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| Volatile composition and sensory evaluation of sesame oilsextracted by different processes |
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| DOI： |
| KeyWord:sesame oil processing technology sensory evaluation volatile composition GC-MS |
| FundProject:：国家特色油料产业技术体系（CARS-14-1-29）；河南工业大学博士基金（2018BS060） |
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| Abstract: |
| In order to study the effect of oil processing on volatile composition and sensory quality of sesame oil,the volatile compounds in sesame oils extracted by six processes were analyzed by SPME-GC-MS, the flavor wheel of sesame oil was established, and the intensities of sensory attributes were rated by line scale and the sensory differences among sesame oils were compared through principal component analysis.Also the characteristic smell of part volatile compounds in the six sesame oils were listed. The results showed that the volatile compounds in cold-pressed sesame oil were mainly aldehydes and acids with strong raw sesame flavor, earthy, woody and green flavor. The refined sesame oil had the least volatile components. Crude sesame oil had strong oily taste and irritation due to the presence of n-hexane solvent. Pressed crude sesame oil and product oil and aqueous extracted sesame oil were rich in pyrazines, phenols, aldehydes and ketones, with strong cooked sesame flavor, roasted flavor, a long-lasting fragrance and rich flavor profile. The aqueous extracted sesame oil had the most pure and mellow flavor and the softest taste. |
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