Yin, Wen-ting published the artcileComparison of key aroma-active compounds between roasted and cold-pressed sesame oils, Formula: C7H10N2, the main research area is aroma active compound roasted cold pressed sesame oil; Aroma extract dilution analysis; Flavor; GC-O-MS; Odor; Odor activity value; Oil processing; Sensomics; Sesame seed.
This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and simultaneous distillation extraction (SDE) and were analyzed using gas chromatog.-olfactometry-mass spectrometry (GC-O-MS) and aroma extract dilution anal. (AEDA). The numbers of aroma-active compounds with the flavor dilution (FD) factors between 1 and 2048 were 57 and 16 in the roasted and cold-pressed sesame oils, resp. A total of 28 volatile compounds were identified as aroma-active compounds in sesame oils for the first time. Important aroma compounds (FD â?8) were quantified by the external standard method, and their odor activity values (OAV) were calculated as the ratio of their concentrations to odor thresholds in oil. The numbers of key aroma-active compounds defined by OAVs â?1 were 23 (OAVs = 1-385) and 8 (OAVs = 1-42), resp., in the roasted and cold-pressed sesame oils. 2-Methoxy-4-vinylphenol (smoked, 1924 μg/kg, OAV = 385), 2-methoxyphenol (smoked, 1488 μg/kg, OAV = 114) and pyrazines (roasted and nutty, 578-22750 μg/kg, OAV = 1-67) were the most important aroma-active compounds in the roasted sesame oil, whereas hexanal (green and fruity, 3094 μg/kg, OAV = 42) was the most important aroma-active compound in the cold-pressed sesame oil, followed by (E,E)-2,4-decadienal (earthy, 4170 μg/kg, OAV = 31), di-Me sulfone (sulfur-like, 406 μg/kg, OAV = 20) and octanal (green and fruity, 901 μg/kg, OAV = 16). This study provides valuable information for manufacturers to achieve precise flavor control of sesame oil products.
Food Research International published new progress about Aromaticity. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Formula: C7H10N2.