{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T23:39:12Z","timestamp":1791589152768,"version":"4.3.4"},"reference-count":32,"publisher":"Japan Oil Chemists' Society","issue":"9","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J. Oleo Sci."],"published-print":{"date-parts":[[2022]]},"DOI":"10.5650\/jos.ess22114","type":"journal-article","created":{"date-parts":[[2022,8,14]],"date-time":"2022-08-14T22:10:02Z","timestamp":1660515002000},"page":"1275-1287","source":"Crossref","is-referenced-by-count":9,"title":["Comprehensive Evaluation of Quality of &lt;i&gt;Camellia semiserrata&lt;\/i&gt; Seed Oils from Various Harvest Dates"],"prefix":"10.5650","volume":"71","author":[{"given":"Junhua","family":"He","sequence":"first","affiliation":[{"name":"College of Food Science, South China Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9011-0745","authenticated-orcid":false,"given":"Xuehui","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science, South China Agricultural University"},{"name":"Guangdong Engineering Research Center for Oil-Tea Camellia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Liu","sequence":"additional","affiliation":[{"name":"Zhangmutou Forest Farm of Guangdong"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongfang","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Forestry and Landscape Architecture, South China Agricultural University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianfeng","family":"Zhang","sequence":"additional","affiliation":[{"name":"Zhangmutou Forest Farm of Guangdong"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"3621","reference":[{"key":"1","doi-asserted-by":"publisher","unstructured":"1) Liang, H.; Hao, B.; Chen, G.; Ye, H.; Ma, J. Camellia as an oilseed crop. HortScience 52, 488-497 (2017). doi:10.21273\/hortsci11570-16","DOI":"10.21273\/HORTSCI11570-16"},{"key":"2","doi-asserted-by":"crossref","unstructured":"2) Dong, L.; Yin, X.; Huang, B.; Li, T.; Huang, J.J. et al. The complete chloroplast genome of Camellia semiserrata Chi.  (Theaceae), an excellent woody edible oil and landscaping species in South China. Mitochondrial DNA B Resour. 6, 3013-3015 (2021). doi:10. 1080\/23802359.2021.1976690","DOI":"10.1080\/23802359.2021.1976690"},{"key":"3","doi-asserted-by":"publisher","unstructured":"3) Shi, T.; Wu, G.; Jin, Q.; Wang, X. Camellia oil authentication: A comparative analysis and recent analytical techniques developed for its assessment. A review. Trends Food Sci. Technol. 97, 88-99 (2020). doi: 10.1016\/j.tifs.2020.01.005","DOI":"10.1016\/j.tifs.2020.01.005"},{"key":"4","doi-asserted-by":"publisher","unstructured":"4) L\u00fc, X.; Ma, J.; Yan, H.; Yang, L.; Ren, X. et al. Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China. J. Am. Oil Chem. Soc. 98, 1045-1056 (2021). doi:10.1002\/aocs.12533","DOI":"10.1002\/aocs.12533"},{"key":"5","doi-asserted-by":"publisher","unstructured":"5) Zhang, F.; Li, Z.; Zhou, J.; Gu, Y.; Tan, X. Comparative study on fruit development and oil synthesis in two cultivars of Camellia oleifera. BMC Plant Biol. 21, 348 (2021). doi:10.1186\/s12870-021-03114-2","DOI":"10.1186\/s12870-021-03114-2"},{"key":"6","doi-asserted-by":"publisher","unstructured":"6) Flamminii, F.; Marone, E.; Neri, L.; Pollastri, L.; Cichelli, A. et al. The effect of harvesting time on olive fruits and oils quality parameters of Tortiglione and Dritta olive cultivars. Eur. J. Lipid Sci. Technol. 123, 2000382 (2021). doi:10.1002\/ejlt.202000382","DOI":"10.1002\/ejlt.202000382"},{"key":"7","doi-asserted-by":"publisher","unstructured":"7) Suresh, K.; Behera, S.K. Variations in fatty acid profiles, oil and moisture content during fruit ripening in oil palm crosses grown in India under sub-tropical environment. J. Oil Palm Res. 32, 50-56 (2020). doi: 10.21894\/jopr.2020.0017","DOI":"10.21894\/jopr.2020.0017"},{"key":"8","doi-asserted-by":"crossref","unstructured":"8) Rodr\u00edguez, J.C.; G\u00f3mez, D.; Pacetti, D.; N\u00fa\u00f1ez, O.; Gagliardi, R. et al. Effects of the fruit ripening stage on antioxidant capacity, total phenolics, and polyphenolic composition of crude palm oil from interspecific hybridelaeis oleifera\u00d7elaeis guineensis. J. Agric. Food Chem. 64, 852-859 (2016). doi:10.1021\/acs.jafc. 5b04990","DOI":"10.1021\/acs.jafc.5b04990"},{"key":"9","doi-asserted-by":"publisher","unstructured":"9) Huang, S.; Wang, Q.; Wang, Y.; Ying, R.; Fan, G. et al. Physicochemical characterization and antioxidant activities of Chongqing virgin olive oil: effects of variety and ripening stage. J. Food Meas. Charact. 14, 2010-2020 (2020). doi:10.1007\/s11694-020-00447-8","DOI":"10.1007\/s11694-020-00447-8"},{"key":"10","doi-asserted-by":"publisher","unstructured":"10) Karagoz, S.G.; Yilmazer, M.; Ozkan, G.; Carbonell-Barrachina, \u00c1.A.; Kiralan, M. et al. Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils. Eur. Food Res. Technol. 243, 1193-1200 (2016). doi:10.1007\/s00217-016-2833-7","DOI":"10.1007\/s00217-016-2833-7"},{"key":"11","doi-asserted-by":"publisher","unstructured":"11) Cherfaoui, M.; Cecchi, T.; Keciri, S.; Boudriche, L. Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage. Int. J. Food Prop. 21, 36-49 (2018). doi:10.1080\/10942912.2018.1437627","DOI":"10.1080\/10942912.2018.1437627"},{"key":"12","doi-asserted-by":"publisher","unstructured":"12) Carrapiso, A.I.; Rubio, A.; S\u00e1nchez-Casas, J.; Mart\u00edn, L.; Mart\u00ednez-Ca\u00f1as, M. et al. Effect of the organic production and the harvesting method on the chemical quality and the volatile compounds of virgin olive oil over the harvesting season. Foods 9, 1766 (2020). doi: 10.3390\/foods9121766","DOI":"10.3390\/foods9121766"},{"key":"13","doi-asserted-by":"publisher","unstructured":"13) Shao, P.; Liu, Q.; Fang, Z.; Sun, P. Chemical composition, thermal stability and antioxidant properties of tea seed oils obtained by different extraction methods: Supercritical fluid extraction yields the best oil quality. Eur. J. Lipid Sci. Technol. 117, 355-365 (2015). doi:10.1002\/ejlt.201400259","DOI":"10.1002\/ejlt.201400259"},{"key":"14","doi-asserted-by":"publisher","unstructured":"14) Fang, X.; Du, M.; Luo, F.; Jin, Y. Physicochemical properties and lipid composition of camellia seed oil (Camellia oleifera Abel.) extracted using different methods. Food Sci. Technol. Res. 21, 779-785 (2015). doi: 10.3136\/fstr.21.779","DOI":"10.3136\/fstr.21.779"},{"key":"15","unstructured":"15) National standards of the People\u2019s Republic of China (GB 5009.6-2016). Determination of fat in food. National Health and Family Planning Commission of the People\u2019s Republic of China and State Food and Drug Administration (2016)."},{"key":"16","unstructured":"16) National standards of the People\u2019s Republic of China (GB 5009.229-2016). Determination of acid value in food. National Health and Family Planning Commission of the People\u2019s Republic of China (2016)."},{"key":"17","unstructured":"17) National standards of the People\u2019s Republic of China (GB 5009.227-2016). Determination of peroxide value in food. National Health and Family Planning Commission of the People\u2019s Republic of China (2016)."},{"key":"18","doi-asserted-by":"publisher","unstructured":"18) Wang, W.; Han, S.; Jiao, Z.; Cheng, J.; Song, J. Antioxidant activity and total polyphenols content of camellia oil extracted by optimized supercritical carbon dioxide. J. Am. Oil Chem. Soc. 96, 1275-1289 (2019). doi: 10.1002\/aocs.12285","DOI":"10.1002\/aocs.12285"},{"key":"19","unstructured":"19) National standards of the People\u2019s Republic of China (GB 5009.168-2016). Determination of fatty acids in foods. National Health and Family Planning Commission of the People\u2019s Republic of China and State Food and Drug Administration (2016)."},{"key":"20","doi-asserted-by":"publisher","unstructured":"20) He, J.; Wu, X.; Yu, Z. Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor. Food Chem. 364, 130388 (2021). doi: 10.1016\/j.foodchem.2021.130388","DOI":"10.1016\/j.foodchem.2021.130388"},{"key":"21","unstructured":"21) Nie, G.; Lai, Y.; Hu, L.; Wei, B.; Wu, L.; Chen, Q. Evaluation of grey correlation analysis of oil quality of camellia oil in different regions of Jiangxi province by characteristic indexes. Journal of the Chinese Cereals and Oils Association 35, 113-116 (2020)."},{"key":"22","unstructured":"22) National standards of the People\u2019s Republic of China (GB\/T 11765-2018). Oil-tea camellia seed oil. State Administration for Market Regulation and Standardization administration (2018)."},{"key":"23","unstructured":"23) Sonmez, A.; Ozdikicierler, O.; Gumuskesen, A.S. Evaluation of olive oil quality during the ripening of the organic cultivated olives and multivariate discrimination of the variety with a chemometric approach. Riv. Ital. Sostanze Gr. 95, 173-181 (2018)."},{"key":"24","doi-asserted-by":"publisher","unstructured":"24) Ma, J.; Ye, H.; Rui, Y.; Chen, G.; Zhang, N. Fatty acid composition of Camellia oleifera oil. J. Verbrauch. Lebensm. 6, 9-12 (2010). doi:10.1007\/s00003-010-0581-3","DOI":"10.1007\/s00003-010-0581-3"},{"key":"25","doi-asserted-by":"publisher","unstructured":"25) Ye, Z.; Yu, J.; Yan, W.; Zhang, J.; Yang, D. et al. Integrative iTRAQ-based proteomic and transcriptomic analysis reveals the accumulation patterns of key metabolites associated with oil quality during seed ripening of Camellia oleifera. Hortic. Res. 8, 157 (2021). doi:10.1038\/s41438-021-00591-2","DOI":"10.1038\/s41438-021-00591-2"},{"key":"26","doi-asserted-by":"publisher","unstructured":"26) R\u00edos Reina, R.; Camacho, F.; Morales, M.L.; Jim\u00e9nez Herrera, B.; Callej\u00f3n, R.M. Influence of irrigation modalities (irrigation management and dryland), fruit ripening, and cultivation modality (organic and conventional) on quality and chemosensory profile of Hojiblanca and Picual extra virgin olive oils. Eur. J. Lipid Sci. Technol. 123, 2000375 (2021). doi: 10.1002\/ejlt.202000375","DOI":"10.1002\/ejlt.202000375"},{"key":"27","doi-asserted-by":"publisher","unstructured":"27) He, J.; Wu, X.; Zhou, Y.; Chen, J. Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds. J. Food Biochem. 45, e13649 (2021). doi:10.1111\/jfbc.13649","DOI":"10.1111\/jfbc.13649"},{"key":"28","doi-asserted-by":"publisher","unstructured":"28) Cao, J.; Jiang, X.; Chen, Q.; Zhang, H.; Sun, H. et al. Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature. LWT-Food Sci. Technol. 118,  (2020). doi:10.1016\/j.lwt.2019.108858","DOI":"10.1016\/j.lwt.2019.108858"},{"key":"29","doi-asserted-by":"crossref","unstructured":"29) Schwab, W.; Davidovich-Rikanati, R.; Lewinsohn, E. Biosynthesis of plant-derived flavor compounds. Plant J. 54, 712-732 (2008). doi:10.1111\/j.1365-313X.2008. 03446.x","DOI":"10.1111\/j.1365-313X.2008.03446.x"},{"key":"30","doi-asserted-by":"publisher","unstructured":"30) Caporaso, N.; Genovese, A.; P\u00e9rez Jim\u00e9nez, M.A.; Olivero David, R.; Sacchi, R. Impact of olive harvesting date on virgin olive oil volatile composition in four Spanish varieties. Eur. Food Res. Technol. 123, 2000350 (2021). doi:10.1002\/ejlt.202000350","DOI":"10.1002\/ejlt.202000350"},{"key":"31","doi-asserted-by":"crossref","unstructured":"31) Olias, J.M.; Perez, A.G.; Rios, J.J.; Sanz, L.C. Aroma of virgin olive oil: Biogenesis of the \u201cgreen\u201d odor notes. J. Agric. Food Chem. 41, 2368-2373 (1993).","DOI":"10.1021\/jf00036a029"},{"key":"32","doi-asserted-by":"crossref","unstructured":"32) Crizel, R.L.; Hoffmann, J.F.; Zandon\u00e1, G.P.; Lobo, P.M.S.; Jorge, R.O. et al. Characterization of extra virgin olive oil from southern Brazil. Eur. Food Res. Technol. 122, 1900347 (2020).","DOI":"10.1002\/ejlt.201900347"}],"container-title":["Journal of Oleo Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.jstage.jst.go.jp\/article\/jos\/71\/9\/71_ess22114\/_pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,5,9]],"date-time":"2024-05-09T05:02:11Z","timestamp":1715230931000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.jstage.jst.go.jp\/article\/jos\/71\/9\/71_ess22114\/_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022]]},"references-count":32,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2022]]}},"URL":"https:\/\/doi.org\/10.5650\/jos.ess22114","relation":{},"ISSN":["1345-8957","1347-3352"],"issn-type":[{"value":"1345-8957","type":"print"},{"value":"1347-3352","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022]]},"article-number":"ess22114"}}