Revealing differences in key aroma compounds of two sesame oils using GC-GC-TOF-MS, molecular sensory science

This study utilized an integrated analytical approach, combining comprehensive two-dimensional gas chromatography time of flight mass spectrometry (GC-GC-TOF-MS) and molecular sensory science to explore the key aroma compounds in two different sesame oils (white sesame oil, WSO; black sesame oil, BSO). A total of 212 compounds were identified and semi-quantified by GC-GC-TOF-MS. A total of 105 compounds were identified as aroma-active compounds by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). At the same time, aroma extraction dilution analysis (AEDA) revealed that 46 compounds had a flavor dilution (FD) ≥ 27. Recombination and omission experiments identified 11 compounds with highly significant effects (p ≤ 0.001) in WSO and BSO, respectively, including 2,5-dimethylpyrazine, furfuryl mercaptan, ( E , E )-2,4-nonadienal, guaiacol, furaneol, ( E , E )-2,4-decadienal, 2-methoxy-4-ethenylphenol, methyl furfuryldisulfide, 1-octen-3-ol, 2,4-dimethylthiazole, and 2-acetylpyridine. The differences in aromatic substances and their sensory perception between WSO and BSO suggest that distinct aroma precursor compositions and thermal reaction pathways may exist. This study comprehensively deciphers the aromas of WSO and BSO and informs quality control in production.