Characterization of the Volatile Compounds and Taste Attributes of Sesame Pastes Processed at Different Temperatures

Author:

Hou Lixia1,Zhang Yujin1,Wang Xuede1

Affiliation:

1. College of Food Science and Technology, Henan University of Technology

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Reference25 articles.

1. 1) Shimoda, M.; Shiratsuchi, H.; Nakada, Y.; Wu, Y.; Osajima, Y. Identification and sensory characterization of volatile flavor compounds in sesame seed oil. J. Agric. Food Chem. 44, 3909-3912 (1996).

2. 2) Kim, H.W.; Choi, C.U.; Woo, S.J. Changes of volatile flavor compounds in sesame oils during industrial process. Int. J. Food Sci. Tech. 30, 739-744 (1998).

3. 3) Su, N.R.; Kim, S.M.; Xi, J.; Ho, C.T. Influence of seed roasting process on the changes in volatile compounds of the sesame (Sesamum Indicum L.) oil. in Flavor Chemistry of Ethnic Foods (Shahidi and Ho ed.), Kluwer Academic / Plenum Publishers, New York, pp. 229-237 (1999).

4. 4) Hyeonwee, K. Studies on the volatile flavor compounds of sesame oils with roasting temperature. Int. J. Food Sci. Tech. 32, 246-251 (2000).

5. 5) Dong, X.Y.; Li, P.P.; Wei, F.; Jiang, M.L.; Zhao, Y.Z.; Li, G.M.; Chen, H.; Zhao, Y.D. The impact of processing on the profile of volatile compounds in sesame oil. Eur. J. Lipid Sci. Tech. 114, 277-286 (2012).

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