Sesame oil has a long history as an edible oil in my country. It is deeply loved by everyone because of its rich nutrition and pleasant fragrance. The main reason why sesame sesame oil is different from other seasoning oils is its unique fragrance. Therefore, to measure the quality of sesame oil, flavor is one of the more important standards.
What is the fragrance of sesame oil? The article "Small Mill Sesame Oil" written by Dong Xuefeng, the predecessor of oil making in 1958, records that sesame phenol is the reason for the fragrance of sesame oil. But this statement turned out to be wrong. According to experiments conducted by many experts such as Zhou Ruibao, the main components of the fragrance of sesame oil are: pyrazine, furan, thiazole, thiophene, pyrrole, and compounds such as alcohols, aldehydes, ketones, acids, and esters.
There are three main processes for sesame oil to produce aroma:
a. Maillard reaction between amino acids and reducing sugars, discovered by French chemist Maillard in 1921;
b. Thermal oxidative degradation of fat;
c. Degradation of biological substances such as proteins, free amino acids, sugars and sulfur compounds.
Mafuta ya misonobari yana historia ndefu kama mafuta ya kula katika nchi yangu. Inapendwa sana na kila mtu kwa sababu ya lishe yake yenye thamani na harufu nzuri. Sababu kuu kwa nini mafuta ya sesame ni tofauti na mafuta mengine ya vikolezo ni harufu yake ya kipekee. Kwa hiyo, ili kupima ubora wa mafuta ya sesami, ladha ni mojawapo ya viwango muhimu zaidi. Mafuta ya misonobari yana harufu gani? "Mwanzoni mwa karne ya 18, Dong Xuefeng, mtengenezaji wa mafuta ya sesame, aliandika makala ya ""Small Mill Sesame Oil"" ambayo ilisema kwamba ""seseji ya sesame ni sababu ya harufu ya mafuta ya sesame.""" Lakini taarifa hiyo ilithibitika kuwa isiyo sahihi. Kwa mujibu wa majaribio yaliyofanywa na wataalamu wengi kama vile Zhou Ribao, vipengele kuu vya harufu ya mafuta ya sesame ni: pyrazine, furan, thiazole, thiophene, pyrrole, na misombo kama vile pombe, aldehydes, ketones, asidi, na esters. Mafuta ya sesame hutengenezwa kwa njia tatu: (a) Mmenyuko wa Maillard kati ya asidi amino na sukari zinazopunguza, uligunduliwa na mtaalamu wa kemia Mfaransa Maillard mnamo 1921. Uharibifu wa joto oxidative ya mafuta; c. Uharibifu wa vitu vya kibiolojia kama vile protini, bure amino asidi, sukari na misombo ya sulfuri.