Effects of Stir-Frying Process on the Volatile Substances of Camellia Seed Oil
The volatile substances of camellia seed oil in different stir-frying technologies was analyzed and i-dentified by using automatic sample preparation-headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC/MS)technology,and the flavor characteristics of camellia seed oil was also analyzed with the method of sensory evaluation.The results indicated that 73 volatile substances were identi-fied with the qualitative and quantitative method in different stir-frying technology,the most of which were alde-hydes that had the most kinds(14-16 kinds)and the highest content(50％-70％);Compared with the stir-fry-ing time,the stir-frying temperature could significantly increase the species and contents of furan and pyrazine com-pounds,and the species of non-heterocyclic compounds,especially esters;there were 11 kinds of the identified fla-vor substances(relative odor activity value≥100)that had a key contribution to the overall flavor of camellia seed oil,according to the degree of contribution,including 3-methylbutanal,ethyl(E)-2-methyl-2-butenoate,phenylacetaldehyde,2-methylbutanal,hexanal,dihydroxy-2(3H)furanone,octanal,2-methylpropanal,hep-tanal,2-pentylfuran,octanoic acid;the process of long-time and high-temperature favored the formation of malt,fruity,grassy,toasty and nutty flavors,and short-time and low-temperature favor the generation of fat,caramel,and fruity flavors;through the principal component analysis(PCA),the flavor characteristics of Camellia oleifera seed oil samples at 140 ℃—15 min,160℃—15 min and 180 ℃—15 min were significantly different from the other processes,and the contributed flavor compounds were mainly furan compounds,aldehyde compounds and pyrazine compounds;considering the deterioration of oil,risk factors and sensory evaluation,the stir-frying temperature of 140 ℃ and the stir-frying time of 15 min were the best stir-frying technology for camellia seed oil.Spicy,nutty,grassy,and fruity were the most representative flavor characteristics of hot-pressed camellia seed oil.
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