Analysis of Fatty Acid Composition and Volatile Components in Cold-pressed Sesame Oil after Controlled Thermal Oxidation
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Abstract:
Gas chromatography (GC) and solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze changes in the fatty acid composition and volatile components of cold-pressed sesame oil before and after controlled thermal oxidation. The contributions of volatile flavor compounds to the overall flavor of sesame oil were evaluated by the relative odor activity value (ROAV), and the cluster analysis (CA) method was employed to identify the key flavor compounds in cold-pressed sesame oil after controlled thermal oxidation. Seven fatty acids were identified in sesame oil, including three saturated fatty acids and four unsaturated fatty acids, and a significant decrease in the content of linoleic acid and total unsaturated fatty acids was observed in the cold-pressed sesame oil after thermal oxidation. Limonene and (Z)-3,7-dimethyl-1,3,6-octatriene were the major volatile flavor compounds in cold-pressed sesame oil, and their content accounted for 74.6% of the total amount of volatile compounds. After thermal oxidation, there were ten additional volatile components found in the oxidized sesame oil, and the total peak area of the flavor compounds in the oxidized cold-pressed sesame oil was 2.68-fold that of cold-pressed sesame oil. Among them, the content of 3-methylbutanal, decanal, (E,E)-2,4-nonadienal, and (E,E)-2,4-decadienal accounted for 67.9% of the total volatile components and were thus predominant. Furthermore, (E,E)-2,4-decadienal, a product formed by the oxidation of linoleic acid, was the most important flavor compound in cold-pressed sesame oil after thermal oxidation.
