Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils.
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DOI: 10.1016/j.foodres.2021.110794
Abstract: This was the first study to compare the key aroma-active compounds that contributed to the different aroma profiles between roasted and cold-pressed sesame oils. Aroma compounds were extracted by headspace solid-phase micro-extraction (HS-SPME) and simultaneous… read more here.
Keywords: active compounds; sesame; sesame oils; pressed sesame ... See more keywords