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In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (tocopherols, sterols, squalene, and polyphenols) level, oxidative stability, and volatile compounds were analyzed and compared. To further identify characteristic components in four camellia oil products, the TAG profile was analyzed using UPLC-QTOF-MSE. Five characteristic markers were identified, including OOO (m\/z 902.8151), POL (m\/z 874.7850), SOO (m\/z 904.8296), PPL (m\/z 848.7693), PPS (m\/z 852.7987). Regarding the bioactive compound level and antioxidant capacity, the fresh-pressed technique provided higher \u03b1-tocopherols (143.15 mg\/kg), \u03b2-sitosterol (93.20 mg\/kg), squalene (102.08 mg\/kg), and polyphenols (35.38 mg\/kg) and showed stronger overall oxidation stability and antioxidant capacity. Moreover, a total of 65 volatile compounds were detected and identified in four camellia oil products, namely esters (23), aldehydes (19), acids (8), hydrocarbons (3), ketones (3), and others (9), among which pressed oil was dominated by aldehydes, acid, and esters, while refined oil had few aroma components. This study provided a comprehensive comparative perspective for revealing the significant influence of the processing technique on the camellia oil quality and its significance for producing camellia oil of high quality and with high nutritional value.<\/jats:p>","DOI":"10.3390\/foods11213489","type":"journal-article","created":{"date-parts":[[2022,11,3]],"date-time":"2022-11-03T03:11:21Z","timestamp":1667445081000},"page":"3489","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds"],"prefix":"10.3390","volume":"11","author":[{"given":"Jing","family":"Zeng","sequence":"first","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7535-5146","authenticated-orcid":false,"given":"Weifei","family":"Wang","sequence":"additional","affiliation":[{"name":"Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuan","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingqing","family":"Xu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suijian","family":"Qi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongming","family":"Lan","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yonghua","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China"},{"name":"Guangdong Youmei Institute of Intelligent Bio-Manufacturing, Foshan 528226, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,11,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"488","DOI":"10.21273\/HORTSCI11570-16","article-title":"Camellia as an Oilseed Crop","volume":"52","author":"Liang","year":"2017","journal-title":"HortScience"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/j.foodchem.2017.04.110","article-title":"Fatty acid and sterol composition of tea seed oils: Their comparison by the \u201cFancyTiles\u201d approach","volume":"233","author":"Wang","year":"2017","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Wang, J., Tang, X., Chu, Q., Zhang, M., Zhang, Y., and Xu, B. 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