ArticleFood chemistry: X2024
Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Color Darkening and Pyrazine Accumulation Associated with Apparent Roasting Intensity and Aroma Quality in Commercial Sesame Paste.Foods (Basel, Switzerland) · 2026Article
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Valorization of roasted sesame hulls for flavored sesame oil with improved quality: Optimization, flavor profile, and storage performance.Food chemistry: X · 2026Article
- Fermentation withFood chemistry: X · 2026Article
- Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments.Food chemistry: X · 2026Article
- Formulation and Analytical Evaluation of Liquid Cannabidiol Preparations: Comparative Study of Oil-Based Solutions and Emulsions.Pharmaceutics · 2025Article
- Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing.Food chemistry: X · 2025Review
- Formulation of a novel hot pot dipping sauce enriched with pepper seed press cake: Physical properties and flavor characteristics.Food chemistry: X · 2024Article
- Evaluation of High Vacuum Flavor Extraction Device as a Novel Technique for the Extraction of Volatile Compounds.Foods (Basel, Switzerland) · 2024Article
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8 authors.
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Abstract
The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles. 140 Compounds were identified as aroma-active compounds, including 36 key aroma compounds (odor activity value, OAV ≥ 1). Among them, furanone (caramel-like, OAV = 80), 3-methylbutanal (fruity, OAV = 124), and 2-methoxy-4-vinylphenol (burnt, smoky, OAV = 160) gave hulls (180 °C) sweet, burnt, and smoky aroma. Due to the contribution of vanillin (fatty, sweet milk, OAV = 45), 2-hydroxy-3-butanone (caramel-like, roast, OAV = 46), and 2-methoxy-4-vinylphenol (OAV = 78), hulls (200 °C) shown strong sweet and roast note. These results identified compounds that contributed significantly to the aroma of sesame hulls and elucidated the contribution of sesame hulls to the flavor of roasted whole seeds and sesame oil.
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