The Contents of Lignans in Commercial Sesame Oils of Taiwan and Their Changes During Heating
Food Chemistry, 2007exaly
Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction [PDF]
Food Chemistry: XThis study developed a novel and green method to produce fragrant sesame oil using microwaves and subcritical extraction (SBE). Sesame seeds were microwaved at 540 W for 0–9 min before subcritical propane extraction at 40 °C and 0.5 MPa.
Fan Zhang +6 more
doaj +3 more sources
Foods, 2020 Sesame (Sesamum indicum L.) is a plant that belongs to the Pedaliaceae family which was first classified as a food source around 4000 years ago. Lignans (sesamin, sesamolin, sesamol, and sesaminol) present in sesame are the primary functional compounds ...
A-Young Kim +3 more
doaj +2 more sources
Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments [PDF]
Food Chemistry: XHerein, the study aimed to investigate pre-treatments processing on aroma profiles and nutritional quality of cold-pressing sesame oil (CPSO), roasting sesame oil (RSO), microwave sesame oil (MSO), steam explosion sesame oil at 0.8 MPa and 1.2 MPa (SESO1,
Gaiwen Yu, Xiao Jia
doaj +2 more sources
Consumer acceptability and sensory profiling of sesame oils obtained from different processes
Grain & Oil Science and Technology, 2020 This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking.
Wenting Yin +7 more
doaj +3 more sources
Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil [PDF]
Food Chemistry: X, 2023 The unclear effects of microwaves, as a greener alternative to hot air, on sensory perception, aroma, and hazardous components of sesame oil were investigated.
Wen-ting Yin +6 more
doaj +2 more sources
Classification of Sesame Oil Based on Processing-Originated Differences in the Volatile Organic Compound Profile by a Colorimetric Sensor [PDF]
FoodsFragrant edible sesame oil is popular for its unique aroma. The aroma of sesame oil is determined by its volatile organic compound (VOC) profile. Sesame oils produced by different techniques could have different VOC profiles.
Tianyi Liu +3 more
doaj +2 more sources
Amended Safety Assessment of Sesamum Indicum (Sesame) Seed Oil, Hydrogenated Sesame Seed Oil, Sesamum Indicum (Sesame) Oil Unsaponifiables, and Sodium Sesameseedate [PDF]
International Journal of Toxicology, 2011 Sesamum indicum (sesame) seed oil and related cosmetic ingredients are derived from Sesamum indicum. Sesamum indicum (sesame) seed oil, sesamum indicum (sesame) oil unsaponifiables, and hydrogenated sesame seed oil function as conditioning agents.
Wilbur, Johnson +10 more
openaire +3 more sources
Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability [PDF]
FoodsSesame oil is one of the most popular sesame products for consumers. Roasting is a commonly employed heat treatment method in sesame oil processing. This work aims to investigate the effects of roasting temperature and time on sensory profiles, volatile ...
Mengke Zheng +8 more
doaj +2 more sources