Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology

文献类型： 外文期刊

第一作者： Jia, Xiao

作者： Jia, Xiao;Zhang, Nawei;Qu, Shasha;An, Qi;Wang, Qingshan;Ren, Jingnan;Pan, Siyi;Fan, Gang;Zhou, Qi;Huang, Dou;Zhang, Hongyan;Fan, Gang

作者机构：

关键词： Camellia oils; Roasting temperature; Fruity odor; Solvent assisted flavour evaporation; Aroma extract dilution analysis

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 430 卷

页码：

收录情况： SCI

摘要： Currently, the difference between key odorants of camellia oils from different processing technology (i.e., extra virgin camellia oil (EVCO), virgin camellia oil (VCO), fragrant camellia oil (FCO)) is unclear. In this study, a total of 91 odorants were identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC x GC-qMS). The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) provided fingerprint information for 57 odorants distinguished between EVCO, VCO, and FCO. Moreover, 76 odorants were shown flavor dilution (FD) factors range from 1 to 729, and fruity esters (ethyl 2-hydroxypropanoate, ethyl decanoate, and ethyl phenylacetate) with FD factors & GE; 27 and odor activity values & GE; 1 are the unique odorants in EVCO. (E, E)-2,4-Heptadienal, (E, E)-2,4-nonadienal, and D-limonene are the aroma-active compounds in VCO. While furfural and 3-ethyl-2,5-dimethylpyrazine with FD factors & GE; 243 are the major contributors to roasted and nutty odor in FCO. This work provides aroma markers for quality assessment of camellia oils.

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