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Basic aroma components of roasted sesame seeds are analyzed and identified by GCMS. Roasted seeds are extracted directly by 2N HCl. After separating the solid by centri fuge, the pH of supernatant was raised to about 7 by 4N NaOH, and basic compounds extracted with diethyl ether. 2-Methylpyrazine, 2, 4(or 5)-dimethylthiazole, 2, 5-dimethylpyrazine, 2, 3-dimethylpyra zine, 2-ethyl-6-methylpyrazine, 2, 3, 5-trimethylpyrazine, 2, 5-dimethyl-3-ethylpyrazine, 2, 6-dimethyl-3-ethylpyrazine, 2-butyl-3-methylpyrazine, 2, 3-diethyl-5-methylpyrazine, 2, 6diethyl-3-methylpyrazine and 2-methyl-6, 7-dihydro-5 Hcyclopentapyrazine were identified by matching MS and gas chromatographic data with those of the authentic samples or published standard data. 2, 5-Dimethylpyrazine, 2, 3, 5-trimethylpyrazine and 2, 5-dimethyl-3-ethylpyrazine were seemed to be the major components in basic fraction from their quantities and threshold values. (Received May 23, 1973)

Identification of Basic Aroma Components of Roasted Sesame Seeds