摘要
Sesame oil, esteemed for its robust aroma and high content of unsaturated fatty acids and micronutrients, depends predominantly on seed roasting to develop its characteristic flavor. However, this high-temperature process is associated with the risk of generating hazardous compounds, including benzo[a]pyrene (BaP), 3-monochloropropane-1,2-diol esters (3-MCPDE), and glycidyl esters (GEs), which have raised increasing regulatory concerns worldwide. In this study, an integrated approach was employed, encompassing sample morphology, physicochemical properties, levels of hazardous substances, and flavor profiles, to systematically investigate the influence of roasting conditions (180–260 °C for 10–40 minutes) on the quality, safety, and flavor of hot-water-substitution-extracted sesame oil. Results revealed that roasting induced significant microstructural degradation in the sesame seeds, darkened the oil color, and lowered the acid value, while the peroxide value was increased. Importantly, the concentrations of BaP, 3-MCPDE, and GEs exhibited a pronounced rise when roasting temperature exceeded 220 °C, establishing this threshold as a critical control point for process safety. The relative contents of polyunsaturated fatty acids, such as linoleic and linolenic acid, were slightly reduced under intensified roasting. In parallel, a concomitant increase in key volatile compounds was confirmed by electronic-nose analysis, with short-chain alkanes, aldehydes, and alcohols identified as the principal volatile substances. It was concluded that roasting conditions must be meticulously optimized to balance flavor development against the formation of processing contaminants and the degradation of nutritional components. These findings provide a crucial theoretical foundation for refining industrial sesame-oil production and for establishing science-based criteria in market quality supervision and regulatory standards.
危险品化学品经营许可证（带存储）