Quality Evaluation on Use of Camellia Oil as an Alternative Method in Dried Seaweed Preparation

  • Kim, Jae Kyeom (Department of Food Science and Nutrition, University of Minnesota) ;
  • Park, Hui Gyu (Division of Nutritional Sciences, Cornell University) ;
  • Kim, Cho Rong (Department of Food and Biotechnology, Korea University) ;
  • Lim, Ho-Jeong (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Choi, Jine Shang (Department of Food Science, Gyeongnam National University of Science and Technology) ;
  • Shin, Dong-Hoon (Department of Food and Biotechnology, Korea University) ;
  • Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
  • Received : 2014.03.24
  • Accepted : 2014.07.15
  • Published : 2014.09.30


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.


Supported by : Gyeongnam National University of Science and Technology


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