Sesame seed compounds change how the oil smells when cooked, by affecting chemical reactions and reducing certain smell-producing chemicals when heated.

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Pro

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Against

Evidence from Studies

Supporting (1)

5

Community contributions welcome

5

Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems.

Cross-Sectional Study

In Vitro

2024 Nov 1

The study added sesame seed compounds to oil and heated it, just like in the claim, and found they changed the smell by reducing certain chemicals that affect flavor.

Contradicting (0)

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No contradicting evidence found

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According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems.

Score: 5

DOI: 10.1016/j.foodchem.2024.140079

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