• Food Science and Industry
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• v.50 no.4
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• pp.65-81
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• 2017

In Korea, sesame oil has been used as a flavor source mainly by edible oil since ancient times, and it has been used by domestic screw pressing. In the 1960's, the demand for edible oils and fats increased significantly due to the improvement of national income and changes in food consumption patterns. In the early 1970's, a few edible oil manufacturing companies with modern solvent extraction and refining plants were established. In Korea, edible oil manufacturers account for more than 85% of employees with 50 or fewer employees. In Korea, there is a very shortage of raw materials for edible oils and fats, domestic production of edible oil is decreasing year by year and import volume is continuously increasing. While importing the edible oil bearing ingredients including soybean and extracted oil in the past, recently mainly imports crude oil and refines it in Korea. Soybean oil, palm oil and tallow account for 70~90% of total imported edible oils. Due to the recent well-being trend, the demand for olive, canola and grapeseed oils as household edible oil has increased and the production of blended oil has been greatly increased. Since the late 1980's, people have recognized edible oil and fat as a food instead of seasoning ingredient and have increased their edible oil and fat intake in Korea. Since the early 2000's, refined oil and fat products produced in Korea have been exported and is increasing every year.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.648-652
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• 2003

Precise and rapid method out for distinguishing blended sesame oils through the electronic nose analysis was developed. Sesame oil was blended with corn oil at the ratio of 95 : 5, 90: 10, and 80 : 20 (w/w), respectively. Samples were then analyzed by gas chromatography, SPME-GC/MS, and the electronic nose composed of 12 different metal oxide sensors. Sensitivities $(delta\;R_{gas}/R_{air})$ of sensors from electronic nose were analyzed by principal component analysis (PCA). Proportion of the first principal component was 98.76%.

• Journal of the Korean Applied Science and Technology
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• v.16 no.1
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• pp.21-24
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• 1999

Sesame seed (Sesamum indicum L.) is an important seasoning in Korea and most korean consumer tend to eat the korean sesame seed as the best than other ones produced in oriental countries such as China and Japan. Near infrared reflectance spectroscopy (NIRS) was applied for discrimination according to geographical origin (Korea, China and so on) of sesame seeds. Near-infrared spectroscopy among the many kinds of techniques could provide a rapid screening, low cost solution to discriminate geographical origin of sesame seed. The objective of this study is to determine if NIR technique could be used to discriminate between the korean sesame seed and non-korean sesame seed by using the new method. Rapid, precise and nondestructive analysis method for determination of the geographic origin of sesame seeds were discriminated relative accurately according to geographical origin using PLS regression method.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.246-252
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• 1996

Changes in physicochemical properties of the defatted sesame meals at various roasting temperature and time have been studied. The roasting temperatures were $190^{\circ}C,\;210^{\circ}C,\;and\;230^{\circ}C,$ whereas roasting times were 5, 10, 20 and 30 minutes, The protein content of defatted sesame meals decreased during roasting and the oil content of the meals roasted at$210^{\circ}C$ for 10 minutes was 8.4%. The yields of sesame mea]s and oil, when roasted at $210^{\circ}C$ for 10 minutes, were 50.1% and 46.9%, respectively. The amino acids in sesame meals gradually decreased as roasting conditions became severe. Sucrose (162.6 mg%), glucose (37.7 mg%) and fructose (18.7 mg%) were detected in the raw sesame meals. The color of roasted sesame seeds and oils extracted from them became darker as the roasting temperature and time increased and the change in lightness greatly affected the total color change. The browning pigment of the sesame meal roasted at $190^{\circ}C$ was separated into a fraction I, II and III. When roasted at $230^{\circ}C$ for longer than 10 minutes, the soluble browning pigment decreased.

• Korean Chemical Engineering Research
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• v.59 no.2
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• pp.225-231
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• 2021

Sesame seed oil cakes are classified as the animal or plant origin among the flammable liquids, and the fire occurs due to the spontaneous ignition through the accumulation of heat during the storage of residues after the extraction of sesame oil. In order to elucidate the cause of the spontaneous ignition of sesame seed oil cakes, the thickness (3 cm, 5 cm, 7 cm and 14 cm) of the sample container was varied, and the spontaneous ignition temperature was measured depending on the storage volume. Thus, the spontaneous ignition temperature was measured to be 180 ℃ at the thickness of 3 cm, 160 ℃ at 5 cm, 145 ℃ at 7 cm and 130 ℃ at 14 cm. As the thickness of the sample container increased, the critical ignition temperature decreased, and the induction time to spontaneous ignition and the time to reach the maximum temperature became longer. Furthermore, the apparent activation energy by the critical ignition temperature, which is the average temperature of ignition and non-ignition, was 97.10 [kJ/mol]. With these data, ignition characteristics of sesame seed oil cakes were determined.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.86-97
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• 1988

Sesame(Sesamum indicum L.) is probably the most ancient oilseed crop known in the world. The seed of sesame is used in a variety of ways as food. The whole seed may be eaten raw, either roasted or parched, or fed to birds and stock. Sesame oil is used as a salad or cooking oil, in shortening, margarine and in the manufacture of soap. Minor uses are as a fixative in the perfume industry and formerly as a carrier for fatsoluble substances in pharmaceuticals such as penicillin. One of the minor constituents of sesame oil, sesamin, is used for its synergistic effect in pyrethrin insecticides, in addition of a small quantity of this substance markedly increases the effectiveness of fly sprays. The meal remaining after oil extraction can be used as and animal feed-stuff or as manure. In general sesame meal is considered to be equal to cottonseed or soybean meal as a protein supplement for livestock and poultry. It is especially high in certain amino-acids such as methionine, which is low in soybean meal, and thus can be combined with it or similar meal to form a more balanced ration. An attempt to summarize the literature review on quality improvement of sesame was made to discuss the accomplishments of the past and perspectives in the future. The reviews on quality improvement of sesame were mainly discussed in connection with the cultural practices and genetic informations in current status. The emphasis focussed on environmental variation of quality in cultural practices, such as harvest time, variety by location, climatic condition, fertilizer application, and growth regulator treatment. On the genetic variation of quality, it was discussed on variety background, mutation breeding, correlations, and inheritance of quality related characteristics. It also was discussed on relationship between quality and plant traits, storage condition or period, and seed coat color. Moreover, current research status were reviewed on some minor elements such as sesamin, oxalic acid, and trypsin inhibitor. As a results of the review, the lack of an effort to quality improvement in each utilization area was indicated as a problem area. More active efforts for the improvement of quality were also insufficient to incorporate the available genes for quality in breeding method or collection and analysis of breeding materials. Therefore, researches in the future would be recommended to emphasize on these problem areas.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.257-267
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• 2007

The possibility of rapid non-destructive qualitative and quantitative analysis of vegetable oils such as perilla, com, soybean and rapaseed oils in sesame oils was evaluated. A calibration equation calculated by MPLS(Modified Partial Least Squares) regression technique was developed and coefficients of determination for perilla oil, com oil, soybean oil and rapaseed oil contents were 0.9992, 0.9694, 0.9795 and 0.9790 respectively. According to the data obtained from validation study, $R^2$ of contents of perilla, com, soybean, rapaseed oils were 0.997, 0.848, 0.957 and 0.968, and SEP of content of them 0.747, 5.069, 3.063 and 3.000 by MPLS respectively. The results indicate that the NIRS procedure can potentially be used as a non-destructive analysis method for the rapid and simple measurement of sesame oil mixed with other vegetable oils. The detection limits of the NIRS for perilla oil, com oil, soybean oil and rapaseed oil were presumed as 2%, $15{\sim}20%,\;15{\sim}20%$ and 10%, respectively.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.234-241
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• 2014

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.304-309
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• 2006

Near infrared reflectance spectroscopy (NIRS) was used to develop a rapid and nondestructive method for the determination of fatty acid composition in sesame (Sesamum indicum L.) seed oil. A total of ninety-three samples of intact seeds were scanned in the reflectance mode of a scanning monochromator, and reference values for fatty acid composition were measured by gas-liquid chromatography. Calibration equations were developed using modified partial least square regression with internal cross validation (n=63). The equations obtained had low standard errors of cross-validation and moderate $R^2$ (coefficient of determination in calibration). Prediction of an external validation set (n=30) showed significant correlation between reference values and NIRS estimated values based on the SEP (standard error of prediction), $r^2$ (coefficient of determination in prediction) and the ratio of standard deviation (SD) of reference data to SEP. The models developed in this study had relatively higher values (more than 2.0) of SD/SEP(C) for oleic and linoleic acid, having good correlation between reference and NIRS estimate. The results indicated that NIRS, a nondestructive screening method could be used to rapidly determine fatty acid composition in sesame seeds in the breeding programs for high quality sesame oil.

• Journal of environmental and Sanitary engineering
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• v.10 no.3
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• pp.1.2-8
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• 1995

In the present study the sesamin and sesamol contents of the sesame extracts prepared from nine provinces in Korea were determined HPLC method. A comparative test was also carried out using the Villavecchia-suarez test, the red colored reaction for the sesamol and sesamol derivatives. The contents of sesamin and sesamol of the sesame oils from each area by the HPLC method were 0.57~0.78% and 0.010-0.023%, respectively. and the paralled results were obtained by the Villavecchia-suarez test and the HPLC method. The average contents of the sesamin was $0.68{\pm}0.074%$ by the HPLC method and the average absorbance of the Villavecchia-suarez test was $0.56{\pm}0.034$. The contents of sesamol from sesame oil by the HPLC method and the Villavecchia-suarez test were so low that it was not possible to correlate with the sesamin contents. The contents of sesamol from the sesame oil produced in Kyeong-gi and Jeon-nam provinces were $0.010{\pm}0.002%$ and $0.023{\pm}0.004$, respectively.