Investigating the Impact of Different Oil Production Processes on the Quality and Flavor Characteristics of Hainan Camellia Oil Based on E-nose, GC-MS, and GC-IMS Analyses

Investigating the Impact of Different Oil Production Processes on the Quality and Flavor Characteristics of Hainan Camellia Oil Based on E-nose, GC-MS, and GC-IMS Analyses

To clarify the impact of oil extraction processes on the overall quality and flavor of Hainan camellia oil, the quality and flavor characteristics of oils extracted by pressing (NT-P, HT-P), subcritical butane extraction (NT-SBE, HT-SBE), and supercritical CO2 extraction (NT-SCE, HT-SCE) under ambie...

Full description

Saved in:
Bibliographic Details
Main Authors: Tao LAN, Lipin CHEN, Tao WANG, Meizhen XIE, Weimin ZHANG, Yonghuan YUN, Liangxiao ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-09-01
Series:Shipin gongye ke-ji
Subjects:
hainan camellia oil
oil extraction methods
quality indicators
volatile compounds
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120180
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items