Quality evaluation on use of camellia oil as an alternative method in dried seaweed preparation

Jae Kyeom Kim, Hui Gyu Park, Cho Rong Kim, Ho Jeong Lim, Kye Man Cho, Jine Shang Choi, Dong Hoon Shin, Eui Cheol Shin

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

Original languageEnglish (US)
Pages (from-to)234-241
Number of pages8
JournalPreventive Nutrition and Food Science
Volume19
Issue number3
DOIs
StatePublished - Sep 1 2014

Keywords

  • Camellia oil
  • Dried laver
  • Fatty acid composition
  • Nori
  • Volatile compounds

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