Physicochemical and flavor profile characterization of sesame oils from different processing methods: Implications for quality control and market regulation.

Sesame oil represents a high-risk commodity due to its susceptibility to adulteration and safety concerns. The physicochemical properties and flavor profiles of oils produced via hot water extraction, cold pressing, and blending were analyzed. Fatty acid composition was determined using gas chromatography-mass spectrometry, while 3-monochloropropane-1,2-diol esters (3-MCPDEs) and glycerol esters (GEs) were quantified by isotope dilution-alkaline hydrolysis-GC-MS. Volatile compounds were characterized using an electronic nose and headspace solid-phase microextraction comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Oils from hot water extraction and pressing complied with China national standards, whereas the blended oil was characterized by altered fatty acid ratios. Elevated concentrations of 3-MCPDE and GEs were detected in commercial hot water-extracted and blended oils. Thirty-six volatile compounds were identified, and principal component analysis revealed distinct flavor profiles associated with each processing method. These findings provide a basis for adulteration detection and quality control through fatty acid and volatile compound profiling.