Analysis of Volatile Flavor Components in Sesame Seed Oil by Headspace Extraction-Gas Chromatography-Mass Spectrometry

The volatile flavor components from sesame seed oil were studied in this paper, and its odour components was extracted and determined by headspace extraction-gas chromatography-mass spectrometry (HS-GC/MS). The results showed that HS-GC/MS could be effective in volatiles analysis of sesame seed oil. And 47 components were separated and identified by comparing their mass spectra with those contained in the NIST mass spectral database and with some references.The components can be classified into six groups:oxygenic components, pyrazines, thiophenes, furans, sulfur components and the hydrocarbon. Among these compounds, pyrazines, thiophenes and furans are important to sesame seed oil odors.