Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils
Wenting Yin, Xue‐ting Ma, Shi‐jia Li, Xue‐De Wang, Hua‐Min Liu, Rui Shi
Topics & Concepts
AromaChemistryHexanalFlavourRoastingFood scienceExtraction (chemistry)ChromatographyGas chromatographyFlavorAroma compoundPhysical chemistrySesame and Sesamin ResearchEdible Oils Quality and AnalysisGinger and Zingiberaceae research