Effect of Microwave Roasting Temperature on Characteristic Flavor Compounds of Sesame Oil

doi:10.7506/spkx1002-6630-201322053

Abstract

Abstract:

The effect of microwave roasting temperature on the characteristic flavor compounds in sesame oil extracted
with water from white sesame was explored. Headspace solid phase microextraction combined with gas chromatographymass
spectrometry (HS-SPME-GC-MS) was used to analyze the characteristic flavor compounds in sesame oil. The results
showed that the contents of pyrazines, pyrroles, furans and phenols were increased with the increase of microwave roasting
temperature while the content of aldehydes was decreased.

Key words: microwave, roasting, sesame oil, characteristic flavor compounds

CONG Shan，HUANG Ji-nian，ZHANG Li-xia，ZHANG Guo-zhi. Effect of Microwave Roasting Temperature on Characteristic Flavor Compounds of Sesame Oil[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201322053.

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Effect of Microwave Roasting Temperature on Characteristic Flavor Compounds of Sesame Oil

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