Identification of Volatile Flavor Components of the Oil from Roasted Sesame Seeds

Abstract

The volatile extract obtained by steam distillation of the oil from roasted sesame seeds was separated into its neutral, weakly acidic, acidic and basic fractions. The neutral fraction was further separated by preparative TLC. All fractions were analyzed by means of a gas chromatograph (GC) equipped with FID and FPD, and by gas chromatography/mass spectrometry (GC/MS) and/or gas chromatography/Fourier transform-infrared (GC/FT-IR) spectrometry. Two hundred and twenty one constituents were identified. One hundred and forty six of these compounds are being reported for the first time in the aroma of roasted sesame seeds, 7 of which were newly identified as naturally occurring flavor components. Two dithioketones, 1-methyldithio-2-propanone and 1-methyldithio-2-butanone, are new compounds. © 1989, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.