Determination of Volatile Compounds in Sesame Oil and Sesame Flavor Using Headspace Solid-phase Microextraction and GC-MS

doi:10.7506/spkx1002-6630-201224056

Abstract

Abstract: The volatile composition of commercial and laboratory-prepared sesame oil and two sesame flavor samples was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Sesame flavor contained higher levels of volatile compounds such as pyrazines, furans, pyridines, ketones and phenols, which greatly contributed to the aroma of sesame oil. However, such compounds as 3,5-dimethyl-Phenol, 3-methyl-1, 2-cyclopentanedione, 2-hydroxy-3-methyl-2-cyclopenten-1-one, cyclooctane and 2-furfurylthiol were observed in sesame flavor but not in sesame oil. Thiazole and pyrrole were only detected in sesame oil but not in sesame flavor.

Key words: sesame oil, headspace solid-phase microextraction, gas chromatography-mass spectrometry, volatile compounds

CLC Number:

TS225

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