Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology

Jia, Xiao; Zhou, Qi; Huang, Duohui; Zhang, Nawei; Qu, Sanyin; An, Qi; Wang, Qingshan; Ren, Jianmin; Zhang, Hongyan; Pan, Siyi; Fan, Gang

doi:10.1016/j.foodchem.2023.137090

Cited by 15 publications

(3 citation statements)

References 40 publications

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“…This phenomenon may provide a new idea or approach for subsequent breeding. At the same time, studies have shown that benzaldehyde, etc., are key GC-IMS markers for identifying seed viability [37]. Therefore, changes in these components mean differences in seed viability.…”

Section: Discussionmentioning

confidence: 99%

Analysis and Identification of Differences in Volatile Components of Various Alfalfa Seeds Based on GC-IMS

Zhao,

Zhu,

Yang

et al. 2024

Agronomy

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Volatile components are one key factor in sample identification, differential analysis, quality control and origin traceability. In order to identify and analyze the differences in volatile substances in different alfalfa seeds, this study used gas chromatography–ion mobility spectrometry (GC-IMS), combined with the Gallery Plot plug-in, and PCA, PLS-DA and other analysis methods. In this way, a comprehensive analysis of volatile components in 10 alfalfa seeds, including aerospace varieties, was conducted. A comparative analysis of the characteristics of different sample compounds using topographic maps and fingerprints led to isolation of 48 kinds of 54 volatile compounds. Among them, esters (9 types), olefins (8 types), ketones (8 types), alcohols (6 types) and aldehydes (6 types) were found to be the most abundant volatile compounds in alfalfa seeds. At the same time, PCA and PLS-DA analysis models showed that esters, ketones and alcohols were the main volatiles causing the differences among alfalfa seeds. Among them, the content of various substances in the ZT2 and ZT3 aerospace varieties were higher than that of other varieties, while the types and contents of volatiles in ZT1, ZM2 and GN3 were relatively low. Therefore, in combination with the differences in maturity of each sample, the 10 varieties of alfalfa were finally divided into three categories, and the varieties of the same series were basically classified into one category. This provides a basis and convenience for future seed screening, identification, traceability and forage breeding.

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Section: Discussionmentioning

confidence: 99%

Analysis and Identification of Differences in Volatile Components of Various Alfalfa Seeds Based on GC-IMS

Zhao,

Zhu,

Yang

et al. 2024

Agronomy

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“…Camellia (Camellia oleifera Abel.) is mainly distributed in the southern regions of China, such as Hunan, Jiangxi, Guangxi, Zhejiang, Anhui and Fujian provinces, accounting for about 90% of the world's production (Jia et al, 2024). Camellia oil is a vegetable oil extracted from the seeds of Camellia oleifera Abel., which is one of the four major woody oil crops with an oil content of 40%-60% (Su et al, 2014;Cheng et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Unlike the analysis of fatty acid ratios, tocopherol compositions, and UV-visible-near-infrared spectroscopy, volatile compound analysis probes into the aromatic profile of camellia oil, primarily comprising volatile organic compounds (VOCs). These compounds, including alcohols, aldehydes, ketones, esters, furans and other compounds, play an important role in consumer choice (Kalua et al, 2007;Hu et al, 2014;Lioupi et al, 2022;Jia et al, 2024). Differences in cultivars, climatic environments, soil composition and extraction processes result in different overall flavours presented by edible plant oils, and therefore, many researchers have used volatile components as geographic and botanical markers for the classification of plant oils (Liu et al, 2016;Contreras et al, 2019;Othman et al, 2019;Sun et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Adulteration identification of Hainan camellia (Camellia oleifera Abel.) oil based on comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass coupled with chemometrics spectrometry

Zheng,

Zhang,

et al. 2024

Int J of Food Sci Tech

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SummaryThe nutritional value of Hainan camellia oil is incomparable to other places, and Hainan camellia oil is expensive, so unscrupulous businessmen often mix other edible oils into them for illegal profit. This study detected the changes of volatile components in Hainan camellia oil adulterated with five edible oils (peanut, soybean, corn, rapeseed, and sunflower oils) using comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass spectrometry (HS‐SPME‐GC × GC‐Q‐TOFMS). The principal component analysis (PCA) score plot showed that pure Hainan camellia oil (PHCO) and Hainan camellia oil samples were adulterated with other edible oils clearly to identify the adulteration separated from each other. The adulteration of PHCO could be accurately predicted using the developed PCA and OPLS‐DA models for concentrations as low as 5%. More importantly, several potential markers were found to identify the impersonate PHCO. Therefore, the volatile compound determination based on HS‐SPME‐GC × GC‐Q‐TOFMS proved to be an effective method for detecting adulteration of other edible oils in PHCO.

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Impact of ripening periods on the key volatile compounds of Cheddar cheese evaluated by sensory evaluation, instrumental analysis and chemometrics method

You,

Wang,

Bai

et al. 2024

Applied Food Research

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Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology

Cited by 15 publications

References 40 publications

Analysis and Identification of Differences in Volatile Components of Various Alfalfa Seeds Based on GC-IMS

Analysis and Identification of Differences in Volatile Components of Various Alfalfa Seeds Based on GC-IMS

Adulteration identification of Hainan camellia (Camellia oleifera Abel.) oil based on comprehensive two‐dimensional gas chromatography and quadrupole time‐of‐flight mass coupled with chemometrics spectrometry

Impact of ripening periods on the key volatile compounds of Cheddar cheese evaluated by sensory evaluation, instrumental analysis and chemometrics method

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