Investigation of the differences in volatile organic compounds of sesame oil under different processing methods using GC-IMS and electronic nose.

INTRODUCTION: Sesame oil is an edible oil of high economic and nutritional value, possessing a unique flavor and exerting various physiological effects, including antioxidant, anti-inflammatory, and hypoglycemic effects. Flavor compounds are essential in evaluating the taste and quality of food. To explore the impacts of water substitution method, cold-pressing method, and hot-pressing method on the volatile organic components and active aroma components of sesame oil. METHODS: This study employed the Heracles Neo ultra-fast gas-phase electronic nose and GC-IMS technology, combined with chemometric analysis, to analyze the volatile organic compounds (VOCs) of three groups of sesame oil samples. RESULTS: A total of 74 VOCs were detected in the three sesame oil samples, which were from GC-IMS and Heracles NEO ultra-fast gas-phase electronic nose (60 VOCs were detected via GC-IMS, 22 VOCs were detected via GC-IMS, among them, 8 VOCs were simultaneously detected via GC-IMS and Heracles NEO ultra-fast gas-phase electronic nose). The sesame oil produced via the water substitution method was rich in more than 42 VOCs, including Cyclopentanone, 1-Pentanol and had a more unique and richer flavor; the sesame oil produced via the cold-pressing method contains 4 VOCs, for example, γ -terpinene with an original fruity flavor; and the sesame oil processed by the hot-pressing method was rich in 29 VOCs, including 2-methyl-1-propanol, and had a better fat aroma. DISCUSSION: This study helps to improve the quality and flavor of sesame oil from the perspective of volatile components, facilitating technological innovation and industrial upgrades.