Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
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DOI: 10.1111/jfbc.12786
Abstract: The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic… read more here.
Keywords: compounds sesame; aroma active; active compounds; sesame oil ... See more keywords