Effects of Pretreatment Technologies on the Physicochemical Properties, Fatty Acid Composition, Active Components, Antioxidant Capacity, and Volatile Flavor Compounds of Cold‐Pressed Litsea cubeba Kernel Oil

This study compared the differential effects of various pretreatment technologies (stir‐frying, roasting, infrared, and microwave) on the quality and flavor characteristics of cold‐pressed Litsea cubeba kernel oil (CLCKO). Results indicated that different pretreatment methods had no significant impact on the fatty acid composition of the oil but significantly influenced its physicochemical properties, bioactive components, antioxidant capacity, and flavor profile. Among these, the infrared‐pretreated group exhibited the highest oil yield (17.19% ± 0.03%), higher total phenolic content (199.33 ± 6.92 mg/100 g), and demonstrated an excellent scavenging rate of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals. Concurrently, the key aroma compounds in the infrared‐pretreated oil were dominated by (−)‐β‐caryophyllene (sweet, woody, and spicy), collaborating with key aroma components such as citronellal, geraniol, and myrcene, significantly enhancing floral‐fruity, citrus, and peppery notes. These findings demonstrate that infrared pretreatment effectively enhances extraction efficiency, improves nutritional profile, and elevates flavor characteristics in CLCKO, providing valuable insights for developing high‐quality L. cubeba by‐products.