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

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.

Sesamol works better than other sesame compounds at stopping oil from going bad, browning, and changing smell or taste when it's heated.

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

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.