Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments

Herein, the study aimed to investigate pre-treatments processing on aroma profiles and nutritional quality of cold-pressing sesame oil (CPSO), roasting sesame oil (RSO), microwave sesame oil (MSO), steam explosion sesame oil at 0.8 MPa and 1.2 MPa (SESO 1 , SESO 2 ). The GC × GC-TOFMS-O identified 82 aroma compounds in sesame oils. CPSO was characterised by aldehydes and and phenols, whereas RSO, MSO, SESO 1 and SESO 2 markedly augmented pyrazines and thiazoles concentration, conferring roasted and nutty aromas. From a nutritional standpoint, MSO, SESO 1 and SESO 2 exhibited a significant elevation in total phenolic, sesamol, and antioxidant capacity, notwithstanding partial degradation of sesamin and sesamolin. Steam explosion (1.5–2.0 min) achieved comparable or even superior results to microwave (8 min) and roasting (20 min) in terms of aroma complexity. These findings not only provide a scientific basis for the precise regulation of sesame oil flavor but also offer a high-efficiency alternative for the sesame oil processing. • Microwave and steam explosion increasing total phenols and sesamol in sesame oil. • Pyrazines, thiazoles, furans, pyrroles were increased after different pre-treatments. • GC × GC-TOFMS-O and GC-IMS can distinguish sesame oil from different pre-treatments. • SESO and MSO exhibits excellent antioxidant activity compared to CPSO.