ArticleFood chemistry: X2026
Valorization of roasted sesame hulls for flavored sesame oil with improved quality: Optimization, flavor profile, and storage performance.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study optimized the procedures for preparing flavored sesame oil using roasted sesame hulls and elucidated the contribution of hulls-derived compounds to flavor enhancement and oxidative stability. The optimal extraction conditions were a hull-to-oil ratio of 1:5 at 45 °C for 8 h. The resulting oil displayed the most balanced flavor profile (enhanced caramel, roasty, and nutty notes), attributed to efficient transfer of key aromatics from the roasted sesame hulls. Accelerated storage revealed that the flavored oil exhibited a slightly shorter initial oxidation induction time and higher acid value (AV) and p-anisidine value (AnV). However, after 40 days, increases in AV, peroxide value, and AnV were significantly lower than in the control. Volatiles analysis also showed reduced accumulation of lipid oxidation-derived off-flavor compounds (e.g., 2-pentylfuran, aldehydes). These findings demonstrate the dual functionality of roasted sesame hulls in flavor enhancement and oxidative stabilization, offering practical strategies for high-quality flavored oil production.
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