The analysis of key volatile flavor components of commercial sesame oil based on solvent-assisted flavor evaporation
The commercial sesame oil was selected as the research subject and its volatile flavor components was extracted through solvent-assisted flavor evaporation(SAFE).Then,the aroma substances of the sesame oil were semi-quantitatively analyzed based on triple quadrupole gas chromatography-mass spectrometry.Finally,the rela-tive odor activity values(ROAV)were combined to analyze the terms of volatile flavor contributions.The results showed that a total of 107 volatile flavor components were identified in sesame oil,of which 35 substances were seem as contributed flavor(ROAV≥0.01),including 4 sulfides,5 phenols,10 pyrazines,4 furans,3 aldehydes,4 thiazoles,2 pyrroles,2 thiophenes,and 1 indole.They provided"cabbage""fishy""sulfur""smoky""pop-corn""oil"and"roasted sesame".In particular,compounds 14 flavor components with ROAV≥0.10 were deter-mined as key flavor components,such as acetyl pyrazine,2-furanmethanol,2,3-dimethyl-pyrazine,2,3,5-trimeth-ylpyrazine,dimethyl disulfide,dimethyl trisulphide,methyl furfuryl disulfide,methyl thiolacetate,4-vinyl-2-methoxyphenol,2-methoxyphenol,hexanal,2-ethyl-6-methyl-pyrazine,2-methyl-3-furanothiol and 3-ethyl-2,5-dimethyl-pyrazine.Using this method to determine the key volatile flavor components of sesame oil,not only could expand the flavor database of sesame oil,but also could provide an important material basis for evaluating and regu-lating the flavor quality of sesame oil.
sesame oilvolatile flavor componentsolvent-assisted flavor evaporationtriple quadrupole gas chro-matography-mass spectrometryrelative odor activity value
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