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| Electronic sensory evaluation and flavor components analysis of Hainan camellia seed oils from different origins |
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Received:May 09, 2025 Revised:April 01, 2026 Accepted:June 20, 2025
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250236 |
| KeyWord:Camellia drupifera Hainan camellia seed oil electronic nose electronic tongue key aroma volatile metabolites |
| FundProject:海南省农业科学院院本级项目（HAAS2023RCQD13，HAAS2023TDYD05）；海南省“南海新星”科技创新人才平台项目（NHXXRCXM202334）；海南省重点研发项目（ZDYF2023XDNY026） |
| Author Name | Affiliation | | XIA Tengfei1,2, WANG Chunmei1,2, CHEN Jiali1,2, SUN Xiuxiu1,2,
LIANG Heng1,2, QI Huasha1,2, CHEN Yeguang1,2, ZHENG Daojun1,2 | 1.National Germplasm Resource Chengmai Observation and Experiment Station, Institute of Tropical
Horticulture Research, Hainan Academy of Agricultural Sciences, Haikou 571100, China
2.Sanya Institute, Hainan Academy of Agricultural Sciences, Sanya 572025, Hainan, China |
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| Abstract: |
| To provide data support and a scientific reference for the flavor evaluation, aroma enhancement, and quality improvement of Hainan camellia seed oils, using an electronic nose, an electronic tongue, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS) techniques, the sensory and volatile metabolite evaluation and analysis were conducted on Hainan camellia seed oils from the main origins，including Qionghai City, Chengmai County, and Baisha Li Autonomous County. Data were analyzed using principal component analysis (PCA), cluster analysis, orthogonal partial least squares discriminant analysis (OPLS-DA), and relative odor activity value (ROAV) to identify differences in sensory characteristics and volatile metabolites, and to screen for key aroma volatile metabolites. The results indicated that the odor profiles of Hainan camellia seed oils from different origins were dominated by sulfur compounds (W1W), nitrogen oxides (W5S), aromatic components and organic sulfur compounds (W2W). The predominant taste attribute was sweetness, accompanied by umami, bitterness, and sourness. A total of 160 volatile metabolites were identified across all samples of Hainan camellia seed oils. Based on sensory characteristics and volatile metabolite composition, PCA and cluster analysis effectively distinguished the oils from the three origins, indicating that the environmental conditions of the origins influenced the sensory traits and flavor profiles of the camellia seed oils. A total of 36 common differential volatile metabolites were detected, and four key aroma volatile metabolites, including (Z)-4-heptenal, 3-octen-2-one, 1-nonen-3-one, and nonanal, were identified. Among these, 1-nonen-3-one may serve as a fundamental aroma volatile metabolite of Hainan camellia seed oils. In summary, Hainan camellia seed oils from different origins exhibit both similarities and differences in their electronic sensory characteristics and volatile metabolite profiles. These differences can be utilized to establish a method for origin traceability. |
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