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• W2912299432 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." @default.
• W2912299432 created "2019-02-21" @default.
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• W2912299432 date "2019-01-29" @default.
• W2912299432 modified "2023-10-16" @default.
• W2912299432 title "Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS" @default.
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• W2912299432 doi "https://doi.org/10.1111/jfbc.12786" @default.
• W2912299432 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/31608473" @default.
• W2912299432 hasPublicationYear "2019" @default.
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