Sensory Characterization of Roasted Sesame Seed Oils Using Gas Chromatographic Data

휘발성 성분을 이용한 참기름의 관능적 특성 평가

  • Yoon, Hee-Nam (Foods R & D Center, Cheil Foods & Chemicals Inc.)
  • 윤희남 (제일제당(주) 건강식품연구소)
  • Published : 1996.04.30


Thirty-nine samples of roasted sesame seed oils were sensorially evaluated in terms of nutty odor, burnt odor and overall desirability, and their volatile compounds quantitatively analysed using direct sampling capillary GLC. Five volatile compounds were appeared to be significant for the sensory Properties of sesame oils through the multivariate analytical techniques such as stepwise discriminant analysis. canonical discriminant analysis, discriminant analysis and principal component analysis. The most important compounds were 2,5-dimethylpyrazine and 2-methylpyrazine which could be effectively used as chemical indicators related to nutty and burnt odor of sesame oils, respectively. The sesame oils which have represented a good grade of overall desirability have been always kept $35.82{\sim}4.43$ ppm of 2,5-dimethylpyrazine and also $28.90{\sim}6.35$ ppm of 2-methylpyrazine.