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| Difference of aroma-active compounds and sensory quality of commercial sesame oil products produced by different processes |
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| DOI： |
| KeyWord:sesame oil aroma-active compounds sensory quality oil processing volatile compounds |
| FundProject:财政部和农业农村部国家现代农业产业技术体系资助（CARS-14） |
| Author Name | Affiliation | | ZHAI Zhuoqing1,2, YIN Wenting1,2, WANG Xuede1,2,
MA Xueting1,2, YANG Zhongxin3 | 1.School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
2.Research Institute of Special Oil Processing, Henan University of Technology, Zhengzhou
450001, China
3.Ruifu Sesame Oil Co. , Ltd. , Weifang 261057, Shandong, China |
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| Abstract: |
| To provide reference for sesame oil enterprises to improve the aroma quality of their products, with 13 brands best-selling commercial sesame oils with different processes on the Chinese market were materials, volatile substances were extracted by solvent-assisted evaporation (SAFE) method, and the differences of aroma-active compounds and sensory quality were analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) method and sensory descriptive analysis, respectively. The results showed that the aroma-active compounds in the cold-pressed sesame oils were dominated by aldehydes, alkenes and alcohols, and the cold-pressed sesame oils had the strongest raw sesame flavor. The aroma-active compounds in the aqueous-extracted and high temperature-pressed sesame oils were mainly the Maillard reaction products heterocyclic substances, giving the sesame oils strong roasted sesame flavor, nutty and burnt flavor. The aqueous-extracted sesame oils had the highest concentration of volatile phenolic compounds and the strongest smoky flavor. The bitter taste in the high temperature-pressed sesame oils was the strongest. In conclusion, the aroma-active compounds and sensory quality of sesame oil produced by different processes are significantly different. |
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