著者

Cao Wenming Lin Lang Niu Yunwei Xiao Zuobing Fang Xuezhi

出版者

公益社団法人 日本食品科学工学会

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.22, no.4, pp.497-505, 2016

被引用文献数

14

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<p>Volatile compounds of Camellia seed oils from 5 different varieties were characterized by headspace solid phase microextraction/ gas chromatography/mass spectrometry (HS-SPME/GC/MS). Four parameters of SPME were optimized and the best extraction conditions were: 50/30 µm DVB/CAR/PDMS fiber, 45°C and 45 min of SPME, and 4.00 g sample size. Forty-six volatiles were identified, including 16 aldehydes, 10 alcohols, 4 acids, 7 ketones, 3 terpenes and 6 esters. Further correlation analysis between aroma compounds and sensory attributes revealed pentanal, hexanal, (<i>E</i>)-2-hexenal, octanal, (<i>E</i>)-2-heptenal, nonanal, (<i>E</i>)-2-octenal, (<i>E</i>)-2-decenal, (<i>E</i>,<i>E</i>)-2,4-heptadienal, 2-hexanol, 2-heptanol, hexanol, octanol, acetic acid, pentanoic acid, 1-<i>p</i>-menthene, limonene, γ-terpinene, ethyl-2-methylbutanoate, 2-methylbutyl acetate, ethyl 2-methyl-2-butenoate, γ-butyrolactone, γ-hexalactone were the important characteristic aroma compounds of Camellia seed oils. Additionally, electronic nose (e-nose) was applied to analyze the aroma of Camellia seed oils. HS-SPME/GC/MS and e-nose techniques combined with multivariate analysis can be used to distinguish between different Camellia seed oils.</p>