Abstract
Objective: In order to improve the special smell of Camellia oleifera seed oil, the Zanthoxylum flavor Camellia oleifera seed oil was developed with camellia oleifera seed oil and prickly ash as the raw materials. Methods: The peroxide value, acid value, fatty acid composition and odor change of Zanthoxylum bungeanum flavor seed oil were studied under different processing conditions. Results: When the ratio of material to liquid was 10∶100 (mpepper∶mcamellia oil), the frying temperature was 180 ℃, and the frying time was 5 minutes, the acid value, peroxide value and hydroxy-β-pyrroxin content were 0.400 7 mg/g, 0.030 4 g/100 g and 2.225 mg/g, respectively. The ratio of material to liquid had little influence on the content of main fatty acids of Zanthoxylum bungeanum flavor oil tea seed oil. Camellia oleifera seed oil and Zanthoxylum bungeanum flavor oil contain the key flavor compounds (E) -2-octenal and heptanal. Conclusion: The special flavor substances of Zanthoxylum bungeanum oil, linalool and limonene, can effectively change the flavor of the oil.
Publication Date
6-9-2023
First Page
166
Last Page
172
DOI
10.13652/j.spjx.1003.5788.2022.80997
Recommended Citation
Dong, LI; Qiong, ZHANG; Xin-yi, HE; Yun, LI; and Chen-yun, ZHANG
(2023)
"Preparation and volatile compounds analysis of Camellia seed oil with Zanthoxylum flavor,"
Food and Machinery: Vol. 39:
Iss.
5, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2022.80997
Available at:
https://www.ifoodmm.cn/journal/vol39/iss5/27
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