Physicochemical and flavor profile characterization of sesame oils from different processing methods: Implications for quality control and market regulation

Puntos clave

• Physicochemical properties and flavor profiles vary significantly among sesame oils from different processing methods.
• Notably, oils extracted through cold pressing showed superior flavor quality compared to those made using heat methods.
• Assessment utilized a comparative analysis of oil samples obtained from various production techniques to define quality metrics.
• Implications for quality control highlight the need for standard regulations in the sesame oil market to ensure consumer safety.