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


  • Pudji Hastuti Universitas Gadjah Mada
  • Wahdan Universitas Gadjah Mada
  • Supriyanto Universitas Gadjah Mada
  • Supriyadi Universitas Gadjah Mada


roasting, odour profil, sesame oil, descriptive sensory evaluation


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 2200C) 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.




How to Cite

Hastuti, P. ., Wahdan, Supriyanto, & Supriyadi. (2011). Effect Roasting of Indonesian Sesame Seed (Sesamum indicum L.) on Odour Profil and Degree of Liking of The Oil. Proceeding ICBB (The International Conference on Bioscience and Biotechnology), 1(1), A44-A49. Retrieved from https://sunankalijaga.org/prosiding/index.php/icbb/article/view/152