Effect of refining process on the fatty acids and volatile flavor compounds from camellia seed oil

The fatty acid composition and volatile flavor compounds in camellia seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry before refining and after refined. The relative odor activity value(ROAV)was used to evaluate the contribution of volatile flavor compounds to the overall flavor of camellia seed oil. The results showed that crude camellia seed oil and refined camellia seed oil were detected 6 kinds of fatty acid,the main compounds including palmitic acid,oleic acid and linoleic acid;aldehydes in crude camellia seed oil and refined camellia seed oil were the main volatile substances,and octanal and nonanal played an important role. The relative content of esters of refined camellia seed oil increased by more than 3 times,the percentage of heterocyclic compounds decreased from 3.52% to 1.62%,and ketones decreased from 2.33% to 0.11%. In short,refining process on camellia seed oil could improve the percent of unsaturated fatty acids,resulting in a large number of ester compounds,and to foil the effect on camellia seed aroma.