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| Identification and analysis of volatile flavor compounds in sesame oils prepared by two different processes |
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| DOI： |
| KeyWord:sesame oil volatile component pressing method aqueous extraction method flavor compound adulteration identification |
| FundProject:江苏省南通市市级社会民生面上科技项目（MS12021027） |
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| Abstract: |
| In order to provide data support for the identification of sesame oil adulteration, the common volatile components of sesame oil from different sesame oil products were identified. Headspace solid phase microextraction-gas chromatography-mass spectrometry was used to detect the volatile compounds in 10 brands of first-class sesame oil produced by the two processing technologies of pressing(pressed fragrant sesame oil) and aqueous extraction(ground fragrant sesame oil), and the common volatile compounds in the sesame oils of two processing technologies were analyzed and identified.The results showed that a total of 49 flavor compounds were detected in 7 brands of pressed fragrant sesame oil, of which 16 were common ingredients, mainly composed of phenols, pyrazines, alcohols, ketones, pyrroles, pyridines.There were 61 flavor compounds in 3 brands of ground fragrant sesame oil, of which 30 were common ingredients, mainly composed of phenols, pyrazines, ketones, pyridines, pyrroles, alcohols, aldehydes, etc. There were 13 common volatile components in sesame oils produced by the two processes, which were guaiacol, sesamol, 2-methylpyrazine, 3-ethyl-2, 5-dimethyl pyrazine, 2-ethyl-6-methyl pyrazine, 2-hydroxy-5-methyl acetophenone, 1 - (5-methyl-2-pyrazinyl) - ethanone, 5-methyl furanal, pyrrole-2-carboxaldehyde, 3-furaldehyde, (1S, 2S) -1,2-di (pyridin-4-yl)ethane-1,2-diol, 2-acetylpyrrole and 3-furanmethanol. In summary, there are common components in different processes and brands of sesame oil, which can be used as characteristic markers of sesame oil for the identification of sesame oil adulteration. |
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