title: Quality evaluation on use of camellia oil as an alternative method in dried seaweed preparation.
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.
authors.affiliation: Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
authors.forename: Jae Kyeom
authors.initials: JK
authors.lastname: Kim
authors.affiliation: Division of Nutritional Sciences, Cornell University, Ithaca, NY 14853, USA.
authors.forename: Hui Gyu
authors.initials: HG
authors.lastname: Park
authors.affiliation: Department of Food and Biotechnology, Korea University, Seoul 136-701, Korea.
authors.forename: Cho Rong
authors.initials: CR
authors.lastname: Kim
authors.affiliation: Department of Food Science, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea.
authors.forename: Ho-Jeong
authors.initials: HJ
authors.lastname: Lim
authors.affiliation: Department of Food Science, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea.
authors.forename: Kye Man
authors.initials: KM
authors.lastname: Cho
authors.affiliation: Department of Food Science, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea.
authors.forename: Jine Shang
authors.initials: JS
authors.lastname: Choi
authors.affiliation: Department of Food and Biotechnology, Korea University, Seoul 136-701, Korea.
authors.forename: Dong-Hoon
authors.initials: DH
authors.lastname: Shin
authors.affiliation: Department of Food Science, Gyeongnam National University of Science and Technology, Gyeongnam 660-758, Korea.
authors.forename: Eui-Cheol
authors.initials: EC
authors.lastname: Shin
keywords: camellia oil; dried laver; fatty acid composition; nori; volatile compounds