tea camellia seed oil with different pretreatment techniques ranged from 0.20 mgKOH/g to 2.00 mgKOH/g, and the peroxide values ranged from 0.98 mmol/kg to 2.07 mmol/kg, which were within the range of the national standard for oil-tea camellia seed oil. The fatty acid composition of oil-tea camellia seed oil was not significantly affected by the four pretreatment techniques. The four pretreatment techniques reduced the total sterol content of oil-tea camellia seed oil to some extent, but the difference was minimal compared with the control group. A total of 34 volatile flavor components were detected in the five groups of oil-tea camellia seed oils, of which the aldehydes content was the highest. The types and contents of volatile flavor components in the five groups of oil-tea camellia seed oils varied greatly, and the pretreatment techniques could enrich the characteristic flavor substances and change the overall flavor of oil-tea camellia seed oil from a light oily aroma to a strong oily and nutty aroma. In summary, the four pretreatment techniques can improve the oil yield and the overall flavor of oil-tea camellia seed oil without affecting the quality of the pressed oil-tea camellia seed oil, and microwave is the best pretreatment technique in terms of time saving and high efficiency. |
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