Food and Fermentation Industries >

2025 , Vol. 51 >Issue 20: 350 - 358

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041847

Comparative analysis on the volatile compounds of three types of sesame oils by two kinds of gas chromatography-mass spectrometry

  • LU Xin ,
  • SUN Qiang ,
  • ZHANG Lixia ,
  • SUN Xiaojing ,
  • SONG Guohui ,
  • HUANG Jinian
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  • 1(Center of Agricultural and Sideline Products Processing of Henan Academy of Agricultural Sciences, Zhengzhou 450002, China)
    2(Henan Engineering Research Centre of Bioactive Substances in Agricultural Products, Zhengzhou 450002, China)
    3(Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China)

Received date: 2024-12-13

  Revised date: 2025-03-25

  Online published: 2025-10-27

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Abstract

To elucidate the flavor characterization of traditional roasted, pressed roasted, and cold-pressed sesame oils, gas chromatography-mass spectrometry (GC-MS) and two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF/MS) were used to measure the volatile compounds of these sesame oils, compared the difference between results from two detection methods, and the flavor profile of each type sesame oil was illuminated by orthogonal partial least square discriminant analysis models (OPLS-DA).Results showed that the composition of volatile compounds detected by the two methods was significantly different.Specifically, the GC×GC-TOF/MS method identified 2.17 times more compounds than the GC-MS.However, the two results had the following similarities:(1) 71 compounds were detected in both methods;(2) the volatile compounds in two kinds of roasted sesame oils were primarily heterocyclic components with roasted, nutty and caramel flavors, while the volatile compounds of the cold-pressed sesame oil mainly consisted of alkenes and alcohols with herb flavor;(3) A total of 19 compounds were identified as the key volatile compounds in both orthogonal partial least square discriminant analysis models of two analysis methods.2-methoxyphenol, 3-ethyl-2, 5-dimethylpyrazine, 2-ethyl-6-methylpyrazine, and 2, 3, 5-trimethylpyrazine contributed significantly to the flavor of sesame oil;(4) The distribution of water-soluble and low boiling point volatiles in the two kinds of roasted sesame oils was significantly different.These findings suggest that the GC×GC-TOF/MS method could effectively complement the GC-MS method, and the combination of both GC-MS methods would enhance the analysis of volatile components in sesame oil.

Key words： sesame oil; processing condition; gas chromatography-mass spectrometry; two-dimensional gas chromatography-mass spectrometry; comparative analysis

Cite this article

LU Xin , SUN Qiang , ZHANG Lixia , SUN Xiaojing , SONG Guohui , HUANG Jinian . Comparative analysis on the volatile compounds of three types of sesame oils by two kinds of gas chromatography-mass spectrometry[J]. Food and Fermentation Industries, 2025 , 51(20) : 350 -358 . DOI: 10.13995/j.cnki.11-1802/ts.041847

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