Abstract
Qualities of sesame seeds differing in colors of the husks were examined at the points of pigments of husk, a roasting odor, palatability of roasted sesame and antioxidative activity of roasted sesame oil. The pigments of husk were extracted and examined by spectrophotometer and thin layer chromatography. The head space volatiles of roasted sesame seeds with white, black or gold husks were analyzed by gas chromatography and their aroma concentrates were analyzed by gas chromatography-mass spectrometry. Their palatabilities were evaluated by sensory tests using riceballs and crackers. The antioxidative activities of three roasted sesame seed oils were investigated by weighing method and the peroxide value. The results were as follows;
1) The husk of gold sesame had a yellow pigment which was not included in that of white or black sesame.
2) The roasted black sesame seeds which had a heavy odor were not preferable and the rosted gold sesame seeds which had a mild fragrant and sweet aroma were preferable.
3) The antioxidative activity of roasted black sesame seed oil was the strongest in three samples.
4) It seems to be preferable that roasted gold sesame seeds having antioxidative activity and nutty flavor are used in the sameway as other kinds of nuts.
