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| Analysis of effect of different pretreatment technology on the flavor of pressed oil-tea camellia seed oil based on gas chromatography-ion mobility spectroscopy |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230619 |
| KeyWord:oil-tea camellia seed oil GC-IMS volatile component pretreatment technology |
| FundProject:湖南省科技创新领军人才(2020RC4026)；湖南省林业杰青（XLK202108-1） |
| Author Name | Affiliation | | PENG Silan1,2，LIU Sisi2，YI Youjin1，LIU Rukuan2，LI Changzhu2，XIAO Zhihong2,3 | ( 1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
2.State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry,
Changsha 410004, China
3.Changsha Modern Food Innovation Institute,
Hunan Agricultural University, Changsha 410128,China） |
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| Abstract: |
| In order to improve the flavor quality of oil-tea camellia seed oil, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the effect of microwave, baking and steaming pretreatment on the volatile components in pressed oil-tea camellia seed oil, and orthogonal partial least squares-discriminant analysis (OPLS-DA)，relative odor activity value (ROAV) and cluster analysis were used to analyze the difference of volatile components in different pretreated oil-tea camellia seed oil. The results showed that 40 volatile components were identified from the pressed oil-tea camellia seed oil by different pretreatment, including 18 aldehydes (4002%-51.88%), 9 alcohols (10.99%-19.85%), 6 ketones (19.37%-27.35%), 3 esters (4.21%-11.44%), 2 pyrazines (1.25%-6.50%), 1 hydrocarbon (0.19%-0.32%) and 1 acid (0.35%-216%), and the content of volatile compounds in pressed oil-tea camellia seed oil by microwave pretreatment was the highest, followed by baking and steaming. The model established by OPLS-DA could effectively distinguish the pressed oil-tea camellia seed oil with different pretreatment, and 10 characteristic volatile components were screened according to variable importance in projection (VIP) above 1, they were 2-methyl-butanal D, 3-methyl-butanal D, 2, 3-pentanedione, methyl acetate, 2-methylpyrazine, acetone, 3-hydroxy-2-butanone, cis 2-heptenal, n-hexyl alcohol, 1-butanol, and the first 5 of which were the key flavor ingredients (ROAV>1). Cluster analysis showed that there were differences in 10 characteristic volatile components of oil-tea camellia seed oil with different pretreatment, and the classification results were basically consistent with OPLS-DA classification. In conclusion, the flavor of pressed oil-tea camellia seed with different pretreatment is different, and it can be distinguished by OPLS-DA and cluster analysis. |
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