## 1 Introduction
Different varieties of camellia oil may exhibit variations in their triacylglycerolcerol (TAG) species, bioactive components, and volatile compounds. [PERSON] et al. [17] and [PERSON] et al. [30] demonstrated that TAG and squalene can be valuable markers for characterizing different edible vegetable oils, including soybean oil, camellia oil, palm oil, coconut oil, flaxseed oil, and pine seed oil, etc. Unfortunately, limited research has focused on distinguishing between different varieties of camellia oil, with only [PERSON] et al. [31] reporting that bioactive components could distinguish camellia oil varieties. However, even for the same variety of camellia oil, differences in the growth environment, processing technology, and analysis methods may lead to differences in the characteristics of camellia oil. Commercial camellia oils often undergo complex manufacturing processes, resulting in differences from crude camellia oil. Therefore, further systematic investigations and comparisons of the ingredients in different varieties of camellia oils are necessary to identify markers that can distinguish their origin. Recently, there has been growing interest in diacylglycerol (DAG)-enriched camellia oils, which stems not only from the rich nutritional and functional properties of camellia oil but also concerns about the increasing prevalence of obesity and various metabolic syndromes associated with excessive fat intake. As a natural oil component, DAG is found in various plant oils, with a maximum content of 10% [32]. Compared to TAG, although DAG and TAG are digested by the same gastrointestinal enzymes, 1,3-DAG follows a distinct pathway. After digestion, 1,3-DAG does not undergo the 2-monoacylglycerolglycerol (2-MAG) pathway and glycerol-3-phosphate pathway of TAG, preventing the resynthesis of new TAG [33]. This unique characteristic has shown that DAG offers better benefitsthan TAG in clinical studies, emerging as a potential and healthier alternative to traditional edible TAG oil. For instance, DAG promotes fat oxidation, inhibits weight gain, reduces visceral fat, and improves cardiovascular and cerebrovascular health [34]. As the low content of DAG was observed in plant oil, numerous studies have been carried out on the bio-enzymatic synthesis of DAG-enriched oils using vegetable oil or glycerol and fatty acids as substrates. Among these, the esterification method, glycerol hydrolysis method, and enzymatic hydrolysis method were mainly used [34]. A comparative study on the physicochemical properties of DAG-enriched oil after synthesis revealed that the viscosity and specific gravity of DAG-enriched oil are slightly higher than those of TAG. Additionally, the smoke, flash, fire, and ignition points of DAG-enriched oil are 30-40 \({}^{\circ}\)C lower than those of TAG oil [35]. Unfortunately, limited information is available regarding changes in its bioactive components, volatile compounds, and antioxidant activity, which are important aspects for evaluating the functionality of DAG-enriched oils for applications. Therefore, a more systematic understanding of DAG-enriched oil requires an exploration of the differences between TAG and DAG-enriched oil in these aspects. To better understand and distinguish different camellia oils and their DAG-enriched derivatives, this study analyzed three camellia oil varieties (_C. oleifera_, _C. semiserrata_, and _C. gauchowensis_), along with a commercially refined _C. oleifera_ oil and its DAG-enriched variants. Their TAG species, bioactive components (fatty acids, tocopherols, squalene, polyphenols), volatile compounds, and antioxidant activity were examined. The results were used to identify key markers for differentiating among these oils.