A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control.

Yu Li, Yubo Han, Juan Li, Xinghe Zhang, Jiaojiao Yin, Xingguo Wang, Pan Gao

Abstract read

In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Yu LiKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation; Key Laboratory for Deep Processing of Major Grain and Oil of ministry of Education in China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.

Yubo HanKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation; Key Laboratory for Deep Processing of Major Grain and Oil of ministry of Education in China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.

Juan LiWuhan Institute for Food and Cosmetic Control, Wuhan, China.

Xinghe ZhangKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation; Key Laboratory for Deep Processing of Major Grain and Oil of ministry of Education in China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.

Jiaojiao YinKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation; Key Laboratory for Deep Processing of Major Grain and Oil of ministry of Education in China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.

Xingguo WangInternational Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China.

Pan GaoKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation; Key Laboratory for Deep Processing of Major Grain and Oil of ministry of Education in China; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fragrant Camellia seed oil (FCSO) is a unique woody oil; however, its industrial standardization is restricted due to lack of mechanistic understanding on flavor formation during roasting. This study addressed this critical gap by innovatively integrating multi-platform strategy to reveal dynamic generation of flavor compounds via Maillard reaction (MR) under roasting (80-200 °C, 15-45 min). The results indicated that the treatment condition at 170 °C for 30 min achieved the highest sensory scores for nutty (6.7) and fatty (7.3) flavors, driven by key MR-derived aldehydes [Octanal OAV 2780.24; Nonanal OAV 329.80; (E)-2-Octenal OAV 412.50]. Meanwhile, this condition produced FCSO exhibiting higher antioxidant activity (whole-oil DPPH: 991.38 μmol TE/kg; FRAP: 2645.20 μmol TE/kg;

Indexed as

Fragrant Camellia oleifera seed oilGas chromatography-ion mobility spectrometryGas chromatography-mass spectrometryMaillard reactionRoasting condition

Identifiers

PMID42028548

DOI10.1016/j.fochx.2026.103860

PMCPMC13099480

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.