| Abstract
| - The effect of roasting degree on the formation of volatile compounds insesame seeds was investigated.Light- and deep-roasted sesame seed oils were steam distilledunder reduced pressure, and volatilesfrom the distillate were separated by an adsorptive column method.The recoveries of total volatileswere 9726 and 2014 ppb from deep- and light-roasted oils, respectively.The relative amount ofmonoalkylpyrazines decreased in contrast to the increases of di- andtrialkylpyrazines with increasein the degree of roasting.1H-Pyrrole-2-carboxyaldehyde, the most abundantpyrrole, was the onlyvolatile that decreased in deep-roasted oil.4,5-Dimethylisothiazole, 4,5-dimethylthiazole,2-propyl-4-methylthiazole, and 2-butyl-5-methylthiazole increased their relativeamounts in deep-roastedoil. Hexanal, (E)-2-heptenal, and(E,E)-2,4-decadienal occurred in almost the samelevels. Guaiacoland 2-furanmethanethiol increased from 32 to 321 ppb and from 6 to 40ppb, respectively, in deep-roasted oil. Keywords: Volatiles; flavor compounds; seasame seed oil;roasting
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