Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

Wang, Rui; Wu, Lin-Xuan; Guo, Bing-Xin; Zhao, Peng-Hao; Yin, Wen-Ting; Liu, Hua-Min; Mei, Hong-Xian; Duan, Ying-Hui

doi:10.1016/j.fochx.2024.101203

Cited by 3 publications

(1 citation statement)

References 40 publications

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“…The resulting calibration curve is compared to the sample, enabling quantification of the target compound . Odorants of different materials, e.g., sesame hulls, beetles, and tea, were successfully quantified with this method. − …”

Section: Quantification Of Odorantsmentioning

confidence: 99%

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Mahmoud,

Zhang

2024

J. Agric. Food Chem.

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Gas chromatography−olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive twodimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.

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Section: Quantification Of Odorantsmentioning

confidence: 99%

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Mahmoud,

Zhang

2024

J. Agric. Food Chem.

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Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil

Ma,

Zheng,

Zhou

et al. 2024

Food Chemistry

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Composition of sesame hull oil and its effects on flavour and quality of sesame oil

Wang,

Guo,

et al. 2024

Int J of Food Sci Tech

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SummaryIn this study, sesame hull oil (SHO) was extracted to characterise its composition. SHO was heated to determine the volatiles and their effect on the quality of cold‐pressed dehulled sesame oil (SO). Seventeen fatty acids, four lignans (1088.65 mg/100 g), tocopherols (284.17 mg/100 g) mainly in the γ‐form, and sterol (1722.16 mg/100 g, 4.67 times more than in sesame kernel oil) were detected in SHO. After heating, the volatiles found in SHO were mainly aldehydes and acids, represented by hexanal (fatty, green aroma) and 3‐methyl‐butanoic acid (fatty, rancid aroma), respectively. The acid value, peroxide value, anisidine value, and turbidity of SO increased significantly after adding SHO, and the scavenging ability of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) was enhanced. The oxidation induction times of SO with the addition of SHO ranged from 8.93 to 9.53 h. The present study provides information about SHO and a new direction for the utilisation of sesame hulls.

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Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS

Cited by 3 publications

References 40 publications

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil

Composition of sesame hull oil and its effects on flavour and quality of sesame oil

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