Studies on the Volatile Flavor Compounds of Sesame Oils with Roasting Temperature
2000
Kim Hyeon-Wee | Choi Chun-Un Ottogi Research Center, Anyang (Korea Republic)
This study was investigated to compare the changes of flavors in sesame oil with roasting temperature (110 degrees~230 degrees). In the results of analyzing the volatile flavor compounds of sesame oil with GC and GC/MS, 26 pyrazines, 11 pyridines, 9 thiazoles, 6 furans, 8 pyrroles, 5 phenols, 8 aldehydes, 8 hydrocarbons, 7 alcohols, 2 indoles, 3 ketones, 10 acids, 4 nitriles, 7 esters, and 5 others were isolated, identified, and quantified. The total amount of flavor compounds was increased with roasting temperature. Detected flavors could be devided into top(peak No. 1~91), middle(92~197) and last note(198~224) by rentention time. The top notes(initial content 19.87 ppm) which contain pyrazines and provide representative roasted flavors were increased significantly with roasting temperature.
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