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

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; P < 0.05), better retention of sterols and squalene, and lower oxidation indices (PV: 0.01 mmol/kg). Consequently, FCSO achieves an optimal balance of flavor, nutrition, and safety. Although higher temperature (200 °C) further enhanced antioxidant activity of the resultant FCSO, the sample processed at 170 °C for 30 min was overall more favorable, as it was more effective in preserving heat-sensitive nutrients, generating benzo[a]pyrene at undetectable levels within safety standard, and achieving optimal sensory quality. This study provided a science-based protocol for the industry to produce FCSO with high quality, which can directly improve its flavor consistency, nutritional retention, and health benefits.