Developing the Procedure-enhanced Model of Ginger-infused Sesame Oil Based on Its Flavor and Functional Properties

Overview

Journal Food Chem X

Date 2024 Feb 29

PMID 38420504

Authors

Li-Yun Lin

Chih-Wei Chen

Hsin-Chun Chen

Tai-Liang Chen

Kai-Min Yang

Affiliations

Soon will be listed here.

Abstract

Ginger-infused sesame oil enriches the nutrition and provides enhanced flavor for the foods. An original processing procedure and module for evaluation were established in this study, using different raw materials (Guangdong and Chu ginger) and treatments (ginger powder, extract, and both). The quality, functionality, and flavor of the infused oils were evaluated. Ginger-infused sesame oil contained 0.58-3.22 µg/g of 6-gingerol, 0.21-0.88 µg/g of 6-shogaol. The number range of volatile compounds from 48 to 55 identified by gas chromatography-mass spectrometry varies depending on different process procedures. Agglomerative hierarchical clustering analysis revealed the flavor profiles were clustered by different varieties, while gingerol and phytosterol was by different treatments. In conclusion, sesame oil was an appropriate carrier for gingerol and phytosterol, which are characterized by higher antioxidant capacities ( < 0.05). These results show the benefits of developing infused oil products with enhanced functional and sensory properties.

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