Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor

•Three techniques were combined to explore the flavor of camellia seed oil.•W1W, W2W and W5S were the main sensors to distinguish the camellia seed oils.•Alcohols and esters were the main compounds with short microwave processing time.•Heterocycles and aldehydes increased with the increased of micro...

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Veröffentlicht in:	Food chemistry 2021-12, Vol.364, p.130388-130388, Article 130388
Hauptverfasser:	He, Junhua, Wu, Xuehui, Yu, Zhiliang
Format:	Artikel
Sprache:	eng
Schlagworte:	Camellia seed oil E-nose GC-IMS GC-MS Microwave Volatile compounds
Online-Zugang:	Volltext
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