ArticleFrontiers in nutrition2025
Investigation of the differences in volatile organic compounds of sesame oil under different processing methods using GC-IMS and electronic nose.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Quality divergence of Yunnan upland rice versus Jiangxi and Heilongjiang paddy rice revealed by physicochemical, sensory, volatile and metabolomic profiling.Food chemistry: X · 2026Article
- Comparison of volatile organic compounds in different parts ofFrontiers in nutrition · 2026Article
- Comparative analysis of volatile organic compounds in different parts ofFrontiers in chemistry · 2026Article
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6 authors.
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Abstract
Introduction: Sesame oil is an edible oil of high economic and nutritional value, possessing a unique flavor and exerting various physiological effects, including antioxidant, anti-inflammatory, and hypoglycemic effects. Flavor compounds are essential in evaluating the taste and quality of food. To explore the impacts of water substitution method, cold-pressing method, and hot-pressing method on the volatile organic components and active aroma components of sesame oil. Methods: This study employed the Heracles Neo ultra-fast gas-phase electronic nose and GC-IMS technology, combined with chemometric analysis, to analyze the volatile organic compounds (VOCs) of three groups of sesame oil samples. Results: A total of 74 VOCs were detected in the three sesame oil samples, which were from GC-IMS and Heracles NEO ultra-fast gas-phase electronic nose (60 VOCs were detected via GC-IMS, 22 VOCs were detected via GC-IMS, among them, 8 VOCs were simultaneously detected via GC-IMS and Heracles NEO ultra-fast gas-phase electronic nose). The sesame oil produced via the water substitution method was rich in more than 42 VOCs, including Cyclopentanone, 1-Pentanol and had a more unique and richer flavor; the sesame oil produced via the cold-pressing method contains 4 VOCs, for example, Discussion: This study helps to improve the quality and flavor of sesame oil from the perspective of volatile components, facilitating technological innovation and industrial upgrades.
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