| Summary: | This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking. Using a check-all-that-apply (CATA) question and a hedonic scale, 150 consumers evaluated the acceptability and sensory characteristics of 5 sesame oil samples including an aqueous extracted oil (S1), a cold-pressed oil (S2), two batches of screw-pressed oils (S3 and S5) and one crude sesame oil (S4). Solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) was used to identify odour-active compounds. The results showed that roasting, extraction techniques and filtration process influenced sensory perception and the acceptability of sesame oils. Consumers liked roasted sesame oils more than the cold-pressed sesame oil and liked the aqueous extracted sesame oil the most. Sensory attributes “sweet smell”, “mellow”, “roasted”, “nutty”, “persistent”, “high-intense flavour” and “cooked sesame seed flavour” were drivers of liking, while “green”, “raw sesame seed”, “rancid”, “woody” and “fishy” were drivers of disliking. “Burnt” flavour was liked by some while disliked by others. Pyrazines contributed to roasted flavour; 2-acetylpyrrole, acetophenone and furfural contributed to nutty flavour; 2-pentyl-furan, 5-methyl-2-furancarboxaldehyde, and 2-phenyl-2-butenal contributed to sweet odour in the roasted sesame seeds. Nonanal, hexanal, 1-hexanol and ocimene were responsible for the “green” flavour perceived in the cold-pressed oil. This study provides valuable information for sesame manufacturers on how to improve the sensory qualities of sesame oils through process manipulation to meet the needs of diverse consumers.
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