Wenhua Zhou
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Wenhua Zhou has a total of 8 co-authors. Here are the top co-authors by number of shared publications:
- Hongai Li
Hunan Vocational Institute of Safety Technology, Changsha, China
1 shared publication - Jiarong She
Hunan Academy of Forestry, Changsha 410018, China
1 shared publication - Jun Lu
Food Science and Engineering College,Hunan,CHINA. Central South University of Forestry and Technology,Changsha,Hunan,CHINA. Hunan Key Laboratory of Forestry Edible Sources Safety and Processing,Hunan,CHINA. Central South University of Forestry and Technology,Changsha,Hunan,CHINA
1 shared publication - Ninghua Yu
Hunan Academy of Forestry, Changsha, China
1 shared publication - Xiangyu Zhou
Department of Health Technology and Informatics The Hong Kong Polytechnic University Hong Kong SAR China
1 shared publication - Yuheng Tan
Zhuzhou Teachers College, Zhuzhou 412000, China
1 shared publication
Latest Publications
- Open Access
Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS
In this study, the flavor compounds of Camellia seed oils obtained by four processes were characterized by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS-SPME/GC/MS). A variety of about 76 volatile flavor compounds were identified from all the oil samples. Of the four processing processes, the pressing process can retain a lot of volatile components. Among these, compounds nonanal and 2-undecenal were predominantly in the majority of the samples. Meanwhile, other compounds such as octyl ester formic acid, octanal and 2-nonenal (E), 3-acetyldihydro 2(3H)-furanone, (E)-2-decenal, dihydro-5-penty 2(3H)-furanone, nonanoic acid, and dodecane were also among the most consistently found compounds among the oil samples analyzed. The principal component analysis carried out to categorize the data produced seven clusters of the total oil samples based on the number of flavor compounds obtained in each sample. This categorization would lead to understanding the components which highly contributed to the characteristic volatile flavor and build up the flavor profile of Camellia seed oil.
Open AccessEvaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS
In this study, the flavor compounds of Camellia seed oils obtained by four processes were characterized by headspace solid phase microextraction/gas chromatography/mass spectrometry (HS-SPME/GC/MS). A variety of about 76 volatile flavor compounds were identified from all the oil samples. Of the four processing processes, the pressing process can retain a lot of volatile components. Among these, compounds nonanal and 2-undecenal were predominantly in the majority of the samples. Meanwhile, other compounds such as octyl ester formic acid, octanal and 2-nonenal (E), 3-acetyldihydro 2(3H)-furanone, (E)-2-decenal, dihydro-5-penty 2(3H)-furanone, nonanoic acid, and dodecane were also among the most consistently found compounds among the oil samples analyzed. The principal component analysis carried out to categorize the data produced seven clusters of the total oil samples based on the number of flavor compounds obtained in each sample. This categorization would lead to understanding the components which highly contributed to the characteristic volatile flavor and build up the flavor profile of Camellia seed oil.