Next Article in Journal
Synthesis, Optimization, and Evaluation of a New Sustained-Release Food Formulation for Polygonatum sibiricum Polysaccharide
Previous Article in Journal
Valorization of Hericium erinaceus By-Products for β-Glucan Recovery via Pulsed Electric Field-Assisted Alkaline Extraction and Prebiotic Potential Analysis
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 15
Issue 1
10.3390/foods15010146
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability

by
Mengke Zheng
1,2,
Yan Chen
1,
Peiwen Yang
2,
Yinan Yang
2,
Guihong Qi
2,
Peng Li
2,
Wuduo Zhao
1,
Shihao Sun
2,* and
Donghao Zhang
2,*
1
Flavor Science Research Center, College of Chemistry, Zhengzhou University, Zhengzhou 450001, China
2
Beijing Life Science Academy, Beijing 102209, China
*
Authors to whom correspondence should be addressed.
Foods 2026, 15(1), 146; https://doi.org/10.3390/foods15010146
Submission received: 21 November 2025 / Revised: 11 December 2025 / Accepted: 31 December 2025 / Published: 2 January 2026
(This article belongs to the Special Issue Advancements in Multi-Omics Approaches to Flavour Chemistry and Food Matrix Interactions for Understanding Sensory Quality)
Versions Notes

Abstract

Sesame oil is one of the most popular sesame products for consumers. Roasting is a commonly employed heat treatment method in sesame oil processing. This work aims to investigate the effects of roasting temperature and time on sensory profiles, volatile components, fatty acid composition, and oxidative stability of the oil. Quantitative descriptive sensory analysis was employed to reveal changes in aroma characteristics of sesame oils from different roasting conditions. Volatile compounds of the oils were analyzed via headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC-MS), identifying 56 components, including 30 key aroma-active compounds (odor activity value, OAV ≥ 1) across 18 samples. Principal component analysis (PCA) was performed to explore the effect of roasting conditions on volatiles of sesame oils. The oxidative stability of the oils was also determined by RapidOxy reactor. The results demonstrated that the effect of roasting time on the flavor of sesame oil was greater than that of temperature. Moreover, the effect of roasting conditions (temperature/time) on the fatty acid profile of sesame oil was not significant. This provided some theoretical foundation and data support for improving the processing technology of sesame oil and controlling its flavor quality.
Keywords: roasting conditions; sesame oil; sensory profiles; fatty acids; oxidative stability roasting conditions; sesame oil; sensory profiles; fatty acids; oxidative stability

Share and Cite

MDPI and ACS Style

Zheng, M.; Chen, Y.; Yang, P.; Yang, Y.; Qi, G.; Li, P.; Zhao, W.; Sun, S.; Zhang, D. Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability. Foods 2026, 15, 146. https://doi.org/10.3390/foods15010146

AMA Style

Zheng M, Chen Y, Yang P, Yang Y, Qi G, Li P, Zhao W, Sun S, Zhang D. Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability. Foods. 2026; 15(1):146. https://doi.org/10.3390/foods15010146

Chicago/Turabian Style

Zheng, Mengke, Yan Chen, Peiwen Yang, Yinan Yang, Guihong Qi, Peng Li, Wuduo Zhao, Shihao Sun, and Donghao Zhang. 2026. "Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability" Foods 15, no. 1: 146. https://doi.org/10.3390/foods15010146

APA Style

Zheng, M., Chen, Y., Yang, P., Yang, Y., Qi, G., Li, P., Zhao, W., Sun, S., & Zhang, D. (2026). Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and Oxidative Stability. Foods, 15(1), 146. https://doi.org/10.3390/foods15010146

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Article metric data becomes available approximately 24 hours after publication online.
Back to TopTop