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Camellia is our unique edible woody oil trees, mainly distributed in China's Yangtze River and areas south of the Yangtze River basin. Tea oil is extracted from the ripe seeds of the Theaceae vegetable oil tea (Camellia oleifera Abel), a pale yellow clarify like oil, \In recent years, tea oil because of its rich nutritional value, more and more attention by consumers. In the main producing areas of Hunan and other places, tea oil used by locals to frying. Tea oil fried snacks, much of the local people's favorite because it has a better taste, color and aroma. However, for a long time, during frying, camellia oil quality changes, the quality of life and fried foods lack of scientific understanding, therefore, with tea oil, camellia oil in the frying quality and aroma components, as well as The sensory evaluation of fried foods (French fries) study without delay. In this experiment, Hunan Xinzhou pure tea seed oil as raw material, comparison of commercially available palm oil, the fries frying test, of tea oil and palm oil in the frying process quality indicators measured by headspace solid phase micro extraction (HS-SPME) and gas chromatography (GC) analysis techniques to study the aroma of tea oil, palm oil. Two kinds of fat fried products (French fries) containing oil quality analysis and sensory evaluation, a comprehensive evaluation and fuzzy mathematics. The main findings are as follows: within 30 h of frying time low, tea oil acid value and peroxide value than palm oil; tea oil saponification value is decreased from (196.9276 ± 0.2351) mg / g (193.0095 ± 0.1342) mg / g, palm oil saponification value no obvious law; camellia iodine value (88.9394 ± 0.1886) g I2/100g dropped to (69.5445 ± 0.1561) g I2/100g, palm oil from (48.739 ± 0.228) g I2 / 100g down to (20.519 ± 0.107) g 12/100g; palm oil in frying 18 h K232, K270 than tea oil to small;, tea oil and palm oil in frying 24 h carbonyl value excessive; polar component content greater than tea oil, palm oil beginning in the content of polar components, but after 18 h in the frying tea oil polar components than palm oil. Compared with the relevant standards of GB7102.1, tea oil as the life of frying oils for 24 h, instead of palm oil to the frying oil. By solid phase micro-extraction and gas chromatographic analysis of the headspace technique, camellia oil and palm oils in frying the same aroma components were compared to the total peak area of ??the two kinds of fats, palm initial the total peak area in the beginning, but As the frying time to reach the 30 h, the volatile components of the tea oil is greater than palm oil: palm decanol, octyl aldehyde, benzaldehyde, and hexanal from the beginning than the content of tea oil more than the end to be higher and fried, the content was not significantly different in the ethyl acetate content of tea oil. Sensory evaluation of tea oil and palm oil for frying products, tea oil for frying fries 1,72 batch as the most easily accepted in the first 24, 48 batches easier to accept more in the first 96 batches difficult to accept; palm oil for frying the fries in the first batch of the most easily accepted, 24 batches is easier to accept, 48, 72 batches is generally accepted, the first batch of 96 is more difficult to accept. 72 and 96 Batch fries grease K value, acid value, carbonyl value, and a volatile component content than the corresponding frying oil must be low, and camellia oil frying product K value, acid value, carbonyl value lower than the product of palm oil for frying.
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