Aroma concentrates from roasted sesame seeds were prepared by the sweeping method and vacuum carbon dioxide distillation. Analysis of the concentrates was performed by mainly GC-MS. Limonene, 2-pentylfuran, guaiacol, nine aldehydes, two ketones, five alcohols, two esters were identified besides seven predominant pyrazines.
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Soliman et al. (1975) studied this question.