Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

• DOI: 10.1016/j.fochx.2024.101203
• Publication Date: 2024-02-09T06:44:50Z
• Authors: Rui Wang; Lin-Xuan Wu; Bing-Xin Guo; Peng-Hao Zhao; Wen-Ting Yin; Hua-Min Liu; Hong-Xian Mei; Ying-Hui Duan
• Keywords: Roasting; Rice hulls

The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed similarities differences in aroma profile of with whole seeds kernels after roasting. Roasting mainly furans, aldehydes, ketones volatiles. 140 were identified as compounds, including 36 key (odor activity value, OAV ≥ 1). Among them, furanone (caramel-like, = 80), 3-methylbutanal (fruity, 124), 2-methoxy-4-vinylphenol (burnt, smoky, 160) gave (180 °C) sweet, burnt, smoky aroma. Due to contribution vanillin (fatty, sweet milk, 45), 2-hydroxy-3-butanone roast, 46), (OAV 78), (200 shown strong roast note. These results that contributed significantly elucidated flavor roasted oil.