Proceeding ICBB (The International Conference on Bioscience and Biotechnology)
Volume 1, Number 1, October 2011
ISSN 2088-9771

Effect Roasting of Indonesian Sesame Seed (Sesamum indicum L.) on Odour Profil and Degree of Liking of The Oil

Pudji Hastuti, Wahdan, Supriyanto, Supriyadi
Department of Food and Agricultural Product Technology, Gadjah Mada University, Jl. Flora Bulaksumur, Yogyakarta, Indonesia

Roasting of sesame seed is regarded as important treatment for developing the odour of sesame oil, however, the effect of the roasting condition on the odour in term of sensory profile has not reported yet. The aim of this study was to evaluate the effect of roasting condition on the odour profil of sesame oil. Roasting of sesame seed was carried out at three level of roasting temperature (180, 200 and 220o C) and three level of roasting time (10, 20, and 30 minutes), followed by pressing using hydraulic press at 140 kN for 5 minutes for obtaining the oil. The produced oil were evaluated for the odour profil by Descriptive Sensory Evaluation method using 8 trained panels, whereas degree of liking was determined by Hedonic Scale Scoring method using 30 untrained panels. The trained panels revealed that they perceived 13 odour stimulus in the sesame oil, namely: roasty, roasty coffee-like, roasty popcorn-like, roasty potato-like, earthy potato-like, caramel-like, mushroom-like, clove-like, burnt rubbery, burn sweet, meaty, spicy, sulforous onion-like. However their intensities were varies with the roasting condition. The odour profil was presented as spiderweb figure. The degree of liking was varies with the roasting condition and the panels. Beside the odour, it was revealed that appearence also affect the degree of liking.

Keywords: roasting, odour profil, sesame oil, descriptive sensory evaluation