Physicochemical and flavor profile characterization of sesame oils from different processing methods: Implications for quality control and market regulation | Synapse
March 3, 2026
Physicochemical and flavor profile characterization of sesame oils from different processing methods: Implications for quality control and market regulation
Key Points
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.