| SPME-GC-MS-O was used to investigate the effect of seed roasting temperature on the aroma-active composition of sesame oil. The sensory quality of sesame oil was measured by quantitative descriptive analysis. Consumer acceptability was rated on a 9-point hedonic scale. The total volatile contents in sesame oil increased with the increasing of seed roasting temperature. Pyrazines, as the most important odor-active compounds in sesame oil, increased most dramatically. When seed roasting temperature was 160 ℃, 25 odor-active compounds were detected, and the sesame oil had the weakest overall aroma profile with raw sesame seed flavor. 28 Odor-active compounds were detected in the sesame oil when seed roasting temperature was 180 ℃, and it had the most desired flavor and mouthfeel, the least irritation with the highest consumer acceptability ratings. 31 Odor-active compounds were detected in the sesame oil when seed roasting temperature was 200 ℃, and it was the strongest overall flavor intensity, but it also had obvious undesired attributes including burnt, bitter and irritation. |
