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Sesamum indicum L. - Pedaliaceae - sesame, Sesam
Annual herb, 10-120cm tall, possible origin India or Africa, widely cultivated.
„The effect of roasting degree on the formation of volatile compounds in sesame seeds was investigated. Light- and deep-roasted sesame seed oils were steam distilled under reduced pressure, and volatiles from the distillate were separated by an adsorptive column method. The recoveries of total volatiles were 9726 and 2014 ppb from deep- and light-roasted oils, respectively. The relative amount of monoalkylpyrazines decreased in contrast to the increases of di- and trialkylpyrazines with increase in the degree of roasting. 1H-Pyrrole-2-carboxyaldehyde, the most abundant pyrrole, was the only volatile that decreased in deep-roasted oil. 4,5-Dimethylisothiazole, 4,5-dimethylthiazole, 2-propyl-4-methylthiazole, and 2-butyl-5-methylthiazole increased their relative amounts in deep-roasted oil. Hexanal, (E)-2-heptenal, and (E,E)-2,4-decadienal occurred in almost the same levels. Guaiacol and 2-furanmethanethiol increased from 32 to 321 ppb and from 6 to 40 ppb, respectively, in deep-roasted oil.“
[Quantitative comparison of volatile flavor compounds in deep-roasted and light-roasted sesame seed oil. Shimoda, M., Nakada, Y., Nakashima, M., Osajima, Y., Journal of agricultural and food chemistry, Vol.45(8), 1997, 3193-3196]
„Volatile compounds in the headspace gas of light and deep roasted sesame seed oil were analyzed by gas chromatography and gas chromatography-mass spectrometry. The present method resulted in good reproducibility (<6.6% as a relative standard deviation) in the determination of individual volatile components. About 64 compounds, including 30 heterocyclic compounds, 7 aliphatic aldehydes, 11 ketones, and 16 miscellaneous compounds, were identified. Peak area percentages of 2-methylpropanal, 2-butenal, 2- and 3-methylbutanal, 2-propanone, 2-butanone, 3-methyl-2-butanone, 2,3-butanedione, 2- and 3-methylfuran, and 2,5-dimethylfuran, all of which could not be detected by steam distillation and column adsorptive concentration (previous method), increased in deep roasted oil. Hexanal decreased from 6.13% to 2.55% in deep roasted oil. Compared with the previous method, pyridine, thiophenes, and sulfides could be detected only by the present method, but unsaturated aliphatic aldehydes could not.“
[Headspace Gas Analysis of Volatile Compounds of Light and Deep Roasted Sesame Seed Oil., Shimoda, M., et al.. Food Science and Technology International, Tokyo 4.1, 1998, 14-17]
Sesame allergy was reported by 0.1% (95% CI, 0.0% to 0.2%) in an US survey.
[US prevalence of self-reported peanut, tree nut, and sesame allergy: 11-year follow-up., Sicherer, S. H., Muñoz-Furlong, A., Godbold, J. H., Sampson, H. A., Journal of Allergy and Clinical Immunology, Vol.125(6), 2010, 1322-1326]
„Of 10,596 households surveyed in 2008 and 2009, 3666 responded (34.6% participation rate), of which 3613 completed the entire interview, representing 9667 individuals. The prevalence of perceived peanut allergy was 1.00% (95% CI, 0.80%-1.20%); tree nut, 1.22% (95% CI, 1.00%-1.44%); fish, 0.51% (95% CI, 0.37%-0.65%); shellfish, 1.60% (95% CI, 1.35%-1.86%); and sesame, 0.10% (95% CI, 0.04%-0.17%).“
[A population-based study on peanut, tree nut, fish, shellfish, and sesame allergy prevalence in Canada., Ben-Shoshan, M., Harrington, D. W., Soller, L., Fragapane, J., Joseph, L., St Pierre, Y., Clarke, A. E., Journal of Allergy and Clinical Immunology, Vol.125(6), 2010, 1327-1335] http://www.sciencedirect.com/science/article/pii/S0091674910005373
