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Revealing the Differences in Key Aroma Compounds between White and Black Sesame Oils by Integrating Gc×Gc-Tof-Ms and Molecular Sensory Science

https://doi.org/10.2139/ssrn.5249301
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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/aocs.12917openalex-snapshot
Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues
inferredcites →https://doi.org/10.1002/cche.10134openalex-snapshot
Dynamic analysis of polar metabolites and volatile compounds in sesame seeds during roasting
inferredcites →https://doi.org/10.1002/ejlt.201100059openalex-snapshot
The impact of processing on the profile of volatile compounds in sesame oil
inferredcites →https://doi.org/10.1002/ejlt.201200133openalex-snapshot
Detection of adulteration of sesame and peanut oils via volatiles by GC × GC–TOF/MS coupled with principal components analysis and cluster analysis
inferredcites →https://doi.org/10.1007/s11746-015-2734-0openalex-snapshot
Formation of Benzo(a)pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil
inferredcites →https://doi.org/10.1016/j.bcab.2011.08.003openalex-snapshot
Changes in oxidation-derived off-flavor compounds of roasted sesame oil during accelerated storage in the dark
inferredcites →https://doi.org/10.1016/j.fochx.2023.101045openalex-snapshot
Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil
inferredcites →https://doi.org/10.1016/j.fochx.2024.101203openalex-snapshot
Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128577openalex-snapshot
Effects of “nine steaming nine sun-drying” on proximate composition, oil properties and volatile compounds of black sesame seeds
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131373openalex-snapshot
Adulteration detection of essence in sesame oil based on headspace gas chromatography-ion mobility spectrometry
inferredcites →https://doi.org/10.1016/j.foodchem.2024.138487openalex-snapshot
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
inferredcites →https://doi.org/10.1016/j.foodchem.2024.138696openalex-snapshot
Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference
inferredcites →https://doi.org/10.1016/j.foodchem.2024.139809openalex-snapshot
SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages
inferredcites →https://doi.org/10.1016/j.foodchem.2024.141224openalex-snapshot
Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics
inferredcites →https://doi.org/10.1016/j.foodchem.2024.141383openalex-snapshot
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
inferredcites →https://doi.org/10.1016/j.foodres.2023.112831openalex-snapshot
Lipids and volatile organic compounds in sesame seeds and their relationships with environmental temperature-induced stress
inferredcites →https://doi.org/10.1016/j.gaost.2020.04.001openalex-snapshot
Consumer acceptability and sensory profiling of sesame oils obtained from different processes
inferredcites →https://doi.org/10.1016/j.jfca.2024.106256openalex-snapshot
Volatile compounds analysis and sensory profiling of four colored roasted sweet potatoes via HS-SPME GC-O-MS and HS-SPME GC×GC-TOF MS
inferredcites →https://doi.org/10.1016/j.jfca.2024.107143openalex-snapshot
Fatty acid composition and key aroma components of two different cold pressed sesame oils
inferredcites →https://doi.org/10.1016/j.jpba.2007.02.027openalex-snapshot
Identification of volatile degradants in formulations containing sesame oil using SPME/GC/MS
inferredcites →https://doi.org/10.1016/j.lwt.2018.11.008openalex-snapshot
Effect of roasting treatment on the chemical composition of sesame oil
inferredcites →https://doi.org/10.1016/j.lwt.2022.113863openalex-snapshot
Detection of fraud in sesame oil with the help of artificial intelligence combined with chemometrics methods and chemical compounds characterization by gas chromatography–mass spectrometry
inferredcites →https://doi.org/10.1016/j.lwt.2024.116060openalex-snapshot
Dynamic changes in the sensory properties, composition and antioxidant activity of sesame residues and oil during the preparation of sesame oil by aqueous extraction
inferredcites →https://doi.org/10.1016/j.ocsci.2023.12.004openalex-snapshot
Analysis of flavor and widely metabolomics differences in black sesame before and after processing
inferredcites →https://doi.org/10.1016/j.snb.2006.01.001openalex-snapshot
Electronic nose and data analysis for detection of maize oil adulteration in sesame oil
inferredcites →https://doi.org/10.1021/jf960115fopenalex-snapshot
Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil
inferredcites →https://doi.org/10.1080/10942912.2018.1534123openalex-snapshot
Comparative evaluation of triacylglycerols, fatty acids, and volatile organic compounds as markers for authenticating sesame oil
inferredcites →https://doi.org/10.1111/1750-3841.16942openalex-snapshot
Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)
inferredcites →https://doi.org/10.1111/ijfs.14294openalex-snapshot
Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS
inferredcites →https://doi.org/10.1111/ijfs.17407openalex-snapshot
Composition of sesame hull oil and its effects on flavour and quality of sesame oil
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01954.xopenalex-snapshot
Application of Solid Phase‐Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions
inferredcites →https://doi.org/10.1111/jfbc.12786openalex-snapshot
Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS
inferredcites →https://doi.org/10.1186/s13765-021-00655-wopenalex-snapshot
Effects of the absorbent types on changes in benzo[a]pyrene and volatile compounds in sesame oil
inferredcites →https://doi.org/10.1186/s40538-021-00215-wopenalex-snapshot
Fatty acid composition, total phenolic contents and antioxidant activity of white and black sesame seed varieties from different localities of Ethiopia
inferredcites →https://doi.org/10.3390/foods13203230openalex-snapshot
Classification of Sesame Oil Based on Processing-Originated Differences in the Volatile Organic Compound Profile by a Colorimetric Sensor
inferredcites →https://doi.org/10.3390/molecules26103048openalex-snapshot
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
inferredcites →https://doi.org/10.3390/molecules27092661openalex-snapshot
Stress-Relieving Effects of Sesame Oil Aroma and Identification of the Active Components
inferredcites →https://doi.org/10.3390/molecules27248857openalex-snapshot
Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil
inferredcites →https://doi.org/10.3390/s23146294openalex-snapshot
Aromatic Fingerprints: VOC Analysis with E-Nose and GC-MS for Rapid Detection of Adulteration in Sesame Oil
inferredcites →https://doi.org/10.5650/jos.ess16075openalex-snapshot
Volatile Oxidation Compounds and Stability of Safflower, Sesame and Canola Cold-Pressed Oils as Affected by Thermal and Microwave Treatments
inferredcites →https://doi.org/10.5650/jos.ess19014openalex-snapshot
Characterization of the Volatile Compounds and Taste Attributes of Sesame Pastes Processed at Different Temperatures
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