Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments

Herein, the study aimed to investigate pre-treatments processing on aroma profiles and nutritional quality of cold-pressing sesame oil (CPSO), roasting sesame oil (RSO), microwave sesame oil (MSO), steam explosion sesame oil at 0.8 MPa and 1.2 MPa (SESO₁, SESO₂). The GC × GC-TOFMS-O identified 82 aroma compounds in sesame oils. CPSO was characterised by aldehydes and and phenols, whereas RSO, MSO, SESO₁ and SESO₂ markedly augmented pyrazines and thiazoles concentration, conferring roasted and nutty aromas. From a nutritional standpoint, MSO, SESO₁ and SESO₂ exhibited a significant elevation in total phenolic, sesamol, and antioxidant capacity, notwithstanding partial degradation of sesamin and sesamolin. Steam explosion (1.5-2.0 min) achieved comparable or even superior results to microwave (8 min) and roasting (20 min) in terms of aroma complexity. These findings not only provide a scientific basis for the precise regulation of sesame oil flavor but also offer a high-efficiency alternative for the sesame oil processing.