Insight into the comparison of the nutritional quality and volatile compounds between hot-pressed camellia seed oils from different geographical origins and varieties

Abstract This study investigated five hot-pressed camellia seed oils (HPCSOs) derived from different geographical origins and varieties: Camellia vietnamensis (HN1 from Wuzhishan City and HN3 from Chengmai County, Hainan Province; GZ from Gaozhou City, Guangdong Province) and Camellia oleifera (HN2...

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Autors principals:	Xiaoyan Zheng, Dao Xiao, Binling Ai, Yang Yang, Lili Zheng, Yongxia Liu, Zhanwu Sheng
Format:	Artigo
Idioma:	Inglês
Publicat:	BMC 2026-07-01
Col·lecció:	Food Production, Processing and Nutrition
Matèries:	Camellia seed oil Volatile organic compounds (VOCs) Bioactive compounds Fatty acids GC × GC-Q-TOFMS Chemometrics
Accés en línia:	https://doi.org/10.1186/s43014-026-00386-9
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