Cluster Analysis of Volatile Flavor Components of Camellia Seed Oil in Different Processed Methods

Effects of different processed methods on the volatile flavor substances of camellia seed oil were analyzed,and the flavor substances of camellia seed oil were explored. The camellia seed oil was extracted by physical pressed,refined and solvent extraction. The volatile flavor components were extracted by headspace solid phase microextraction(HS-SPME)and identified by gas chromatography-mass spectrometry(GC-MS). The results showed that the flavor substances in camellia seed oil were mainly aldehyde compounds,nonanal and octanal were the main components,and other components such as olefins and ketones were significantly affected by the change of processed methods. The peak area ratio of heterocyclic compounds in physical pressed camellia seed oil was significantly higher than that in refined and solvent extraction camellia seed oil,and the ratio of peak area of ester compounds in solvent extraction camellia seed oil was the lowest among three. According to the cluster analysis of key volatile substances,the effects of E-2-octenol and octanal on the flavor of camellia seed oil were more prominent.