Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy

Abstract

Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability. Although XMXY is always the most expensive among all the sesame oil varieties, it is usually used as a flavoring in many traditional Chinese daily food products and is increasingly popular. In order to reveal the characteristics of the oil, the volatile components, sensory evaluation, and oxidation stability of five XMXY samples were, respectively, analyzed by using headspace solid-phase microextraction/gas chromatography–mass spectrometry, an electronic nose, sensory evaluation, and RapidOxy. Comparisons and multidimensional statistical analysis were also carried out to distinguish XMXY from roasted sesame oil (RSO) and cold-pressed sesame oil (CSO) samples. In total, 69 volatiles were identified from XMXY, RSO, and CSO samples. Some compounds possessed high odor activity value (OAV > 1) in XMXY, including heterocyclic compounds, phenols, and sulfur-containing compounds. Additionally, they were also the main volatile components that distinguish XMXY from RSO and CSO. Roasted and nutty aromas were the dominant aroma attributes of XMXY. XMXY had better flavor intensity and oxidation stability than the other two sesame oil samples. These results are very valuable for the quality control and product identification of traditional Chinese sesame oil.

Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil

“…The aromatic quality of sesame oil is mainly attributed to volatile compounds, including pyrazines, furans, thiazoles, pyrroles, alcohols, and aldehydes [3,6]. Specifically, methanethiol, dimethyl disulfide, methyl-pyrazine, 2-ethyl-6-methyl-pyrazine, 3-ethyl-2, 5-dimethyl-pyrazine, 2furan methanol, etc., play important roles in the flavor of sesame oil [7]. Meanwhile, as reported, pyrazine and other substances might be the main ingredients of sesame oil essence [8].…”

Assessing the Impact of Roasting Temperatures on Biochemical and Sensory Quality of Macadamia Nuts (Macadamia integrifolia)

“…Samples were given to trained panelists ranging from the age of 25 to 44 to assess the quality of 'A4 and 'Beaumont'kernels in terms of their texture, colour and taste [13,26,39]. The trained panelists employed in this study were 5 males and 5 females as described by similar studies where the panelists ranged between 7 and 12 in number [40][41][42]. Moreover, according to [13,39] with some minor modifications, the texture, colour, and taste of the kernels were evaluated using a 5-point scale as follows:Texture, where 1 denotes very hard, 2: hard, 3: slightly crispy, 4: crispy, and 5: very crispy; Colour, where 1 denotes very light, 2: light, 3: slightly brown, 4: brown, and 5: extremely brown and; Taste, where 1 denotes very nutty, 2: nutty, 3: slightly bitter, 4: bitter, and 5: extremely bitter.…”

Effects of different extraction methods on volatile profiles of flaxseed oils

“…Flavor is one of the typical characteristics of vegetable oil, which is an important index to judge the quality of vegetable oil as well. The volatile compounds of oil are the basic substances of flavor generation, and their formation is closely related to the preparation technology (Chen et al., 2022). It is reported that roasting before pressing can render oil with some unique flavors, such as nutty, almond, and caramel aromas (Sun et al., 2022).…”