Influence of Seed Roasting Process on the Changes in Volatile Compounds of the Sesame (Sesamum Indicum L.) Oil

Abstract

The volatile component changes of sesame oils prepared at different roasting temperatures (160, 180, 200, and 220'C) and roasting times (1O, 20 and 30 min) from sesame seed were evaluated. The recoveries of total volatiles increased as the degree of roasting (temperature and time) increased. The relative amount of pyrazines decreased in contrast to the increase in furans with an increase in the degree of roasting. Pyrazines have important roles in the development of the sweet and roasted flavor of the sesame oi I, reaching to maximum amounts after roasting for 30 min at 200�C.