Characteristics of the Volatile Flavor Compounds in the Oil from Roasted Sesame Seed

참기름의 휘발성 향기성분의 특성

  • 하재호 (한국식품개발연구원 식품분석평가실)
  • Published : 1997.12.01

Abstract

The volatile compounds in sesame oil were collected by a dynamic headspace technique and analyzed using a gas chromatograph with a flame ionization detector and an olfactory detector. Twenty compounds such as methylpyrazine, acetic acid, 2-furan carboxaldehyde and 2-furanmethanol were separated and identified with a mass spectrometric detector. The result of sniffing test showed that pyrazine compounds and 2-furan-carboxaldehyde had a sweet and roasted flavor whereas acetic acid and 2-furanmethanol stinked.

Keywords

flavor;sesame oil;olfactory detector