Sesame, roasted

Yoshida and Kajimoto (1994) used microwave heating (500 W, 2350 MHz) as a sesame roasting method. AU of the a-tocopherol in the seeds was lost after... 

Sesame Seed (Benne, Benni, Bene Seed). Sesame seed is the whole dried seed of Sesamum indicum L. (PedaUaceae), an annual plant now cultivated in Mexico and Central America, although indigenous to Indonesia and tropical Africa. It may be the oldest condiment known. The seed is small, shiny, and oval shaped, about 0.32 cm long. The unhuUed seeds are dark and the hulled seeds are pearly white. Sesame seeds, when baked, have a pleasant, roasted, nutty flavor. They are used in baked goods and in confections, eg, halvah. 

YOSHIDA H, shigezaki J, TAKAGi s and KAJIMOTO G (1995) Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven , J Sci Food Agric, 68 (4) 407-16. 

Schieberle, P. 1996. Odour-active compounds in moderately roasted sesame. Food Chem. 55 145-152. 

Roasting of white sesame seeds resulted in a material exhibiting an intense roasty, sweet, burnt odor. On the contrary, in the overall odor of black seeds roasted under die same conditions a tallowy, fatty note was predominant, besides the roasty odor. The results of a... 

Comparison of important odorants (FD > 1024) in roasted (180°C, 30 min) black and white sesame seeds [52] ... 

Similar reactions may lead to HDF formation during roasting of coffee, cocoa beans or sesame seeds. However, this has to be proven by further experiments. 

Shimoda, M., Nakada, Y., Nakashima, M., and Osajima, Y. 1997. Quantitative comparison of volatile flavor compounds in deep-roasted and light-roasted sesame seed oil. J. Agric. Food Chem. 45, 3193-3196. 

Yoshida, H. and Takagi, S. 1997. Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil. J. Sci. Food Agric. 75, 19-26. 

Sample b c roasted (bread, coffee, peanut, walnut, malt), burnt, popcorn, slightly rancid, heated cooking oil Sample ds heated cooking oil, deep-frying fat, solvent, old paint Since the panel found no difference between samples b and c in the triangle test, it was not possible to ask for two distinct "profiles" in the descriptive test. However, it was evident that samples b and c were the most attractive oils from a flavor point of view. There were similarities with sesame oil and Swedish crispbread. 

Isolates from oils from roasted oats (b, c) were quite different in odor compared with those described above. Notes such as roasted, peanut, butterscotch, sesame seeds, creamy, caramel-like were used. Among the compounds identified, furanmethanol (2-furfurylalcohol), 2-methylfurfural, 2,6-dimethylpyrazine and acetylpyrazine were given these pleasant descriptions. Moreover, the stability of oils extracted from roasted oats were better than that of oils extracted directly from crude oats (Fors Eriksson, submitted for publication 1988). 

Oils can be extracted from raw or roasted seeds. The best grade oil coming from cold pressing and filtering. Most sesame oils are practically odourless with a pale yellow colour. Usually blended with other carriers, as it is a thicker... 

A variety of specialty oils exists. Pumpkin seed oil is popular in Central Europe. Sesame oil is used throughout the Middle East and the Orient and roasted sesame oil is used in very small amounts to flavor Asiatic foods. Nut oils, grape seed oil, tomato seed oil, and herb-flavored oils are available. 

Most of the flavor compounds in fats and oils are produced by the reaction of oxygen with unsaturated fatty acids in triacylglycerols or polar lipids. On the other hand, some flavor compounds such as those present in cocoa butter, roasted sesame oil, or roasted peanut oil are generated by the interaction of reducing sugars with amino compounds during thermal processing. 

Sesame Oil Sesame oil has traditionally been used in eastern Asian countries, especially China, Japan, Korea, and Taiwan. It has been prized for its nutritive and health-promoting values. Sesame oil, prepared from roasted sesame seeds, has a distinctive flavor and a long shelflife (86). Several studies have been reported on the flavor components of sesame oil (87-91). The amount of volatile flavor compounds in sesame oil is greatly affected by the roasting process. It has been reported that the ratio of the amount of volatile components in deep-roasted oils was increased by 2-7 times in deep-roasted oil as compared with that of light-roasted oils (90). 

Perhaps the most important compounds identified in the roasted sesame oils are 2-furfurylthiol and guaiacol. Using aroma extract dilution analysis method, these two compounds have been characterized by Schieberle (92) to be the most odor-active compounds in roasted sesame seeds. 2-Furfurylthiol, having an intense coffee-like odor, increased from 16 ppb in roasted oil processed at 160°C for 30 min to 158 ppb in the oil processed at 200°C for 30 min (Table 12). Guaiacol has a burnt and smoky odor with an extremely low-odor threshold of 0.02 ppt in... 

TABLE 12. Changes in the Content (ppb) of Selected Odor-Active Compounds in Sesame Oils with Sesame Seeds Roasted at 160, 180, 200, and 220°C for 20 min (88, 89). 

In Asia, sesame oil is obtained by pressing the roasted oilseeds and consumed as a naturally flavored oil without refining. In the western world, sesame oil is extracted by a multiple-step mechanical expeller and either the virgin oil or the... 

Sesame oil has a long history of human consumption. The processing of sesame seed to yield sesame oil varies from region to region. The major differences are (1) whether the seed coat is removed and (2) whether the seed is roasted. Figure 9 shows the flow diagrams of the processing of three major types of sesame oils produced worldwide, namely (1) refined sesame oil, which is produced from unroasted sesame seed either with seed coat or without seed coat (2) roasted sesame oil, which is produced from roasted sesame seed and (3) small mill sesame oil, which is produced from roasted dehulled sesame seed. 

Roasted sesame oil has a strong characteristic flavor of roasted sesame seed. It is the most popular sesame oil consumed in China, Japan, and Korea. It is also believed to be beneficial to health (40). As shown in Figure 9, sesame seeds are roasted at 140 200°C prior to oil extraction. The conditions of the roasting process... 

Effect of Roasting on Antioxidative Activity Roasted sesame oU was reported to be much more antioxidative than unroasted purified sesame oil (71). Yen and Shyu (67) found that roasted sesame oUs prepared from sesame seeds with different roasting temperatures (between 180°C and 210°C) exhibited... 

Effect of Roasting on Different Ciasses of Lipids Roasting of sesame seed not only affects the antioxidative activity and the hgnans of sesame oil, the lipid composition will also be affected. The lipids in sesame seeds consist of neutral lipids, phosphohpids, and glycolipids. The major lipid fraction is neutral lipids, which constitute about 91 96% of the total lipids. Phospholipids and glycolipids represent around 3% and 0.3 6% of the total lipids, respectively (69, 70, 75-78). 

Glycolipids content of sesame seed, on the other hand, increased with roasting temperature and time (75, 78). When sesame seeds were roasted in an electric oven from 120°C to 250°C for 30 min, the glycolipids content was found to increase from 6.9-mg/lOOO-g seeds (0.5% of total lipids) to 262.9-mg/lOOO-g seeds (17.2%... 

The extraction of sesame oil from roasted sesame seed is generally performed with pressing. Solvent extraction is not used because the desirable roasted flavor may be removed during evaporation of solvent. In commercial production, continuous screw-press or hydraulic press is employed (42). The hydraulic press can be vertical or horizontal. The continuous screw may be operated twice in order to increase the oil yield (82). Proper cooking (100°C, 7 min) and addition of water (12.5%) after roasting can also raise the oil yield (83). 

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