Assessment of the Physicochemical Properties of Fragrant Rapeseed Blended Hotpot Oil by Principal Component Analysis

Abstract

hotpot; thus, the hotpot oil needs to be of high quality.Currently, Sichuan and Chongqing HSs are the two most popular HS types in China. Most HSs for Sichuan hotpot are prepared from beef tallow, which gives the HS its strong beef tallow flavor. However, beef tallow is high in saturated fatty acids and cholesterol. A high intake of these HSs may cause obesity, hyperlipidemia, and atherosclerosis, which significantly

Production of Camellia oleifera Abel Seed Oil for Injection: Extraction, Analysis, Deacidification, Decolorization, and Deodorization

“…The upper organic layer sample was taken for chromatographic analysis. The chromatographic conditions were carried out according to the method of Ding et al [32]. Column: Agilent SP-2560 (100 m × 25 µm, 0.2 µm); heating procedure, 100 • C for 4 min, 3 • C/min to 230 • C, hold for 20 min; carrier gas (N 2 ) flow rate, 25 mL/min; pressure: 2.4 kPa; injection volume, 1 µL; shunt ratio, 15:1.…”

“…When the reaction time was over 65 min, the acid value was increased (Figure 3B), indicating the probability of neutral oil being saponified and hydrolyzed changed with the change of contact time between CSO and lye. In addition, it is necessary to add an additional part of the alkali amount (excess alkali amount), which can prevent the reverse change of the reaction process and make up for the loss caused by the theoretical alkali amount in the physical and chemical reaction [32,39]. When the amount of excess alkali increased in the range of 0.05% to 0.15%, the acid value of CSO slowly decreased during the alkali refining process, but the acid value of CSO was gradually increased from 0.15% to 0.25% of the excess alkali (Figure 3C).…”

Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography–Ion Mobility Spectrometry Analysis

“…Therefore, the quality of the hotpot condiment is fundamentally determined by the quality of the beef tallow. Regarding spicy hotpot products from Chongqing and Sichuan, China, beef tallow is an irreplaceable ingredient in hotpot seasoning and has become one of the most distinctive dietary ingredients in Chongqing and Sichuan [6].…”