Liu Tianyi, Shi Hai-Ming, Elejalde Untzizu, Chen Xiaodong
Wilmar Innovation Center, Wilmar International HQ, 28 Biopolis Rd., Singapore 138568, Singapore.
School of Materials Science and Engineering, Nanyang Technological University, Block N4.1, 50 Nanyang Ave., Singapore 639798, Singapore.
Foods. 2024 Oct 11;13(20):3230. doi: 10.3390/foods13203230.
Fragrant edible sesame oil is popular for its unique aroma. The aroma of sesame oil is determined by its volatile organic compound (VOC) profile. Sesame oils produced by different techniques could have different VOC profiles. In addition, blending fragrant sesame oil with refined oil could also alter the VOC profile of the final product. Current practices in aroma analysis, such as sensory evaluation and gas chromatography (GC), still face many restraints. Hence, there is a need for alternatives. We present a novel 14-unit multiplexed paper-based colorimetric sensor for fragrant sesame oil VOC analysis. The sensor was designed to visualize the VOC profile as a color "fingerprint". The sensor was validated with 55 branded sesame oil samples produced by two different techniques, i.e., hot pressing and small milling; the experimental results suggested a processing dependency in color VOC fingerprints. The sensor also demonstrated the potential to detect the change in sesame oil VOC profile due to blending with refined oil, with an estimated limit of detection down to 20% / of the refined oil. The colorimetric sensor might be used as a simple, rapid, and cost-effective analytical tool in the production and quality control of fragrant sesame oil.
香食用芝麻油因其独特的香气而广受欢迎。芝麻油的香气由其挥发性有机化合物（VOC）谱决定。不同工艺生产的芝麻油可能具有不同的VOC谱。此外，将香芝麻油与精炼油混合也会改变最终产品的VOC谱。目前的香气分析方法，如感官评价和气相色谱（GC），仍然面临许多限制。因此，需要其他方法。我们提出了一种用于香芝麻油VOC分析的新型14单元多路复用纸质比色传感器。该传感器旨在将VOC谱可视化为颜色“指纹”。该传感器用55个由两种不同工艺生产的品牌芝麻油样品进行了验证，即热榨和小磨；实验结果表明颜色VOC指纹存在加工依赖性。该传感器还展示了检测由于与精炼油混合而导致的芝麻油VOC谱变化的潜力，估计检测限低至精炼油的20%。该比色传感器可作为香芝麻油生产和质量控制中一种简单、快速且经济高效的分析工具。
