Physicochemical and flavor profile characterization of sesame oils from different processing methods: Implications for quality control and market regulation.

Perilla seed oil (PSO) and sesame seed oil (SSO) are recognized for their distinct fatty acid compositions and associated health benefits, yet each exhibit certain nutritional limitations when consumed individually. Oil blending provides a potential approach to optimize fatty acid balance and improve overall oil quality. This study investigated the oil yield, physicochemical properties, fatty acid composition, and nutritional indices of PSO, SSO, and a 50:50 blend. Seeds were sourced from Tak and Mae Hong Son Provinces, Thailand, cold-pressed, and analyzed in accordance with the Ministry of Public Health standards (Notification No. 421 B.E. 2564). SSO yielded a higher oil content (36.89 %) than PSO (33.4 %). Both oils largely met the specified quality requirements, however, mineral oil contamination was detected in PSO, although the level remained within the permissible limit. Fatty acid analysis revealed that PSO was rich in polyunsaturated fatty acid (PUFA), predominantly alpha-linolenic acid (omega-3), while SSO contained higher levels of monounsaturated fatty acid (MUFA) and linoleic acid (omega-6). The blended oil exhibited intermediate characteristics, with an improved omega-6:3 ratios (1.02:1) relative to SSO (158.64:1) and PSO (0.29:1). Nutritional indices demonstrated that PSO and the blended oil had lower atherogenic and thrombogenic indices and higher Hypocholesterolemic:hypercholesterolemic ratios than SSO. Collectively, the findings indicate that blending PSO and SSO can enhance the nutritional profile and fatty acid balance of edible oils. This study is among the first to report quantitative MOSH/MOAH contamination levels and nutritional indices for Thai PSO and SSO. Further research is warranted to evaluate oxidative stability, sensory attributes, and long-term health implications to support potential applications in functional food development.

The article characterizes the peanut (Arachis hypogaea) as an oilseed crop widely spread in the world. It describes its biological value as well as the chemical and fatty acid composition. The study proves the practical importance of developing and introducing new blended functional purpose oils for Ukrainian people. It has been shown that blended oils contain significant amounts of monounsaturated and polyunsaturated fatty acids. The use of blended oils will correct the deficiency of essential fatty acids in the diet of our country’s population. It has been pointed out how promising it is to create new types of blended oils, with a balanced fatty acid composition, by combining peanut and linseed oils. The article describes the characteristics of the new blended peanut-linseed oils with additives made from vegetable raw materials. The evaluated parameters are the quality and safety of the new blended peanut-linseed oils with a garlic extract, rosehip extract, sorrel leaf extract, and black currant leaf extract. The fatty acid composition of the fat in the new blended oils has been studied to determine their quality. The safety assessment of the new oils with the additives from vegetable raw materials has been determined by the content of pesticides (HCH-gamma isomer, heptachlor, and DDT), mycotoxins (aflotoxin B1 and zearalenone), toxic elements (lead, cadmium, arsenic, mercury, and zinc), iron, and radionuclides (cesium-137 and strontium-90). The results obtained confirm that the new blended oils are safe. The blended oils have a high biological value when the ratio of w-6 to w-3 fatty acids is 4.9:1, and the ratio of monounsaturated fatty acids to polyunsaturated fatty acids is 1:1, which meets the standards of healthy nutrition. In terms of chemical and radiation safety, the new oils do not exceed the maximum permissible concentrations, confirming the safety of the newly developed oils.

Modifying dietary fat intake is essential for reducing and preventing cardiovascular disease risk. In recent years, blending oil has shown to be a more commercially viable method of improving the nutrient profile of oil while preserving a balanced fatty acid composition. The present study aims at designing blended oil and analysing its physicochemical properties and fatty acids profile. Flaxseed, groundnut, safflower, gingelly, and sunflower oil were acquired from retail outlets in Coimbatore. All five vegetable oils were combined into two blends: blended oil - I (Sunflower - 50 ml: Flaxseed-12.5 ml: Groundnut-12.5 ml: Gingelly-12.5 ml: Safflower-12.5 ml) and blended oil - II (Safflower -50 ml: Flaxseed-12.5 ml: Sunflower-12.5 ml: Groundnut-12.5 ml: Gingelly -12.5 ml). The physical and chemical properties of the blended vegetable oil. Fatty acids profiling of blended oil was carried out using the standard procedure using Gas Chromatography Flame Ionization Detector. Modified oil was equally beneficial in terms of fatty acid composition. The peroxide values of blended oil-I and II was found to be 0.1 Meq/kg and 0.1 Meq/kg, respectively. The saturated fatty acid content of blended oil I and II were found to be 26.67±2.08 and 16.67±2.08, respectively, whereas the monounsaturated fatty acid content of both blended oil I and II was reported to be 28.67±2.08. The polyunsaturated fatty acid content of blended oil I and II were observed to be 39.67±2.08 and 39.33±2.08, respectively. Thus the formulated blended oil with the combination of different types of oil was suggested to be superior compared to common cooking oil like sunflower and safflower oil.

In this study, the effect of chemical refining on the volatile compound and fatty acid profiles of crude fish oil is evaluated. The process mainly comprises degumming, deacidification, decoloration, and deodorization. The changes in volatile compounds during the refining process are detected by headspace solid phase micro extraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC‐MS). Meanwhile, the fatty acid profile is determined by GC. The results showed that hexanal, nonanal, undecanal, 2‐nonanone, and 2‐undecanone are the key volatile components of fish oil, and the relative content of each compound changed significantly in each step. The proportion of polyunsaturated fatty acids (PUFAs) in the refined oil increased, while the proportion of saturated fatty acids (SFAs) reduced significantly. This study provides a theoretical basis for the improvement of sensory characteristics of fish oil via chemical refining.Practical Applications: Chemical refining is employed for improving the characteristics of crude fish oil, mainly including the volatile compound and fatty acid compositions. The result demonstrated that the refining process could affect the volatile compound and fatty acid profiles significantly, which provided the theoretical foundation for the optimization of process conditions.An NMR‐based metabolomic approach,using “one‐to‐one” OPLS‐DA models, allows to identify biomarkers of different production zones in “Bosana” Sardinian EVOO.

Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

Fat has a great impact on texture and flavor of meat products, which is influenced by cooking methods. In this study, the profiles of fatty acids, volatile compounds, and texture of fat cover of braised pork belly were investigated after plane and concave induction cooking. The results showed that cooking time showed a great impact on fat content, textural properties, fatty acids composition, lipid oxidation, and volatile compounds of fat cover (p<0.05). When cooking time was fixed, concave induction cooking caused lower hardness, chewiness, and saturated fatty acids but higher polyunsaturated fatty acids at 60min than plane induction cooking. Electronic nose and GC-MS analyses showed that concave induction cooking had a greater impact on flavor of pork belly fat and produced a comparable flavor to plane induction cooked samples in a shorter time. Sensory evaluation showed that concave induction cooking had higher scores at 60min. Thus, concave induction cooking could be a more efficient method for meat processing. PRACTICAL APPLICATION: Electromagnetic induction heating is an effective cooking technique. It is characterized by uniformity, efficiency, and safety of heating. The application of electromagnetic induction heating technology to the cooking of braised pork was studied, which provides information for further optimizing the cooking technology of braised pork and improving the quality of braised pork.

Blended oils comprising coconut oil (CNO) and rice bran oil (RBO) or sesame oil (SESO) with saturated fatty acid/monounsaturated fatty acid/polyunsaturated fatty acid at a ratio of 1:1:1 and polyunsaturated/saturated ratio of 0.8-1 enriched with nutraceuticals were prepared. Blended oils (B) were subjected to interesterification reaction using sn-1,3 specific Lipase from Rhizomucor miehei. Fatty acid composition and nutraceutical contents of the blended oil were not affected by interesterification reaction. Male Wistar rats were fed with AIN-76 diet containing 10% fat from CNO, RBO, SESO, CNO+RBO blend (B), CNO+SESO(B), CNO+RBO interesterified (I), or CNO+SESO(I) for 60 days. Serum total cholesterol (TC), low-density lipoprotein cholesterol, and triacylglycerols (TAGs) were reduced by 23.8, 32.4, and 13.9%, respectively, in rats fed CNO+RBO(B) and by 20.5, 34.1, and 12.9%, respectively, in rats fed CNO+SESO(B) compared to rats given CNO. Rats fed interesterified oils showed a decrease in serum TC, low-density lipoprotein cholesterol (LDL-C), and TAGs in CNO+RBO(I) by 35, 49.1, and 23.2 and by 33.3, 47, and 19.8% in CNO+SESO(I), respectively, compared to rats given CNO. Compared to rats fed CNO+RBO blended oils, rats on CNO+RBO interesterified oil showed a further decrease of 14.6, 24.7, and 10% in TC, LDL-C, and TAG. Rats fed CNO+SESO interesterified oils showed a decrease in serum TC, LDL-C, and TAG by 16.2, 19.6, and 7.8%, respectively, compared to rats given blended oils of CNO+SESO (B). Liver lipid analysis also showed significant change in the TC and TAG concentration in rats fed blended and interesterified oils of CNO+RBO and CNO+SESO compared to the rats given CNO. The present study suggests that feeding fats containing blended oils with balanced fatty acids lowers serum and liver lipids. Interesterified oils prepared using Lipase have a further lowering effect on serum and liver lipids even though the fatty acid composition of blended and interesterified oils remained same. These studies indicated that the atherogenic potentials of a saturated fatty acid containing CNO can be significantly decreased by blending with an oil rich in unsaturated lipids in appropriate amounts and interesterification of blended oil.

The chemical properties of six blends of coconut and sesame oils, and the organoleptic qualities of the blends and foods prepared with them were studied. The blends prepared for testing were: (1) 100% coconut oil; (2) 90 % coconut and 10 % sesame; (3) 75 % coconut and 25 % sesame; (4) 50 % coconut and 50 % sesame; (5) 25 % coconut and 75 % sesame; and (6) 100 % sesame oil. In sensory evaluations, on a Five-point Hedonic scale, all the oil blends were found to be acceptable for deep frying of fish and oil cakes, and shallow frying of noodles. Oil blends 1, 2 and 3, in descending order, received high sensory scores (4.2-3.8) for taste of deep fried fish; blends 6, 4 and 5 scored less (3.0 points each), but were acceptable. Blend 3 received the highest score of 4.3 for taste of both oil cakes and noodles; other blends ranged from 3.6-3.9. Colour and smell of oil blends 6, 5 and 4 scored only 2.2-2.5 and were not acceptable. Blends with 75% or more of coconut oil scoring 4.2-3.8 for colour and 3.7-3.3 for smell, were acceptable. All the oil blends stored well up to five months without exceeding the prescribed SLS standard for FFA values for edible coconut (white oil) and sesame oils. Blends 1, 2 and 3, containing less than 50 % sesame oil, can be stored for 6 months. After 6 months FFA levels showed an increasing trend. Iodine value did not change significantly but Peroxide values increased steadily during storage. Oil blends with higher proportions of coconut oil had relatively low peroxide values. Fatty acid composition of coconut oil can be altered by blending with sesame oil to increase the unsaturated fatty acid content of coconut oil without affecting its organoleptic qualities. Key words: sesame oil, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, oil blends doi: 10.4038/cocos.v18i0.990COCOS (2007), 18

Pepper (Piper nigrum L.) is an extensively used spice, which has a characteristic flavor and pungency. The properties of spices such as flavor, color, pungency, etc., vary among cultivars and varieties. It is in this context that pepper cultivars namely, Panniyur 1, Balankotta, Panniyur 5 and one commercial sample were examined for flavor and odor profile using sensory, gas chromatography–mass spectrometry (GC–MS) and electronic nose (E‐nose) analyses. The flavor profile of pepper powder dispersed in cornstarch gruel clearly differentiated Balankotta samples from the other three samples; green mango‐like, turmeric‐like and earthy notes were higher in Balankotta samples, while the other samples had higher scores for pepper‐like, pungent, spicy and lingering herbaceous. The flavor profile of the essential oils of pepper samples showed a higher intensity of pepper‐like note in Panniyur 1, Panniyur 5 and commercial sample, and turmeric‐like and green mango‐like characterized Balankotta. The odor profile of the essential oils further supported the flavor profile data. Orthonasal olfaction (odor profile) provided more descriptive odor characteristics for pepper powder than pepper essential oil. The orthonasal and retronasal olfaction (flavor profile) showed an opposite trend when the flavor profile of pepper essential oil samples was carried out in a starch‐based carrier; retronasal olfaction was more effective than the orthonasal. GC, GC–MS analysis and E‐nose aroma pattern complemented the sensory flavor profiling results. The GC–MS of Balankotta pepper samples was different from Panniyur 1, Panniyur 5 and the commercial sample, showing higher content of p‐cymene. The E‐nose pattern matching further supported the sensory and instrumental data.PRACTICAL APPLICATIONSThe results of this study provided a protocol for the quality evaluation of spices, in terms of sensory quality and aroma pattern as determined by gas chromatography–mass spectrometry. Introducing the electronic nose technique for the rapid evaluation of spice aroma, as well as characterization of spices, was an added information. The results of this study gave the odor description of major compounds present in pepper essential oil and the regional variations in odor profiles, which can help in designing spice blends with specific flavor profiles.

The study investigated the impact of three processes—curd-butter (CD), cream-butter (CM) and fermented cream-butter (FC) on fatty acid composition and volatile profiles of clarified butter (ghee) obtained from two cow breeds, Deoni (DN) and Holstein Friesian (HF). Gas chromatography-mass spectrometry (GC–MS) identified 26 fatty acids in ghee. There was no difference in fatty acid composition due to processing. Significant differences were observed by breed, with HF ghee exhibiting higher polyunsaturated fatty acids and α-linolenic acid than DN ghee. Headspace GC–MS detected 57 volatile compounds. Ghee made with CD and FC processes exhibited higher levels of acids, alcohols, heat degradation products, lactones, ketones, 5-hydroxymethylfurfural and maltol in both breeds. These findings suggest that processing methods alter ghee's volatile compounds without significantly affecting fatty acid composition. Since ghee is a complex lipid, untargeted lipidomics and metabolomics studies can provide further insight into the effects of processing on ghee. This study can guide dairy processors in selecting milk sources and ghee processes to enhance flavour in ghee while maintaining fatty acid composition across cow breeds for product improvement.

Melon (Cucumis melo L.) cv. Gama Melon Parfum (GMP) is the new cultivar from cross-breeding of Natsuno Omoide (NO3) female parent and Miyamauri (MR5) male with phenotypic characteristics that is prominent such as very strong pleasant aroma when ripe. The physiological characteristics will be changed which have an impact on the formation of volatile compounds during fruit development. Therefore, the profile of strong volatile aroma compounds during fruit development to is critical to be identified. The volatile compounds analysis was performed on fruits harvested at 7, 14, 21, 28, and 35 days after pollination and storage at -20°C. Gas chromatography-mass spectrometry (GC-MS) was used for volatile identification. The results showed some volatile compounds changed during fruit development consisted of 8 esters, 2 alcohols, 1 acid, 3 terpenoids, and 3 hydrocarbons. The profile of volatile compounds was dominated by esters, followed by alcohols and acid respectively. Interestingly, the characteristics of the volatile compounds can differentiate between the ripe stage and unripe stage using principal component analysis. The findings of this study can be used to improve the quality aroma of GMP.

Value addition to coconut oil is highly desirable in order to increase the range of coconut products. A study was conducted to formulate palatable coconut oil (CNO) blends enriched with essential fatty acid (EFA) using sesame seed as the supplementary source of EFA. For this purpose, micro-expelling process was employed to extract oil blends out of the dried coconut grating mixed with varying proportion of sesame seed (w/w; 0, 1, 2, 3, 4, 5, 7 and 10%). A sensory evaluation by a 30-member semi-trained panel was conducted using a seven-point hedonic scale in order to determine the critical limit of CNO fortification with sesame. Similarly, changes in fatty acid composition were determined using Gas Liquid Chromatography (GLC). Statistical analysis of the sensory data showed that a mild odor of sesame started to appear in the oil blends at 4% level of sesame mixed with dried coconut gratings. According to fatty acid methyl ester (FAME) analysis, the relative increase in linoleic acid was only marginal although there was a substantial increase in unsaturated fatty acid component. At 5% level of fortification, the increment in linoleic acid was 9.2%.

For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatography–mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indices ranging from 0.142–0.151, 0.366–0.403, and 5.019–5.299, respectively. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcohols, ketones, pyrazines, and aldehydes are identified. The cold‐pressed GSO presents fresh and fruity flavors, while the hot‐pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69–079 mg g−1 and 5.17–5.79 mmol kg−1, respectively. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochemical properties of the GSO. This study may help promote the development of edible GSO.Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition. This work would guide the development of an edible GSO and increase the value of golden melon.

Taihe black-boned silky fowl (TS) is a native chicken breed in China with more than 2000 years of history. The present study aimed to characterize and evaluate the physical, nutritional, and flavor properties of TS eggs with a comparison to two other commercial breeds. Eggs from TS (n = 60) crossbred black-boned silky fowl (CB, n = 60) and Hy-line Brown (HL, n = 60) were used for physicochemical analysis. The evaluation system was divided into four parts based on nutrient and flavor profiles: protein and amino acids, lipids and fatty acids, mineral elements, and flavor-related amino acids and volatile compounds. Results showed that TS eggs were typically associated with the lowest egg weight and the highest yolk color, as compared with CB and HL eggs. No differences were found in crude protein, crude fat, triglycerides, and cholesterol content between eggs from the different breeds, but these eggs were distinct in terms of the amino acid, fatty acid, and volatile flavor compound profiles. Moreover, the differences in amino acid and fatty acid profiles might contribute to the specific flavor of TS eggs. Evaluation results indicated that TS egg whites may be suitable as a protein source for premature infants and young children under three years old and TS egg yolks could be considered a beneficial dietary lipid source due to their potential anti-cardiovascular properties. Additionally, TS whole eggs could serve as a valuable source of selenium (Se), molybdenum (Mo), zinc (Zn), and phosphorus (P) for adults aged 18 to 65. However, TS and CB eggs showed inferior Haugh units, eggshell quality, and essential amino acid compositions for older children, adolescents, and adults. These findings provide a better insight into the health benefits of TS eggs and contribute to the breeding and nutrition regulation of TS breeds.

Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic