Abstract
Objective: The effect of processing on the volatile fractions of different parts of the flowers of Camellia liberofilamenta was investigated. Methods: Different parts of the whole flowers, petals and stamens of C. liberofilamenta were processed by spreading, microwave killing and drying to make dry samples, separately, and then the effect of processing on volatile components extracted from different parts of the flowers. Results: A total of 73 kinds of volatile substances were identified, which were mainly alcohols, aldehydes, ketones, esters, acids, terpenes and others, and alcohols and aldehydes were the main volatile compounds. In terms of the type and quantity of volatile substances, the effect of processing on whole flower was greater than that on stamen and petal. Linalsol, methyl endolaurate and methyl acetate were negatively correlated to the volatile components of the tea. Alcohols and aldehydes contributed significantly to the volatile components of the whole dry flower, C6 volatile compounds contributed significantly to the volatile components of the petals, and carotenoid degraded volatile compounds contributed significantly to the volatile components of the stamens. Conclusion: There are some differences in the types and relative contents of volatile substances in different parts of stamens, petals and whole flower, and the main contribution volatile substances are different. The influence of processing on whole flower is greater than that of stamens and petals.
Publication Date
6-5-2023
First Page
135
Last Page
141
DOI
10.13652/j.spjx.1003.5788.2022.80516
Recommended Citation
Zhong-ying, LIU; Shi-mao, FANG; Qin, LI; Hai-yan, LONG; and Lun-xiu, DENG
(2023)
"Effects of processing on volatile components in different parts of the flowers from Camellia liberofilamenta,"
Food and Machinery: Vol. 39:
Iss.
4, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2022.80516
Available at:
https://www.ifoodmm.cn/journal/vol39/iss4/23
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