• Journal of the Korean Home Economics Association
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• v.33 no.2
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• pp.143-150
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• 1995

This study was carried out in order to compare flavor of sesame oils prepared with Korean and Chinese sesame. There were no significant differences in the fatty acid composition, sesamin and tocopherol content of Korean and Chinese sesame oils. The color of Korean sesame oil was darker than that of Chinese sesame oil. It seemed that of Chinese sesame oil by analysis of aroma characteristics. Sensory evaluation showed that the acceptability of Korean sesame oil was higher than that of Chinese sesame oil in ordor test, whereas there were no significant differences between the acceptability of Korean sesame oil that of Chinese sesame oil in seasoned cucumber test.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.141-145
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• 2008

Oxidative stabilities of sesame oil prepared from black sesame flour and white sesame flour, and commercial sesame oil prepared from whole white sesame were compared by measuring oxidation induction periods, peroxide values and electron donating abilities of each oil. Oxidation induction period (12.25 hr) of sesame oil prepared from black sesame flour was longer than those (4.37 and 9.1 hr, respectively) of sesame oil from white sesame flour and commercial sesame oil. Peroxide values of sesame oil prepared from black sesame flour, sesame oil prepared from white sesame flour and commercial sesame oil were 1.3, 18.2 and 1.7 meq/kg oil, respectively. We ascertained that the oxidative stability of sesame oil prepared from black sesame flour was superior than sesame oil from white sesame flour as well as ommercial sesame oil. This was based on the fact that electron donating ability of sesame oil prepared from black sesame flour was 9% higher than that of sesame oil prepared from white sesame flour at the same concentration. The superior oxidative stability of sesame oil prepared from black sesame flour was expected, not only because only it had lignans such as sesamol and sesamolin, but also because of its brownish coloring compounds such as tannin which were not contained in white sesame flour.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).

• Proceedings of the EASDL Conference
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• 2004.10a
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• pp.145-174
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• 2004

It is estimated that sesame spread to Korea about BC 1000 years and people cultivated sesame and ate sesame-oil e age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan(饌, side dishes) and Byung-gwa(餠菓, Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa(油蜜菓) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa(油菓), You-jeon-byung(油煎餠 fried rice cake) and Yak-bab(藥飯). Roasted sesame and black sesame were used to cook Da-sik(茶食), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup (荏子水湯).

• Food Science and Preservation
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• v.4 no.3
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• pp.287-293
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• 1997

This study was investigated to viscosity, color, chemical properties, and lipid and fatty acid composition for examination of physical and chemical characteristics of sesame oils. Yield of sesame oil was higher in Ansan sesame than that of Chinese and Dambaek sesame. Viscosity of sesame oils was higher than that of shame oils from Dambaek and Chinese sesame, but turbidity and sedimentation rate were higher in Dambaek's sesame oil than those of Ansan's and Chinese sesame oils. In the acid value, saponification value and iodine value of sesame oils, and chemical characteristics of Dambaek's sesame oil were better than those of the others. The neutral, glycolipid and phosholipid contents of sesame oils were 91.1∼92.1, 2.5∼3.5 and 5.5∼6.4%, respectively. The major fatty acids of sesame oils were oleic, linoleic palmitic and stearic acid. The content of oleic acid was higher in Dambaek's and Ansan's sesame oil than that of Chinese sesame oil, and the content of linoleic acid was higher in Chinese sesame oil than the others. The fatty acid composition of neutral lipid, glycolipid and phospholipid were similar to those of total lipid. The ratio of unsaturated fatty acid and saturated fatty acid was higher in Korean sesame oils than those in Chinese sesame oil. The mineral(Mg, Cu, Fe, In, Al, Mn) content of Korean sesame oils was higher than that of Chinese sesame oil. and heavy metals(Cu, Ag, Pb, Cd, As) were not detected.

• Food Science and Preservation
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• v.9 no.1
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• pp.67-73
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• 2002

In order to obtain the basal data far quality and sanitary stability of sesame oil extracted from imported sesame flours oil of whole sesame and flour sesame were investigated the proximate composition, chemical properties, fatty acid composition, sesamol, sesamolin, sesamin contents and oxidation induction period by AOM test. Moisture contents of sesame flours were less remarkably than whole sesame. There were no differences in proteins. Acid value and saponiflcation value were higher sesame flour oil than whole sesame oil. iodine value of sesame flour oil were lower than whole sesame oils. In fatty acid composition of sesame oil, contents of linolenic acid and linoleic acid were 222.44 ∼144.14 and 2713.00 ∼ 1776.46 mg/mL, respectively. And the contents of linoleic acid and γ-linoleic acid were lower sesame flour oil than whole sesame oil. The sesamol contents of sesame oil were higher whole sesame oil than sesame flour oil, sesamol content of India whole sesame oil was highest of them. The sesaminl sesamolin contents of Korean whole sesame oil were the Highest Oxidation induction periods of sesame oil by AOM were 6.76 and 13.35 In on north Korea and Chinese sesame flour oil, respectively. Therefore, it appears that oxidative stability was lower in north Korea and China sesame flour oil than in whole sesame oil group.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.24-28
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• 1998

Korean sesame oil mixed with corn oil and Chinese sesame oil were subjected to instrumental determination for fatty acid composition, sesaminol and sesamin contents, and induction period by AOM test to obtain basic data for ascertaining the truth of pure sesame oil, respectively. In sesame oil mixed with corn oil, stearic acid content of sesame oil containing above 20% corn oil was remarkably discriminated from that of pure sesame oil. Oleic and linoleic acid contents of sesame oil with 10% corn oil were significantly differnt from that of pure sesame oil. Stearicllinoleic acid ratio of sesame oil mixed with corn oil dcreased in proportion to corn oil content in sesame oil. Sesamolin and sesamin contents of sesame oil containing 30% corn oil were lower 18.3% and 21.0% than those of pure sesame oil, respectively. Induction periods of sesame oil by AOM were 8.14~9.24 hrs in Chinese sesame oil and sesame oils including 20% and 40% corn oils, but around 16hrs in Korean pure sesame oil. Based on the above results, it is considered that the comparisons of fatty acids, sesaminol and sesamin contents, and induction period by AOM test might be one of the potential criteria in discriminating between pure sesame oil and sesame oil mixed with corn oil.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.51-62
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• 1989

In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were perpared by mixing sesame oil with various vegetalbe oils (soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7 (w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at $45^{\circ}C$ for 25 days in a dark place, and at $35^{\circ}C$ for 12 days under the irradiation of incandescent electric lamp (40 W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.51-57
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• 1994

Six sesame oils prepared from Korean and Chinese sesame were oxidized at 40$^{\circ}C$ for 16 weeks in a dark place. Effects of oxidative stability on tocopherols of those sesame oils were studied in related to chemical changes in the oils. All oil samples showed that the rate of tocopherol reduction was increased by the storage time. The changes of peroxide value, free fatty acid, carbonyl content were not caused in direct relation to the tocopherols oxidation. The amount of total tocopherol in the Korean sesame oil ranged from 48.7-50.3mg/100g and Chinese seseame oil ranged from 42.4-44.7 mg/100g According to the three individual tocopherols remaining content after 16weeks, ${\gamma}$-,${\alpha}$-,${\beta}$- tocopherol showed 70%, 30%, 20% of initial concentrations in the oils respectively. There was no significant difference between Korean and Chinese sesame oil except the higher total amount of the tocopherol in Korean sesame oil than that of Chinese.

• Journal of Food Hygiene and Safety
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• v.8 no.3
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• pp.151-155
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• 1993

Since there have been no method which can applicable to the screening of commercial sesame oil adulterated with other vegetable oils, the present investigation was carried out particularily focusing on the the pattern of IN absorption of sesame oil and other vegetable oils. For this, a variety of oil samples prepared by the conventional method from sesame seeds, perilla seeds, com, soybean, and rice bran were analyzed by IN spectrophotometer. IN spectra of sesame oil and oil of unheated sesame seeds showed absorption peaks at 215, 230 and 290 nm. While UV spectra of com oil, perilla oil and soybean oil all showed absorption peaks at 215, 230 and 280 nm, that of rice bran oill showed peaks at 215, 290 320 nm. When sesame oil was mixed with com oil, perilla oil or soybean oil, respectively, from which the absorbance of peaks at 290 nm were lower than pure sesame oil. The peak at 320 nm which was typical absorption peak of rice bran oil was still observed in the spectnun of mixture of sesame oil with rice bran oil.