ArticleFood chemistry: X2023
Comprehensive adulteration detection of sesame oil based on characteristic markers.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Phytosterol Profiling as a Tool for Edible Oil Authentication: Challenges and Prospects.Foods (Basel, Switzerland) · 2026Review
- Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments.Food chemistry: X · 2026Article
- Advances in Optical Sensing Technologies for On-Site Detection of Harmful Residues in Food: Principles and Recent Applications.Foods (Basel, Switzerland) · 2025Review
- Foodomics insights into refining effects on noni seed oil: Chemical parameters, phytochemicals, lipid profile, volatile compounds, and anti-inflammatory activity.Current research in food science · 2025Article
- A comprehensive foodomics analysis of rambutan seed oils: Focusing on the physicochemical parameters, lipid concomitants and lipid profiles.Food chemistry: X · 2024Article
- Classification of Sesame Oil Based on Processing-Originated Differences in the Volatile Organic Compound Profile by a Colorimetric Sensor.Foods (Basel, Switzerland) · 2024Article
- Design of an Artificial Intelligence of Things-Based Sesame Oil Evaluator for Quality Assessment Using Gas Sensors and Deep Learning Mechanisms.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sesame oil has a unique flavor and is very popular in Asian countries, and this leads to frequent adulteration. In this study, comprehensive adulteration detection of sesame oil based on characteristic markers was developed. Initially, sixteen fatty acids, eight phytosterols, and four tocopherols were utilized to construct an adulteration detection model, which screened seven potentially adulterated samples. Subsequently, confirmatory conclusions were drawn based on the characteristic markers. Adulteration with rapeseed oil in 4 samples was confirmed using the characteristic marker of brassicasterol. The adulteration of soybean oil in 1 sample was confirmed using the isoflavone. The adulteration of 2 samples with cottonseed oil was demonstrated by sterculic acid and malvalic acid. The results showed that sesame oil adulteration could be detected by screening positive samples using chemometrics and verifying with characteristic markers. The comprehensive adulteration detection method could provide a system approach for market supervision of edible oils.
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