Preparation of Aromatic Camellia oleifera Seeds Oil by Roasting and Its Quality

High-temperature roasting is a key process in preparing Aromatic Camellia oleifera Abel. seed oils (ACSOs). To investigate the effect of roasting temperature on its comprehensive quality, this paper analyzed the effects of five roasting temperatures (140 °C, 150 °C, 160 °C, 170 °C, 180 °C) on the quality characteristics, safety indicators and flavor characteristics of ACSOs. Results showed that with increasing roasting temperature, the p-anisidine value (p-AV) of the ACSOs was gradually raised, while the squalene content was progressively reduced. When the temperature exceeded 160 °C, the peroxide value (PV) and non-enzymatic browning index (BI) were significantly increased ( P < 0.05 ). The contents of total phenols and α-tocopherol were peaked at 160 °C and 150 °C respectively before declining. Although the 3-MCPD ester content (0.038 ± 0.003–0.069 ± 0.017 mg/kg) was higher than unroasted oil, all samples complied with European Union (EU) safety limits, and no benzo [a] pyrene [BaP] was detected. Fatty acid composition analysis revealed that oleic acid content was significantly lowered by roasting at 150 °C and 180 °C ( P < 0.05 ). A total of 44 volatile compounds were identified, among which aldehydes, ketones, and pyrazines were determined as the key aroma volatile components. The number of odor-active compounds (OAV ≥ 1) was increased from five to twenty-three. Through multidimensional study, this paper clarified the synergistic regulatory effects of roasting temperature on the flavor, nutrition, and safety of ACSOs, thereby providing a theoretical basis and processing reference for the targeted quality improvement of ACSOs. .