2024. 08.28 (수) ~ 2024. 08.30 (금)
군산새만금컨벤션센터(GSCO)
제목 | Chemical Fingerprinting of Roasting and Regional Differences in Sesame Oil |
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작성자 | 전은지 (KBSI, GRAST) |
발표구분 | 포스터발표 |
발표분야 | 3. Food & Environment |
발표자 |
전은지 (한국기초과학지원연구원,GRAST) |
주저자 | 전은지 (한국기초과학지원연구원,GRAST) |
교신저자 |
조건 (한국기초과학지원연구원,UST) |
저자 |
전은지 (한국기초과학지원연구원,GRAST) 박문희 (한국기초과학지원연구원) 최종순 (한국기초과학지원연구원,GRAST) 조건 (한국기초과학지원연구원,UST) |
Sesame (Sesamum indicum L.) is recognized as one of the most important oilseeds crops worldwide known for its rich composition of oil (44-58%), protein (18-25%), and carbohydrates (11-13.5%), providing essential nutrients for both humans and animal consumption. This study analyzed the changes in the chemical composition of sesame oils extracted from sesame seeds collected in three Asian countries (Korea, China, and India), based on the presence or absence of roasting. The analysis of volatile
organic compounds (VOCs) in sesame oil was conducted using non-targeted
analysis with two-dimensional gas chromatography coupled with high resolution
mass spectrometry (GC×GC-HRMS). During this process, the main VOC components
were identified, and their relative concentrations were compared. The results
of the analysis revealed that sesame oil extracted from roasted seeds exhibited
a different VOC profile compared to oil extracted from unroasted seeds. These
differences were distinguishable using principal component analysis (PCA). PCA
results indicated that sesame oil samples could be classified by both roasting
treatment and country of origin, as each country exhibited unique chemical
fingerprints enabling traceability. This analytical method is essential for
defining the chemical characteristics of food based on origin and processing,
preventing adulteration, reducing public health risks, and ensuring the quality
and safety of sesame oil. Therefore, this study presents new possibilities for origin tracing and quality verification through chemical analysis of food, offering scientific evidence to aid in enhancing public health safety. |