Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil
Copyright © 2024 Elsevier Ltd. All rights reserved..
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 by physicochemical properties, hazardous substances, sensory evaluation, and flavor analyses. 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/100 g), 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.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:446 |
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| Enthalten in: |
Food chemistry - 446(2024) vom: 15. Apr., Seite 138779 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Han, Yubo [VerfasserIn] |
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| Links: |
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| Themen: |
Flavor substances |
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| Anmerkungen: |
Date Completed 03.04.2024 Date Revised 03.04.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2024.138779 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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NLM369206436 |
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| 520 | |a 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 by physicochemical properties, hazardous substances, sensory evaluation, and flavor analyses. 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/100 g), 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 | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Flavor substances | |
| 650 | 4 | |a Fragrant Camellia oleifera seed oil | |
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| 700 | 1 | |a Wang, Xingguo |e verfasserin |4 aut | |
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