2 methoxy phenol/sesamum indicum

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Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.

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The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic odors were identified using GC×GC-TOF/MS.

Solvent Extraction and GC-MS Analysis of Sesame Seeds for Determination of Bioactive Antioxidant Fatty Acid/Fatty Oil Components.

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The seed kernels of Sesamum indicum L. (family: Pedaliaceae) were extracted with ethanol and yield of components determined by Gas Chromatography/Mass Spectrometry (GC/MS). The free radical scavenging activities of ethanolic extract against1, 1-Diphenyl-2-picrylhydrazyl (DPPH) were determined by UV

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