Comprehensive analysis of the effects of the traditional stir-fry process on the dynamic changes of volatile metabolites in Hainan camellia oil
文献类型： 外文期刊
作者： Xia, Tengfei 1 ; Xiong, Zijun 3 ; Wang, Chunmei 1 ; Sun, Xiuxiu 1 ; Chen, Yeguang 1 ; Chen, Jiali 1 ; Qi, Huasha 1 ; Liang, Heng 1 ; Zhang, Lang 1 ; Zheng, Daojun 1 ;
作者机构： 1.Acad Agr Sci, Inst Trop Hort Res, Haikou 571100, Hainan, Peoples R China
2.Hainan Acad Agr Sci, Sanya Inst, Sanya 572025, Peoples R China
3.Chinese Acad Trop Agr Sci, Inst Trop Biosci & Biotechnol, Haikou 571101, Peoples R China
关键词： Traditional stir-fry process; Camellia drupifera; Hainan camellia oil; Volatile metabolites; GC x GC TOFMS; Network pharmacology approach
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 23 卷
页码：
收录情况： SCI
摘要： The traditional stir-fry process before pressing is crucial to manufacture Hainan camellia oil. To assess the effects of the stir-fry process on Hainan camellia oil, six samples across different stir-fry stages were analyzed. The stirfry process modified odors, volatile metabolite profiles, and human health-promoting functions of Hainan camellia oil. Totally, 350 volatile metabolites were detected, and heterocyclic compounds were revealed as the main contributors of strong aroma. Potential indicators for monitoring the stir-fry degree were established. Eight key aroma volatile metabolites were identified, including three new ones (1-octen-3-one, 2,3-butanedione, and vanillin). Lipids degradation and the Millard reaction are probably the main pathways for aroma generation. Over-stir-fry treatment diminished the contents of some important volatile metabolites but increased the risk of arising burnt odor. Our work offered insights into the effects of the stir-fry process and over-stir-fry treatment on Hainan camellia oil, which is meaningful for improving the hot-pressing technique.
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