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

Puntos clave

• 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.