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Analysis of the volatile organic components of Camellia oleifera Abel. oil from China using headspace‐gas chromatography‐ion mobility spectrometry
Author(s) -
Zheng Xiaoyan,
Zheng Lili,
Yang Yang,
Ai Binling,
Zhong Shuang,
Xiao Dao,
Sheng Zhanwu
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15670
Subject(s) - flavor , ion mobility spectrometry , gas chromatography , camellia oleifera , gas chromatography–mass spectrometry , chemistry , environmental chemistry , mass spectrometry , environmental science , food science , chromatography , biochemistry
Camellia oleifera Abel. oil (COO) is unique to Asia and has significant nutritional and health benefits. In this study, the volatile organic components (VOCs) of hot‐pressing or cold‐pressing COO from five major geographical origins in China were analyzed using HS‐GC‐IMS combined with Principal component analysis. A total of 48 VOCs were detected. The VOCs in hot‐pressing COO were significantly richer than those in cold‐pressing COO from the same geographical origin, due to the heating temperature. The flavor of hot‐pressing COO samples from different geographical origins was significantly different, and the same for the cold‐pressing COO samples. Therefore, the geographical origin and processing method are the key factors affecting the flavor of COO. HS‐GC‐IMS can be used to quickly identify the flavor of COO, which provides a theoretical reference for the identification of COO. Novelty impact statement Established the flavor fingerprints of hot‐pressed and cold‐pressed COO samples from five major geographical origins in China by HS‐GC‐IMS. Revealed that the geographical origin and processing method are the key factors affecting the flavor of COO. Clarify the characteristic Volatile organic compounds in COO from five major geographical origins in China.