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| Product quality and flavor preference of sesame seed oil prepared with different process |
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| DOI： |
| KeyWord:sesame seed oil flavor nutrients harmful substance |
| FundProject: |
| Author Name | Affiliation | | SHANG Jiayi1, SUN Chengguo2, LIU Peilian3, DONG Yingzhang4,
HUI Ju1, HU Bowen1, ZHAO Wenjun1, WANG Lei5, CHU Baijun1 | 1.COFCO Nutrition and Health Research Institute, Beijing 102209, China
2.COFCO Oils R&D Center,
Tianjin 300452, China
3.COFCO Oil and Grains Industry (Feixian) Co. , Ltd. , Linyi 273400,
Shandong, China
4.COFCO Oil and Fats Holdings Co. , Ltd. , Beijing 102200, China
5.COFCO Guangyuan Co. , Ltd. , Guangyuan 628008, Sichuan, China |
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| Abstract: |
| To provide a reference for the comprehensive assessment of sesame seed oil quality and enhancing the flavor of sesame seed oil, the levels of harmful substances and nutrients content in sesame seed oil prepared with different process(machine-pressing, grounding-aqueous extraction, cold-pressing) were detected, the characteristic sensory attributes and consumer preference of sesame seed oil were analyzed, and the correlation between them was explored. The results showed that among 11 sesame seed oil samples, the content of benzo \[a\]pyrene and polycyclic aromatic hydrocarbons (PAHs) complied with national and EU limit standards. The pressed fragrant sesame seed oil had higher levels of benzo\[a\]pyrene and PAHs compared with ground fragrant sesame seed oil and cold-pressed sesame seed oil. All 11 sesame seed oil samples were found to contain di(2-ethylhexyl) phthalate (DEHP), with contents ranging from 0.18 mg/kg to 0.54 mg/kg, which was below the regulatory limit in China. Compared with ground fragrant sesame seed oil and cold-pressed sesame seed oil, the risk of exceeding the standard for glycidyl esters and chloropropanol ester was relatively higher in pressed fragrant sesame seed oil. Cold-pressed sesame seed oil samples met the "0 trans fatty acid" claim. The nutrients in sesame seed oil included sesamin, sesamolin, vitamin E, and phytosterols, with average contents of sesamin and sesamolin being 6 622.73 mg/kg and 2 684.55 mg/kg, respectively. The total content of sesamin and sesamolin in cold-pressed sesame seed oil was above 10 000 mg/kg. There were significant differences in the sensory attributes of sesame seed oil products made by different processes. The consumer preference for pressed fragrant sesame seed oil was higher than that for ground fragrant sesame seed oil. Both pressed fragrant and ground fragrant sesame seed oil′s consumer preference was significantly negatively correlated with bitter aftertaste and significantly positively correlated with roasted nutty flavor and fresh fragrance. In summary, pressed fragrant sesame seed oil poses a greater risk of exceeding harmful substance standards, cold-pressing conditions are beneficial for the retention of nutrients in sesame seed oil, and different processing technologies result in different flavor profiles of sesame seed oil. |
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