Investigation of the differences in volatile organic compounds of sesame oil under different processing methods using GC-IMS and electronic nose
IntroductionSesame oil is an edible oil of high economic and nutritional value, possessing a unique flavor and exerting various physiological effects, including antioxidant, anti-inflammatory, and hypoglycemic effects. Flavor compounds are essential in evaluating the taste and quality of food. To ex...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-08-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1611006/full |
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