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Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments.

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Title: Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments.
Authors: Feng, Shiling1 (AUTHOR), Li, Pingjin1 (AUTHOR), Li, Yusong1 (AUTHOR), Xiao, Xinsheng1,2 (AUTHOR), Chen, Xinyu1 (AUTHOR), Leng, Haiqin1 (AUTHOR), Liang, Heng3 (AUTHOR), Zhou, Lijun1 (AUTHOR), Chen, Tao1 (AUTHOR), Ding, Chunbang1 (AUTHOR)
Source: Food Chemistry. Mar2025, Vol. 468, pN.PAG-N.PAG. 1p.
Subjects: Maillard reaction, Camellias, Seed quality, Sensory evaluation, Seeds, Olfactory receptors
Abstract: Heat pretreatment plays a crucial role in affecting the quality, colour and aroma of camellia oil during the extraction process. This study aimed to investigate the effects of steaming, stir-frying, roasting, microwave and infrared treatment on the flavour and physicochemical quality of camellia seeds. The results indicated that, compared with unpretreated samples, the heat-pretreated ones exhibited increased oil content and browning degree, imparting a caramel colour with toasty and nutty flavours. 137 VOCs, including 23 characteristic aroma compounds, were detected by HS-SPME/GC-O-MS analysis. 17 different VOCs were identified by OPLS-DA and 12 key aroma compounds (KACs) were determined by ROAV. Moreover, 6 characteristic flavour substances were obtained through comprehensive analysis. The relationship between physicochemical properties and sensory attributes was elucidated using the Mantel test. This study provided scientific insights into the formation mechanism of camellia seeds flavour and supported further development of processing strategies to enhance camellia seeds flavour. [Display omitted] • The physicochemical properties of different thermal pretreatments were analysed. • The VOCs were identified by sensory evaluation, E -nose and HS-SPME/GC-O-MS. • The formation mechanism of different types of VOCs was discussed. • OPLS-DA, ROAV, PCA and CA methods for screening volatile components were set up. • Analysed the characteristic flavours of different heat pretreatments. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 182186335
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments.
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  Data: <searchLink fieldCode="AR" term="%22Feng%2C+Shiling%22">Feng, Shiling</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Pingjin%22">Li, Pingjin</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Yusong%22">Li, Yusong</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Xiao%2C+Xinsheng%22">Xiao, Xinsheng</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chen%2C+Xinyu%22">Chen, Xinyu</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Leng%2C+Haiqin%22">Leng, Haiqin</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Liang%2C+Heng%22">Liang, Heng</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhou%2C+Lijun%22">Zhou, Lijun</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chen%2C+Tao%22">Chen, Tao</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ding%2C+Chunbang%22">Ding, Chunbang</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Mar2025, Vol. 468, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Maillard+reaction%22">Maillard reaction</searchLink><br /><searchLink fieldCode="DE" term="%22Camellias%22">Camellias</searchLink><br /><searchLink fieldCode="DE" term="%22Seed+quality%22">Seed quality</searchLink><br /><searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Seeds%22">Seeds</searchLink><br /><searchLink fieldCode="DE" term="%22Olfactory+receptors%22">Olfactory receptors</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Heat pretreatment plays a crucial role in affecting the quality, colour and aroma of camellia oil during the extraction process. This study aimed to investigate the effects of steaming, stir-frying, roasting, microwave and infrared treatment on the flavour and physicochemical quality of camellia seeds. The results indicated that, compared with unpretreated samples, the heat-pretreated ones exhibited increased oil content and browning degree, imparting a caramel colour with toasty and nutty flavours. 137 VOCs, including 23 characteristic aroma compounds, were detected by HS-SPME/GC-O-MS analysis. 17 different VOCs were identified by OPLS-DA and 12 key aroma compounds (KACs) were determined by ROAV. Moreover, 6 characteristic flavour substances were obtained through comprehensive analysis. The relationship between physicochemical properties and sensory attributes was elucidated using the Mantel test. This study provided scientific insights into the formation mechanism of camellia seeds flavour and supported further development of processing strategies to enhance camellia seeds flavour. [Display omitted] • The physicochemical properties of different thermal pretreatments were analysed. • The VOCs were identified by sensory evaluation, E -nose and HS-SPME/GC-O-MS. • The formation mechanism of different types of VOCs was discussed. • OPLS-DA, ROAV, PCA and CA methods for screening volatile components were set up. • Analysed the characteristic flavours of different heat pretreatments. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.foodchem.2024.142497
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      – Code: eng
        Text: English
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        PageCount: 1
        StartPage: N.PAG
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      – SubjectFull: Maillard reaction
        Type: general
      – SubjectFull: Camellias
        Type: general
      – SubjectFull: Seed quality
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      – SubjectFull: Sensory evaluation
        Type: general
      – SubjectFull: Seeds
        Type: general
      – SubjectFull: Olfactory receptors
        Type: general
    Titles:
      – TitleFull: Volatile profiles and characteristic odorants in camellia seeds with different heat pretreatments.
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            – D: 15
              M: 03
              Text: Mar2025
              Type: published
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