Flavor descriptive terms for sesame seed oil were collected and 10 terms of them were screened out by untrained panelists and trained ones. Twenty nine samples were evaluated with 6-scale on 10 terms by three trained panelists. The data obtained were analyzed by principal components (PC) analysis. The samples resulted in nine groups on a scattering plot of the first and the second PC score, whose flavor attributes could be interpreted on the basis of factor loadings. The sesame seed oils by a heat-blast roasting and ones by a far infrared radiation roasting were plotted as separate groups. The former had bitter, astringent and heavy flavor attributes and the deeper roasted ones increased in these flavor attributes as it was. The latter had light, mild, nutty, complicated and aromatic flavor attributes. Complicated and aromatic flavors increased in deep roasted ones, on the other hand, light and mild flavors increased in light roasted ones.
All Science Journal Classification (ASJC) codes
- Food Science