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Effects of Roasting Conditions on the Quality of Sesame Oil: Sensory Profiles, Volatile Components, Fatty Acids and

Mengke Zheng1,2, Yan Chen1, Peiwen Yang2

  • 1Flavor Science Research Center, College of Chemistry, Zhengzhou University, Zhengzhou 450001, China.

Foods (Basel, Switzerland)
|January 10, 2026
PubMed

Keywords:
fatty acidsoxidative stabilityroasting conditionssensory profilessesame oil

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