Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments

Aroma profile changes significantly in sesame oil due to different pre-treatments, impacting quality.
The study identifies key aroma compounds responsible for the oil's sensory characteristics through detailed analysis.
Observational analysis of sesame oil involved multiple pre-treatments to assess their effects on nutritional quality.
Understanding aroma compounds may enhance sesame oil production and consumer preferences while maintaining quality.

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