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KMID : 0665220070200010009
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.9 ~ p.13
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The Effects of Sesame Seed Roasting Conditions on Volatile Component Patterns of Essential Oils Obtained from Sesame Meals
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Lee Jang-Woo
Park Sang-Soon
Yun Yeo-Chul
Jeon Nam-Gyu
Kim Sun-Ho
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Abstract
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In this study, sesame oils and sesame meals(A, B) were obtained from roasted sesame at 200℃ and 220℃, respectively. The total volatile component(VC) contents of these samples(A, B) were as follows : The sesame oils had 1,397.1 ppm and 1,518.8 ppm, and the sesame meals had 663.2 ppm and 775.3 ppm for samples A and B, respectively : sesame flavor was16,507.9 ppm, The major VCs in the sesame oils were pentane, 2-butanone, pyrazine, methylpyrazine, 2,5- and 2,6-dimethyl pyrazine, furfuryl alcohol, guaiacol and 4-vinylguaiacol. The pyrazine contents of the seasame oils were 834.4 ppm and 816.4 ppm for samples A and B, respectively. The major VCs in the sesame meals were 2-butanone, hexanal, pyrazine, methyl pyrazine, 2,6-dimethyl pyrazine, furfuryl alcohol, and so forth. For artificial sesame flavor, the total VC content was 16,507.9 ppm, and the major VCs were 2-butanone, guaiacol, and 4-vinylguaiacol. Approximately 35.02% of the total VC content of sesame flavor was composed of 2-butanone, guaiacol, and 4-vinylguaiacol, and these constituted more than 1,000 ppm of its total VC content.
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KEYWORD
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sesame oil, sesame meal, sesame flavor, pyrazine
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