| 夏腾飞1,2，王春梅1,2，陈加利1,2，孙秀秀1,2，梁恒1,2，戚华沙1,2，陈业光1,2，郑道君1,2.海南不同产地油茶籽油电子感官评价及风味成分分析[J].中国油脂,2026,51(7):.[XIA Tengfei1,2, WANG Chunmei1,2, CHEN Jiali1,2, SUN Xiuxiu1,2,
LIANG Heng1,2, QI Huasha1,2, CHEN Yeguang1,2, ZHENG Daojun1,2.Electronic sensory evaluation and flavor components analysis of Hainan camellia seed oils from different origins[J].China Oils and Fats,2026,51(7):.] |
| 海南不同产地油茶籽油电子感官评价及风味成分分析 |
| Electronic sensory evaluation and flavor components analysis of Hainan camellia seed oils from different origins |
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投稿时间：2025-05-09 修订日期：2026-04-01 录用日期：2025-06-20
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250236 |
| 中文关键词: 越南油茶 海南油茶籽油；电子鼻；电子舌；关键香气挥发性代谢物 |
| 英文关键词:Camellia drupifera Hainan camellia seed oil electronic nose electronic tongue key aroma volatile metabolites |
| 基金项目: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） |
| 作者 | 单位 | | 夏腾飞1,2，王春梅1,2，陈加利1,2，孙秀秀1,2，梁恒1,2，戚华沙1,2，陈业光1,2，郑道君1,2 | 1.海南省农业科学院 热带园艺研究所, 国家种质资源澄迈观测实验站, 海口 571100
2.海南省农业科学院 三亚研究院, 海南 三亚 572025 |
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| 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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| 摘要点击次数: 441 |
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| 中文摘要: |
| 旨在为海南油茶籽油的风味评定、油脂增香以及品质提升等提供数据支撑和科学参考，采用电子鼻、电子舌以及顶空固相微萃取-气相色谱-质谱技术（HS-SPME/GC-MS），对海南油茶主产区琼海市、澄迈县和白沙黎族自治县的油茶籽油的感官和挥发性代谢物进行评价分析，并采用主成分分析（PCA）、聚类分析、正交偏最小二乘判别分析（OPLS-DA）、相对气味活度值（ROAV）等方法分析海南油茶籽油感官特征、挥发性代谢物的差异，筛选了关键香气挥发性代谢物。结果表明：海南不同产地油茶籽油的气味成分以硫化物（W1W）、氮氧化合物（W5S）、芳香成分及有机硫化物（W2W）为主，味觉感官以甜味为主，掺杂着鲜味、苦味和酸味；在海南油茶籽油中共鉴定到160种挥发性代谢物；基于感官特征与挥发性代谢物组成，主成分分析和聚类分析可将3个产地油茶籽油有效区分，表明产地环境条件对油茶籽油感官特征及风味组分有影响；海南3个产地油茶籽油中共检测到36种共同差异挥发性代谢物以及筛选到(Z)-4-庚烯醛、3-辛烯-2-酮、1-壬烯-3-酮和壬醛4种关键香气挥发性代谢物，其中1-壬烯-3-酮可能是海南油茶籽油的基础香气挥发性代谢物。综上，海南不同产地油茶籽油的电子感官特征和挥发性代谢物组分既有共性又存在差异，可根据其差异构建产地溯源的方法。 |
| 英文摘要: |
| 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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