Aroma Characteristics of Supercritical Carbon Dioxide Extracts from Roasted Black Sesame Seeds (Yoko Takei) (Hanzo Kakuta) (Yukimichi Koizumi) (Mitsuo
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1 Aroma Characteristics of Supercritical Carbon Dioxide Extracts from Roasted Black Sesame Seeds (Yoko Takei) (Hanzo Kakuta) (Yukimichi Koizumi) (Mitsuo Namiki) The aroma characteristics of roasted sesame oil prepared by supercritical carbon dioxide extraction (SCE) were examined by a GC analysis of the volatile head-space gases, and by sensory tests on the SCE extracts, the expelled extract (EE) and ground seeds (GS) of roasted black sesame. The GC analysis showed that the contents of such highly volatile compounds as methanthiol, acetaldehyde and methanol were reduced to below a half by the extraction process. The SCE extracts had similar aroma components to thouse of GS. The earliest SCE fraction contained twice the content of aroma compounds as that in EE, and four times that in GS. EE had different aroma components from those of the other samples, containing more pyrazines, furans and pyrrole. The sensory tests showed no significant difference in the aroma of the SCE fractions from thouse in GS, and a preferable and stronger sesame-like aroma to that of EE. These results indicate that the SCE method is effective for extracting sesame seed oil with the characteristic aroma of roasted sesame seeds. (Osaka Kyoiku University, Kashiwara ) (Hujimi Yoho-en Co., LTD.) (Tokyo University of Agriculture) (Nagoya University)
2 Dodecane, Pyrazine, 2- Methylpyrazine, 2, 3- Acetylpyrazine, Furfuryl alcohol, n-nonadecane, Guaiacol, Acetylpyrrole, Phenol, 2, 4-Dimethyl- phenol, Thymol, Methyl parmitate, 2, 4-Di-methox- (LI, Ethyl formate, Ethanol, Toluene, n-butanol, n- Dimethylpyrazine, Propionic acid, Benzaldehyde,
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4 O ci, Cl)' N E,9 Cl)' -c (L) tn;,:, (-13 ) -',--)c' -0 Cl)U) -o N c%) -0 U) U) O to,-.8 u) U) N U) O cl 0 Cl) -)
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7 Table 2. The Odor Intensity and Preference of GS, EE and SCE Fractions from Roasted Sesame Seeds a, h, c: means with different letters in the same line are significantly different at the 5% probability level. Intensity Score : mean value (1 : weak to 5: strong) ±SD of 23 panelists. Rank sum : sum of rank numbers (1 : most preferred to 4: least preferred) of 23 panelists. SCE : supercritical carbon dioxide extraction at 350 bar, 40 C. EE : expelled extracts. GS : ground seed. SCRE : supercritical carbon dioxide reextraction from SCE fraction (50%). Table 3. The Odor Intensity and Preference of EE and SCE Fractions from Roasted Sesame Seeds a, b, c: means with different letters in the same line are significantly different at the 5% probability level. *: significant difference at the 5% probability level in the same line. Intensity Score : mean value (1 : weak to 5: strong) ±SD of 22 panelists. Rank sum : sum of rank numbers (1 : most preferred to 4 : least preferred) of 22 panelists. SCE : supercritical carbon dioxide extraction at 350bar, 40 C, EE : expelled extracts. SCRE : supercritical carbon dioxide reextraction from SCE fraction (20%).
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