Why doesn't sesame oil taste fragrant after blending

The lack of fragrance after blending sesame oil is mainly due to the addition of other low-priced oils or additives, which dilute or destroy the aroma components of pure sesame oil. Pure sesame oil contains abundant volatile aromatic compounds such as sesamin and sesamin, while the proportion of these components in blended oil decreases, naturally weakening the aroma. The factors that affect the aroma of sesame oil mainly include raw material quality, processing technology, storage conditions, adulteration ratio, oxidation degree, etc.

Pure sesame oil is made using traditional water substitution or pressing methods, which can maximize the preservation of the natural aroma components of sesame. The Maillard reaction generated during high-temperature frying of sesame seeds can form unique aroma substances, while blended oil is often extracted using insufficiently roasted raw materials or chemical leaching methods, resulting in insufficient production of aroma substances. Some producers add neutral oils such as soybean oil and rapeseed oil to reduce costs. These oils themselves do not have a special odor, but they dilute the rich aroma of sesame oil.

Some inferior blended oils may add essence to imitate the aroma of sesame, but the fragrance of artificial essence is single and has poor persistence, which is significantly different from the level sense of natural fragrance. Long term exposure to light or high temperature environments can lead to oxidation and rancidity of unsaturated fatty acids in sesame oil, resulting in not only the disappearance of fragrance but also the production of halal flavor. Aromatic oils packaged in transparent containers or stored for a long time after opening will significantly accelerate their aroma evaporation rate.

When purchasing, the color of the oil can be observed. Pure sesame oil has a deep amber color and poor transparency, while blended oil has a lighter color. Under low temperature conditions, pure sesame oil may appear slightly cloudy or flocculent, while blended oil remains clear. Daily storage should be sealed in dark glass bottles and placed in a cool, dark place. It is recommended to use them within three months after opening. When cooking, avoid high temperatures and prolonged heating. Dripping the mixed dishes or soup before leaving the pot can better preserve the aroma.