| Title: | Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil |
| Author(s): | Liu R; Chen H; Wang S; Wei L; Yu Y; Lan W; Yang J; Guo L; Fu H; |
| Address: | "The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China. College of Pharmacy, Ningxia Medical University, Yinchuan, China. Ningxia Engineering and Technology Research Center for Modernization of Hui Medicine, Ningxia Medical University, Yinchuan, China. State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijng, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Sesame oil has an excellent flavor and is widely appreciated. It has a higher price than other vegetable oils because of the high price of its raw materials, and different processing techniques also result in products of different quality levels, which can command different prices. In the market, there is a persistent problem of adulteration of sesame oil, driven by economic interests. The screening of volatile markers used to distinguish the authenticity of sesame oil raw materials and production processes is therefore very important. RESULTS: In this work, six markers related to the production processes and raw materials of sesame oil were screened by gas chromatography-tandem mass spectrometry (GC-MS/MS) combined with chemometric analysis. They were 3-methyl-2-butanone, 2-ethyl-5-methyl-pyrazine, guaiacol, 2,6-dimethyl-pyrazine, 5-methyl furfural, and ethyl-pyrazine. The concentration of these markers in sesame oil is between 10 and1000 times that found in other vegetable oils. However, only 3-methyl-2-butanone and 2-ethyl-5-methyl-pyrazine differed significantly as the result of the use of different production processes. Except for guaiacol, which was mainly derived from raw materials, the other five compounds mentioned above all result from the Maillard reaction during thermal processing. The six compounds mentioned above are sufficient to distinguish fraud involving sesame oil raw materials and production processes, and can identify accurately adulteration levels of 30% concentration. CONCLUSION: In this study, the classification markers can identify the adulteration of sesame oil accurately. These six compounds are therefore important for the authenticity of sesame oil and provide a theoretical basis for the rapid and accurate identification of the authenticity of sesame oil. (c) 2021 Society of Chemical Industry" |
| Keywords: | "Flavoring Agents/analysis Food Contamination/*analysis Furaldehyde/analysis Gas Chromatography-Mass Spectrometry Glycation End Products, Advanced/*analysis Guaiacol/*analysis Maillard Reaction Sesame Oil/*analysis Gc-ms/ms authenticity markers chemometric;" |
| Notes: | "MedlineLiu, Rui Chen, Hengye Wang, Shuo Wei, Liuna Yu, Yongjie Lan, Wei Yang, Jian Guo, Lanping Fu, Haiyan eng 21776321/National Natural Science Foundation of China/ 21868028/National Natural Science Foundation of China/ 31972164/National Natural Science Foundation of China/ 32001789/National Natural Science Foundation of China/ 2020YFC1712700/the National Key R&D Program of China/ CZP20007/the Talented Youth Cultivation Program from 'the Fundamental Research Funds for the Central Universities'/ England 2021/06/07 J Sci Food Agric. 2022 Jan 15; 102(1):250-258. doi: 10.1002/jsfa.11353. Epub 2021 Jun 22" |
