# Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability

## TL;DR

This study examines how roasting temperature and time affect the flavor, volatile compounds, and quality of sesame oil.

## Contribution

The study provides new insights into how roasting conditions influence the sensory and chemical properties of sesame oil.

## Key findings

- Roasting time had a greater impact on sesame oil flavor than roasting temperature.
- Fatty acid composition was not significantly affected by roasting conditions.
- PCA revealed distinct volatile compound profiles based on roasting parameters.

## Abstract

Sesame 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 components, fatty acid composition, and oxidative stability of the oil. Quantitative descriptive sensory analysis was employed to reveal changes in aroma characteristics of sesame oils from different roasting conditions. Volatile compounds of the oils were analyzed via headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS), identifying 56 components, including 30 key aroma-active compounds (odor activity value, OAV ≥ 1) across 18 samples. Principal component analysis (PCA) was performed to explore the effect of roasting conditions on volatiles of sesame oils. The oxidative stability of the oils was also determined by RapidOxy reactor. The results demonstrated that the effect of roasting time on the flavor of sesame oil was greater than that of temperature. Moreover, the effect of roasting conditions (temperature/time) on the fatty acid profile of sesame oil was not significant. This provided some theoretical foundation and data support for improving the processing technology of sesame oil and controlling its flavor quality.