Aroma of Roasted Sesame Seeds

Abstract

Aroma concentrates from roasted sesame seeds were prepared by the sweeping method and vacuum carbon dioxide distillation. Analysis of the concentrates was performed by mainly GC-MS. Limonene, 2-pentylfuran, guaiacol, nine aldehydes, two ketones, five alcohols, two esters were identified besides seven predominant pyrazines.