Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil

Monday, April 29, 2024

5:00 PM – 6:00 PM EDT

Presenting Author(s)

Pan Gao, PhD

Lecturer
Wuhan Polytechnic University
Wuhan City, Hubei, China (People's Republic)

Co-Author(s)

YH

Yubo Han

Student
Wuhan Polytechnic University, China (People's Republic)
DH

Dongping He

Professor
Wuhan Polytechnic University, China (People's Republic)

Co-Author(s)

MR

Martin J.T. Reaney

Professor
University of Saskatchewan, Saskatchewan, Canada

Abstract:

Fragrant Camellia oleifera Abel. seed oil (FCSO), produced by a roasting process, is popular for its characteristic aroma. This study investigated the effects of various roasting temperatures (90℃, 120℃, 150℃, 180℃) and durations (20 min, 40 min, 60 min) on the flavor of FCSO. The results showed that FCSO roasted at 120℃/20 min had a reasonable fatty acid composition with a lower acid value (0.16 mg/g), peroxide value (0.13 g/100g), p-anisidine value (2.27), dibutyl phthalate content (0.04 mg/kg), and higher 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity (224.51 μmol TE/kg) than other samples. A multivariate analysis of FCSO flavor revealed that the 120℃/20 min group had a higher grassy flavor score (5.3 score) from nonanoic acid and a lower off-flavor score (2.2 score) from 2-methylbutyric acid. The principal component analysis showed that 120℃/20 min could guarantee the best flavor and quality of FCSO. Therefore, this information can guide the preparation of FCSO.