Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil
Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, Xue-de Wang · 2023
Read Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil by Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, Xue-de Wang (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10740024.txt.
Description
Wen-ting Yin and co-authors compare two ways to roast sesame seeds in a 2023 food study. Sesame oil's flavor comes from roasting, usually with hot air. Microwave roasting is a greener option, but its effects on aroma, nutrition, and harmful compounds were unclear. The team roasted seeds both ways and compared the oils in detail.
Microwaves opened more pores in the seeds and freed more of a protective compound, gamma-tocopherol. The oil carried more aroma compounds and, at six minutes, tasted more strongly roasted with less bitterness than hot-air oil. Harmful heat products, including two bitter alkaloids and a known carcinogen, came out lower under microwaves. The study makes microwave roasting look like a cleaner route to better oil.
Catalog record
| CREATOR | Wen-ting Yin, Chen-jia Yang, Xin-yun He, Yu-hang Zhao, Hua-min Liu, Zhuo-qing Zhai, Xue-de Wang |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 58 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |