Sesamol works better than other sesame compounds at stopping oil from going bad, browning, and changing smell or taste when it's 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 tested sesamol, sesamin, and sesamolin in heated sesame oil models and found that sesamol had the biggest effect on flavor, color, and smell, just like the claim says.

Contradicting (0)

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No contradicting evidence found

Gold Standard Evidence Needed

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

Similar Assertions

Sesamol and sesamolin make heated sesame oil smell better by boosting nutty, roasted, and popcorn-like scents while cutting down on grassy or stale smells.

5

0

90%

Certain natural compounds in sesame oil — sesamol, sesamolin, and sesamin — seem to help prevent the oil from going bad when heated, by reducing harmful changes and boosting its ability to fight damaging molecules in the body.

5

0

85%

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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Sesame oil has natural compounds that help it stay fresh and not go bad, even when you cook with it at high heat.

6

0

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When sesame oil is heated while frying, one of its natural compounds turns into another that temporarily helps stop the oil from breaking down.

5

0

79%