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Effect of Microwave Roasting Temperature on Characteristic Flavor Compounds of Sesame Oil

The effect of microwave roasting temperature on the characteristic flavor compounds in sesame oil extracted with water from white sesame was explored.Headspace solid phase microextraction combined with gas chromatographymass spectrometry(HS-SPME-GC-M S) was used to analyze the characteristic flavor compounds in sesame oil.The results showed that the contents of pyrazines,pyrroles,furans and phenols were increased with the increase of microwave roasting temperature while the content of aldehydes was decreased.