Analysis of effect of different pretreatment technology on the flavor of pressed oil-tea camellia seed oil based on gas chromatography-ion mobility spectroscopy
In order to improve the flavor quality of oil-tea camellia seed oil,gas chromatography-ion mobility spectrometry(GC-IMS)was used to analyze the effect of microwave,baking and steaming pretreatment on the volatile components in pressed oil-tea camellia seed oil,and orthogonal partial least squares-discriminant analysis(OPLS-DA),relative odor activity value(RO AV)and cluster analysis were used to analyze the difference of volatile components in different pretreated oil-tea camellia seed oil.The results showed that 40 volatile components were identified from the pressed oil-tea camellia seed oil by different pretreatment,including 18 aldehydes(40.02％-51.88％),9 alcohols(10.99％-19.85％),6 ketones(19.37％-27.35％),3 esters(4.21％-11.44％),2 pyrazines(1.25％-6.50％),1 hydrocarbon(0.19％-0.32％)and 1 acid(0.35％-2.16％),and the content of volatile compounds in pressed oil-tea camellia seed oil by microwave pretreatment was the highest,followed by baking and steaming.The model established by OPLS-DA could effectively distinguish the pressed oil-tea camellia seed oil with different pretreatment,and 10 characteristic volatile components were screened according to variable importance in projection(VIP)above 1,they were 2-methyl-butanal D,3-methyl-butanal D,2,3-pentanedione,methyl acetate,2-methylpyrazine,acetone,3-hydroxy-2-butanone,cis 2-heptenal,n-hexyl alcohol,1-butanol,and the first 5 of which were the key flavor ingredients(RO AV＞1).Cluster analysis showed that there were differences in 10 characteristic volatile components of oil-tea camellia seed oil with different pretreatment,and the classification results were basically consistent with OPLS-DA classification.In conclusion,the flavor of pressed oil-tea camellia seed with different pretreatment is different,and it can be distinguished by OPLS-DA and cluster analysis.
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