Valorization of roasted sesame hulls for flavored sesame oil with improved quality: Optimization, flavor profile, and storage performance
Yuan-Qing Luo, Rui Wang, Jia-Xuan Bai, Hua-Min Liu · 2026
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Description
Yuan-Qing Luo and co-authors turn roasted sesame hulls into a flavor boost for sesame oil in a 2026 food study. Hulls are a thrown away part of the seed, yet roasting loads them with prized scent compounds. Soaking hulls in plain oil was tuned to draw that scent across while also testing whether the hull goods slow oil spoilage in storage.
The best soak used one part hull to five parts oil at mild heat for eight hours, in the trials reported. That oil gained balanced caramel, roast, and nut notes from hull aromatics. In fast aged storage its spoilage marks first rose faster, then after forty days climbed far more slowly than plain oil, and off scent build up stayed lower. Waste hulls thus serve twice, as flavor and as guard.
Catalog record
| CREATOR | Yuan-Qing Luo, Rui Wang, Jia-Xuan Bai, Hua-Min Liu |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 53579 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |