Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments

Shiling Feng; Pingjin Li; Yusong Li; Xinsheng Xiao; Xinyu Chen; Haiqin Leng; Heng Liang; Lijun Zhou; Tao Chen; Chunbang Ding

doi:10.1016/j.foodchem.2024.142497

Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments

Food Chem. 2024 Dec 15:468:142497. doi: 10.1016/j.foodchem.2024.142497. Online ahead of print.

Authors

Shiling Feng¹, Pingjin Li², Yusong Li¹, Xinsheng Xiao³, Xinyu Chen¹, Haiqin Leng¹, Heng Liang⁴, Lijun Zhou⁵, Tao Chen¹, Chunbang Ding⁶

Affiliations

¹ College of Life Science, Sichuan Agricultural University, Ya'an 625000, China.
² College of Life Science, Sichuan Agricultural University, Ya'an 625000, China. Electronic address: lipingjin@stu.sicau.edu.cn.
³ College of Chemical and Biological Engineering, Hunan University of Science and Engineering, Yongzhou 425100, China. Electronic address: shengguoxiao@163.com.
⁴ Institute of Tropical Horticulture Research, Hainan Academy of Agricultural Sciences, Haikou 571100, China.
⁵ College of Life Science, Sichuan Agricultural University, Ya'an 625000, China. Electronic address: zhouljun@sicau.edu.cn.
⁶ College of Life Science, Sichuan Agricultural University, Ya'an 625000, China. Electronic address: dcb@sicau.edu.cn.

PMID: 39700800
DOI: 10.1016/j.foodchem.2024.142497

Abstract

Heat pretreatment plays a crucial role in affecting the quality, colour and aroma of camellia oil during the extraction process. This study aimed to investigate the effects of steaming, stir-frying, roasting, microwave and infrared treatment on the flavour and physicochemical quality of camellia seeds. The results indicated that, compared with unpretreated samples, the heat-pretreated ones exhibited increased oil content and browning degree, imparting a caramel colour with toasty and nutty flavours. 137 VOCs, including 23 characteristic aroma compounds, were detected by HS-SPME/GC-O-MS analysis. 17 different VOCs were identified by OPLS-DA and 12 key aroma compounds (KACs) were determined by ROAV. Moreover, 6 characteristic flavour substances were obtained through comprehensive analysis. The relationship between physicochemical properties and sensory attributes was elucidated using the Mantel test. This study provided scientific insights into the formation mechanism of camellia seeds flavour and supported further development of processing strategies to enhance camellia seeds flavour.

Keywords: Camellia seeds; HS-SPME/GC-O-MS; Heat pretreatment; Maillard reaction; Volatile flavour.