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How sesame oil stays tasty when cooked
Original Title
Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems.
doi:10.1016/j.foodchem.2024.1400795%
Lower Quality
Methodology score · 5/100
Cross Sectional In Vitro
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What’s the bottom line?
Scientists tested how natural parts of sesame oil—called lignans—change how it smells and tastes when heated. They mixed these lignans with sugar and oil and cooked them to see what happened.
Score breakdown, methodology, COI, evidence analysis & raw study data
Publication
Authors
Yin WT, Yang CJ, Yang HJ, Hu BB, Zhang F, Wang XD, Liu HM, Miao HM