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| Flavor components in sesame oil powder |
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| DOI： |
| KeyWord:sesame oil oil powder flavor component gas chromatograph-mass spectrometer |
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| Abstract: |
| In order to investigate the effect of preparation methods of sesame oil powder on flavor compounds, the flavor compounds in sesame oil and sesame oil powder prepared by freeze drying method and spray drying method were analyzed by solid phase microextraction ( SPME ) combined with gas chromatography-mass spectrometry ( GC-MS ). The results showed that heating process in preparation of oil powder had great influence on the flavor of sesame oil, which not only caused the volatilization and loss of flavor components, but also derived new substances. The flavor components of oil powder prepared by freeze drying method slightly changed. In addition to the relatively stable aldehydes, hydrocarbons produced new derivatives, alcohols, esters and phenols significantly decreased, pyrazine was not detected, and the acidic compound increased significantly in oil powder produced by spray drying method. Preparation of sesame oil powder by freeze drying method was more suitable for sesame oil products with high demand for flavor and volatile flavor. |
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