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.