抄録
The stability against oxidation, and aroma components of several sesame oils from seeds roasted at different temperatures were examined.
At a higher roasting temperature, the stability, sesamol content and brown color of sesame oil increased. Then, stability of sesame oil was observed to be dependent on sesamol and browning components derived by thermal reactions. Roasting of seeds above 200°C, gave remarkable antioxidative activity to the sesame oil.
By gas chromatographic analysis of head space volatiles from sesame oils, a sesame oil aroma and a smoky odor were stronger by roasting at a higher temperature. Roasting of sesame seeds at 180°C, brought a moderate sesame oil aroma on the sesame oil.
The above results showed the preferable roasting temperatures of sesame seeds to be 200°C for stability of sesame oil and 180°C for a sesame oil aroma.
