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Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils.
Food Res Int. 2021 12; 150(Pt A):110794.FR

Abstract

This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and simultaneous distillation extraction (SDE) and were analysed using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution analysis (AEDA). The numbers of aroma-active compounds with the flavour dilution (FD) factors between 1 and 2048 were 57 and 16 in the roasted and cold-pressed sesame oils, respectively. A total of 28 volatile compounds were identified as aroma-active compounds in sesame oils for the first time. Important aroma compounds (FD ≥ 8) were quantified by the external standard method, and their odour activity values (OAV) were calculated as the ratio of their concentrations to odour thresholds in oil. The numbers of key aroma-active compounds defined by OAVs ≥ 1 were 23 (OAVs = 1-385) and 8 (OAVs = 1-42), respectively, in the roasted and cold-pressed sesame oils. 2-Methoxy-4-vinylphenol (smoked, 1924 µg/kg, OAV = 385), 2-methoxyphenol (smoked, 1488 µg/kg, OAV = 114) and pyrazines (roasted and nutty, 578-22750 µg/kg, OAV = 1-67) were the most important aroma-active compounds in the roasted sesame oil, whereas hexanal (green and fruity, 3094 µg/kg, OAV = 42) was the most important aroma-active compound in the cold-pressed sesame oil, followed by (E,E)-2,4-decadienal (earthy, 4170 µg/kg, OAV = 31), dimethyl sulfone (sulphur-like, 406 µg/kg, OAV = 20) and octanal (green and fruity, 901 µg/kg, OAV = 16). This study provides valuable information for manufacturers to achieve precise flavour control of sesame oil products.

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Publisher Full Text (DOI)

Authors+Show Affiliations

School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China. Electronic address: yin.wenting@haut.edu.cn.

School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.

School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.

School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.

School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.

School of Food Science and Technology, The Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China.

MeSH

Flavoring AgentsGas Chromatography-Mass SpectrometryOdorantsOlfactometrySesame Oil

Pub Type(s)

Journal Article

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

Language

eng

PubMed ID

34865809

Citation

Yin, Wen-Ting, et al. "Comparison of Key Aroma-active Compounds Between Roasted and Cold-pressed Sesame Oils." Food Research International (Ottawa, Ont.), vol. 150, no. Pt A, 2021, p. 110794.

Yin WT, Ma XT, Li SJ, et al. Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils. Food Res Int. 2021;150(Pt A):110794.

Yin, W. T., Ma, X. T., Li, S. J., Wang, X. D., Liu, H. M., & Shi, R. (2021). Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils. Food Research International (Ottawa, Ont.), 150(Pt A), 110794. https://doi.org/10.1016/j.foodres.2021.110794

Yin WT, et al. Comparison of Key Aroma-active Compounds Between Roasted and Cold-pressed Sesame Oils. Food Res Int. 2021;150(Pt A):110794. PubMed PMID: 34865809.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils. AU - Yin,Wen-Ting, AU - Ma,Xue-Ting, AU - Li,Shi-Jia, AU - Wang,Xue-de, AU - Liu,Hua-Min, AU - Shi,Rui, Y1 - 2021/10/26/ PY - 2020/10/05/received PY - 2021/10/08/revised PY - 2021/10/24/accepted PY - 2021/12/6/entrez PY - 2021/12/7/pubmed PY - 2021/12/15/medline KW - Aroma extract dilution analysis KW - Flavor KW - GC-O-MS KW - Odor KW - Odor activity value KW - Oil processing KW - Sensomics KW - Sesame seed SP - 110794 EP - 110794 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 150 IS - Pt A N2 - This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and simultaneous distillation extraction (SDE) and were analysed using gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution analysis (AEDA). The numbers of aroma-active compounds with the flavour dilution (FD) factors between 1 and 2048 were 57 and 16 in the roasted and cold-pressed sesame oils, respectively. A total of 28 volatile compounds were identified as aroma-active compounds in sesame oils for the first time. Important aroma compounds (FD ≥ 8) were quantified by the external standard method, and their odour activity values (OAV) were calculated as the ratio of their concentrations to odour thresholds in oil. The numbers of key aroma-active compounds defined by OAVs ≥ 1 were 23 (OAVs = 1-385) and 8 (OAVs = 1-42), respectively, in the roasted and cold-pressed sesame oils. 2-Methoxy-4-vinylphenol (smoked, 1924 µg/kg, OAV = 385), 2-methoxyphenol (smoked, 1488 µg/kg, OAV = 114) and pyrazines (roasted and nutty, 578-22750 µg/kg, OAV = 1-67) were the most important aroma-active compounds in the roasted sesame oil, whereas hexanal (green and fruity, 3094 µg/kg, OAV = 42) was the most important aroma-active compound in the cold-pressed sesame oil, followed by (E,E)-2,4-decadienal (earthy, 4170 µg/kg, OAV = 31), dimethyl sulfone (sulphur-like, 406 µg/kg, OAV = 20) and octanal (green and fruity, 901 µg/kg, OAV = 16). This study provides valuable information for manufacturers to achieve precise flavour control of sesame oil products. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/34865809/Comparison_of_key_aroma_active_compounds_between_roasted_and_cold_pressed_sesame_oils_ DB - PRIME DP - Unbound Medicine ER -