4. Conclusions
ScCO2 extracted Camellia oils were prepared under
various pressure, temperature and period conditions. The oil quality
parameter acid value and peroxide value of pressed, n-hexane extracted
and scCO2 extracted oils were investigated according to
National Standard. An analytical method involving electronic tongue
technique combined with qualitative and quantitative analysis was
proposed to discriminate oil variety and quantify oil acid value and
peroxide value. The PCA and HCA results obtained in this work
successfully discriminated oils by different processed methods, even
further classification among scCO2 samples were achieved
satisfactorily. Furthermore, the use of MLRM has evidenced good
predictive capacity of acid value and peroxide value, regardless of
different extraction process. More work remains to be done to improve
the prediction precision and to validate the suggested approach as only
limited samples was determined in this preliminary study. Nevertheless,
the practical potential of e-tongue as taste sensor for the successful
classification and assessment of Camellia oils has been
demonstrated, which is promising to be a complementary technique in the
characterization of Camellia oils in the quality evaluation.