Comprehensive analysis of the effects of the traditional stir-fry process on the dynamic changes of volatile metabolites in Hainan camellia oil.

For methyl eugenol and vanillin, which annotated involved in anti-multiple diseases, the relative contents were highest in COS150 and exhibited an increasing trend from RT to 150 °C, with a significantly decreased relative content in the over-stir-fry COS170 ( Fig. 4 ).

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When the stir-fry temperatures ranged from RT to 150 °C, the relative contents of alcohols and others exhibited a decreasing trend.

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