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Food Chem

Title:		Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology
Author(s):		Jia X; Zhou Q; Huang D; Zhang N; Qu S; An Q; Wang Q; Ren J; Zhang H; Pan S; Fan G;
Address:		"Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China. Guangzhou Ingenious Laboratory Technology Co., Ltd., Guangzhou 510530, China. National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China. Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: fangang@mail.hzau.edu.cn"
Journal Title:		Food Chem
Year:		2024
Volume:		20230804
Issue:
Page Number:		137090 -
DOI:		10.1016/j.foodchem.2023.137090
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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 >/= 27 and odor activity values >/= 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 >/= 243 are the major contributors to roasted and nutty odor in FCO. This work provides aroma markers for quality assessment of camellia oils"
Keywords:		Odorants/analysis Gas Chromatography-Mass Spectrometry/methods *Camellia Plant Oils Fruit/chemistry *Volatile Organic Compounds/analysis Olfactometry Aroma extract dilution analysis Camellia oils Fruity odor Roasting temperature Solvent assisted flavour e;
Notes:		"MedlineJia, Xiao Zhou, Qi Huang, Dou Zhang, Nawei Qu, Shasha An, Qi Wang, Qingshan Ren, Jingnan Zhang, Hongyan Pan, Siyi Fan, Gang eng England 2023/08/10 Food Chem. 2024 Jan 1; 430:137090. doi: 10.1016/j.foodchem.2023.137090. Epub 2023 Aug 4"