Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (<i>Camellia oleifera</i> Abel) Using Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Studies
Xiao Jia, Qianchun Deng, Yini Yang, Xia Xiang, Xinping Zhou, Chuanbo Tan +2 more
Journal of Agricultural and Food Chemistry
Abstract
Camellia oil is a popular edible oil in China as a result of its nutritional properties. However, the key odorants of camellia oil remain unclear. In this study, the volatiles of virgin camellia oil (VCO) were extracted by solvent-assisted and non-solvent-assisted methods. A total of 66 volatile compounds were identified using gas chromatography-mass spectrometry-olfactometry, with flavor dilution factors ranging from 1 to 729 via aroma extraction dilution analysis. Among them, 10 odorants were identified for the first time in VCO. Moreover, 41 volatiles were confirmed as aroma-active compounds with odor activity values greater than 1. Aroma recombination and omission studies demonstrated that aldehydes, esters, acids, and heterocyclic compounds significantly contribute to the aroma profiles of VCO. Hexanal, octanal, (<i>E</i>,<i>E</i>)-2,4-heptadienal, (<i>E</i>,<i>E</i>)-2,4-nonadienal, decyl acetate, ethyl benzoate, ethyl 2-methylbutanoate, 2-methylbutyl (<i>Z</i>)-2-methyl-2-butenoate, 2-methylbutanoic acid, hexanoic acid, 2-pentylfuran, and 2-methyl-3-furanthiol could impart roasted-like, nut-like, fat-like, fruit-like, grass-like, and sweat-like odors and were the key odorants in VCO. The lipoxygenase pathway was possibly responsible for the formation of key odorants in VCO. This work provides an extract aroma consistent for virgin camellia oil.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
lipoxygenase pathway responsible for formation of key odorants in virgin camellia oil
“The lipoxygenase pathway was possibly responsible for the formation of key odorants in VCO.”
Hexanal, octanal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, decyl acetate, ethyl benzoate, ethyl 2-methylbutanoate, 2-methylbutyl (Z)-2-methyl-2-butenoate, 2-methylbutanoic acid, hexanoic acid, 2-pentylfuran, and 2-methyl-3-furanthiol impart roasted-like, nut-like, fat-like, fruit-like, grass-like, and sweat-like odors
“Hexanal, octanal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, decyl acetate, ethyl benzoate, ethyl 2-methylbutanoate, 2-methylbutyl (Z)-2-methyl-2-butenoate, 2-methylbutanoic acid, hexanoic acid, 2-p...”
aldehydes, esters, acids, and heterocyclic compounds contribute to aroma profiles of virgin camellia oil
“Aroma recombination and omission studies demonstrated that aldehydes, esters, acids, and heterocyclic compounds significantly contribute to the aroma profiles of VCO.”