Analysis of the volatile organic components of Camellia oleifera Abel. oil from China using headspace‐gas chromatography‐ion mobility spectrometry

Camellia oleifera Abel. oil (COO) is unique to Asia and has significant nutritional and health benefits. In this study, the volatile organic components (VOCs) of hot-pressing or cold-pressing COO from five major geographical origins in China were analyzed using HS-GC-IMS combined with Principal component analysis. A total of 48 VOCs were detected. The VOCs in hot-pressing COO were significantly richer than those in cold-pressing COO from the same geographical origin, due to the heating temperature. The flavor of hot-pressing COO samples from different geographical origins was significantly different, and the same for the cold-pressing COO samples. Therefore, the geographical origin and processing method are the key factors affecting the flavor of COO. HS-GC-IMS can be used to quickly identify the flavor of COO, which provides a theoretical reference for the identification of COO. Novelty impact statement Established the flavor fingerprints of hot-pressed and cold-pressed COO samples from five major geographical origins in China by HS-GC-IMS. Revealed that the geographical origin and processing method are the key factors affecting the flavor of COO. Clarify the characteristic Volatile organic compounds in COO from five major geographical origins in China.