Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil

1996 ◽  
Vol 44 (12) ◽  
pp. 3909-3912 ◽  
Author(s):  
Mitsuya Shimoda ◽  
Hideki Shiratsuchi ◽  
Yuji Nakada ◽  
Yin Wu ◽  
Yutaka Osajima
Keyword(s):  
Seed Oil ◽  
Sesame Seed ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Sesame Seed Oil

Quantitative Comparison of Volatile Flavor Compounds in Deep-Roasted and Light-Roasted Sesame Seed Oil

1997 ◽  
Vol 45 (8) ◽  
pp. 3193-3196 ◽  
Author(s):  
Mitsuya Shimoda ◽  
Yuji Nakada ◽  
Masatosi Nakashima ◽  
Yutaka Osajima
Keyword(s):  
Seed Oil ◽  
Sesame Seed ◽  
Quantitative Comparison ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Sesame Seed Oil

Chemical and Olfactometric Characterization of Volatile Flavor Compounds in a Fish Oil Enriched Milk Emulsion

2004 ◽  
Vol 52 (2) ◽  
pp. 311-317 ◽  
Author(s):  
Gudipati Venkateshwarlu ◽  
Mette B. Let ◽  
Anne S. Meyer ◽  
Charlotte Jacobsen
Keyword(s):  
Fish Oil ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Enriched Milk

scholarly journals Quality Characteristics and Antioxidant Potential of Lemon (Citrus limon Burm. f.) Seed Oil Extracted by Different Methods

2021 ◽  
Vol 8 ◽  
Author(s):  
Yong-Sung Park ◽  
Il-doo Kim ◽  
Sanjeev Kumar Dhungana ◽  
Eun-Jung Park ◽  
Jae-Jung Park ◽  
...  
Keyword(s):  
Seed Oil ◽  
Extraction Methods ◽  
Oil Extraction ◽  
Quality Characteristics ◽  
Antioxidant Potential ◽  
Flavor Compounds ◽  
Citrus Limon ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Potential Applications

Lemon (Citrus limon Burm. f.) is one of the most widely produced and consumed fruits in the world. The seeds of lemon are generally discarded as waste. The purpose of this study was to investigate the quality characteristics and antioxidant potential of lemon seed oil obtained by four extraction methods (roasted-pressing at 170°C, RP-170; roasted-pressing at 100°C, RP-100; cold-pressing, CP; and supercritical fluid, SF). No significant differences in the viscosity, density, and refractive index were observed in the oil obtained from different methods. In the case of Hunter's value, L (lightness) and b (yellowness) values of SF were higher than those of the others. The oil obtained by the CP method exhibited higher levels of Ca (252.17 mg/kg), Cu (2.38 mg/kg), K (225.98 mg/kg), and Mo (0.47 mg/kg) than that of other methods. The highest contents of total phenols (165.90 mg/mL) and flavonoids (21.69 mg/mL) were significantly high in oil obtained by the SF method. Oleic and linoleic acids consisted of principal fatty acids, which were significantly higher in oil obtained by RP-170. Higher amounts of volatile flavor compounds, such as γ-terpinene, sabinene, and limonene, were observed in CP compared to those observed for the other methods. This study elucidates the effects of different methods of oil extraction on the composition of lemon seed oil and highlights potential applications of these benefits in the food, cosmetic, pharmaceutical, and/or fragrance industries.

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice

2015 ◽  
Vol 80 (7) ◽  
pp. C1476-C1489 ◽  
Author(s):  
Enbo Xu ◽  
Jie Long ◽  
Zhengzong Wu ◽  
Hongyan Li ◽  
Fang Wang ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor
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