ABSTRACT
Camellia oleifera is an important woody oil species in China. Its seed oil has been widely used as a cooking oil. Seed size is a crucial factor influencing the yield of seed oil. In this study, the horizontal diameter, vertical diameter and volume of C. oleifera seeds showed a rapid growth tendency from 235 days after pollination (DAP) to 258 DAP but had a slight increase at seed maturity. During seed development, the expression of genes related to cell proliferation and expansion differ greatly. Auxin plays an important role in C. oleifera seeds; YUC4 and IAA17 were significantly downregulated. Weighted gene co-expression network analysis screened 21 hub transcription factors for C. oleifera seed horizontal diameter, vertical diameter and volume. Among them, SPL4 was significantly decreased and associated with all these three traits, while ABI4 and YAB1 were significantly increased and associated with horizontal diameter of C. oleifera seeds. Additionally, KLU significantly decreased (2040-fold). Collectively, our data advances the knowledge of factors related to seed size and provides a theoretical basis for improving the yield of C. oleifera seeds.
ABSTRACT
Camellia oil is a popular edible oil in China as a result of its nutritional properties. However, the key odorants of camellia oil remain unclear. In this study, the volatiles of virgin camellia oil (VCO) were extracted by solvent-assisted and non-solvent-assisted methods. A total of 66 volatile compounds were identified using gas chromatography-mass spectrometry-olfactometry, with flavor dilution factors ranging from 1 to 729 via aroma extraction dilution analysis. Among them, 10 odorants were identified for the first time in VCO. Moreover, 41 volatiles were confirmed as aroma-active compounds with odor activity values greater than 1. Aroma recombination and omission studies demonstrated that aldehydes, esters, acids, and heterocyclic compounds significantly contribute to the aroma profiles of VCO. Hexanal, octanal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, decyl acetate, ethyl benzoate, ethyl 2-methylbutanoate, 2-methylbutyl (Z)-2-methyl-2-butenoate, 2-methylbutanoic acid, hexanoic acid, 2-pentylfuran, and 2-methyl-3-furanthiol could impart roasted-like, nut-like, fat-like, fruit-like, grass-like, and sweat-like odors and were the key odorants in VCO. The lipoxygenase pathway was possibly responsible for the formation of key odorants in VCO. This work provides an extract aroma consistent for virgin camellia oil.