Camellia oleifera seed cake (COSC), a byproduct during oil production of C. oleifera seeds, has been extremely abundant. However, due to the lack of systematic and in-depth analysis about the chemical composition of COSC, it is difficult to develop high value-added products, resulting in low processing efficiency or even directly abandoned. In this paper, the VOCs (Volatile organic components) characteristics of COSC and the variation rule of COSC groups before/after extraction were revealed, and the thermal loss law of COSC and the pyrolyzates...
