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Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
J Food Biochem. 2019 10; 43(10):e12786.JF

Abstract

The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic odors were identified using GC×GC-TOF/MS. Fifteen volatile compounds with the highest odor activity values (OAV > 100) were selected as the key odors contributing to the flavor profile of microwaved sesame oil, including 2-methyl-propanal (pungent, malt, green), 2-methyl-butanal (cocoa, almond), furaneol (caramel), 1-octen-3-one (mushroom), 4-methyl-3-penten-2-one (sweet), 1-nonanol (fat, citrus, green), 2-methyl-phenol (phenol), 2-methoxy-phenol (smoke, sweet), 2-methoxy-4-vinylphenol (clove, curry), 2,5-dimethyl-pyrazine (cocoa, roasted nut, roast beef), 2-furfurylthiol (coffee, roast), 2-thiophenemethanethiol (sulfur), methanethiol (gasoline, garlic), methional (cooked potato), and dimethyl trisulfide (fish, cabbage). The OAVs significantly increased with a longer microwave process. Meanwhile, PCA results based on E-nose and cluster analysis results based on GC×GC-TOF/MS were similar to distinguish flavor formation during the microwave process. PRACTICAL APPLICATIONS: Sesame oils were prepared by a microwave process. Aroma-active compounds with the highest OAVs in sesame oils were not clear. Identification of key aroma compounds of sesame oils could adopt a comprehensive assessment method in combination with E-nose and individual odors detection. Microwave pretreatment as a new processing technology for sesame oil extraction could reduce the time consumption and produce a unique fragrant flavor compared to the traditional roasting process.

Authors+Show Affiliations

Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China.Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P. R. China.Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China.Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China.Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China.Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

31608473

Citation

Jia, Xiao, et al. "Identification of Key Aroma-active Compounds in Sesame Oil From Microwaved Seeds Using E-nose and HS-SPME-GC×GC-TOF/MS." Journal of Food Biochemistry, vol. 43, no. 10, 2019, pp. e12786.
Jia X, Zhou Q, Wang J, et al. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS. J Food Biochem. 2019;43(10):e12786.
Jia, X., Zhou, Q., Wang, J., Liu, C., Huang, F., & Huang, Y. (2019). Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS. Journal of Food Biochemistry, 43(10), e12786. https://doi.org/10.1111/jfbc.12786
Jia X, et al. Identification of Key Aroma-active Compounds in Sesame Oil From Microwaved Seeds Using E-nose and HS-SPME-GC×GC-TOF/MS. J Food Biochem. 2019;43(10):e12786. PubMed PMID: 31608473.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS. AU - Jia,Xiao, AU - Zhou,Qi, AU - Wang,Jinqiu, AU - Liu,Changsheng, AU - Huang,Fenghong, AU - Huang,Yin, Y1 - 2019/01/29/ PY - 2018/10/27/received PY - 2018/12/18/revised PY - 2019/01/03/accepted PY - 2019/10/15/entrez PY - 2019/10/15/pubmed PY - 2020/7/16/medline KW - E-nose KW - HS-SPME-GC×GC-TOF-MS KW - microwave KW - sesame oil KW - volatile compounds SP - e12786 EP - e12786 JF - Journal of food biochemistry JO - J Food Biochem VL - 43 IS - 10 N2 - The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic odors were identified using GC×GC-TOF/MS. Fifteen volatile compounds with the highest odor activity values (OAV > 100) were selected as the key odors contributing to the flavor profile of microwaved sesame oil, including 2-methyl-propanal (pungent, malt, green), 2-methyl-butanal (cocoa, almond), furaneol (caramel), 1-octen-3-one (mushroom), 4-methyl-3-penten-2-one (sweet), 1-nonanol (fat, citrus, green), 2-methyl-phenol (phenol), 2-methoxy-phenol (smoke, sweet), 2-methoxy-4-vinylphenol (clove, curry), 2,5-dimethyl-pyrazine (cocoa, roasted nut, roast beef), 2-furfurylthiol (coffee, roast), 2-thiophenemethanethiol (sulfur), methanethiol (gasoline, garlic), methional (cooked potato), and dimethyl trisulfide (fish, cabbage). The OAVs significantly increased with a longer microwave process. Meanwhile, PCA results based on E-nose and cluster analysis results based on GC×GC-TOF/MS were similar to distinguish flavor formation during the microwave process. PRACTICAL APPLICATIONS: Sesame oils were prepared by a microwave process. Aroma-active compounds with the highest OAVs in sesame oils were not clear. Identification of key aroma compounds of sesame oils could adopt a comprehensive assessment method in combination with E-nose and individual odors detection. Microwave pretreatment as a new processing technology for sesame oil extraction could reduce the time consumption and produce a unique fragrant flavor compared to the traditional roasting process. SN - 1745-4514 UR - https://www.unboundmedicine.com/medline/citation/31608473/Identification_of_key_aroma_active_compounds_in_sesame_oil_from_microwaved_seeds_using_E_nose_and_HS_SPME_GC×GC_TOF/MS_ DB - PRIME DP - Unbound Medicine ER -