芝麻油為高價調味油品，可能成為經濟摻偽之標的。因此，本研究目的為鑑定芝麻油脂肪酸、氣味化合物、色差及黏度，並比較芝麻油摻混與儲藏後之差異，另篩選感測器研發以非破壞性快速檢測方法，與脂肪酸和氣味化合物比對，評估芝麻油的品質與摻偽。芝麻油以氣相層析火焰離子偵測器 (Gas chromatograph-flame ionization detector, GC-FID) 分析脂肪酸組成，主要為亞麻油酸 (41.60~45.78%) 與油酸 (36.30~41.64%)，其次為棕櫚酸 (9.13~10.07%) 與硬脂酸 (4.38~6.84%)。黑、白芝麻油均含有微量C18:1t (0.2~3.0 mg/g)，高溫烤焙芝麻之油含C18:1t較低溫烤焙高。以頂空固相微萃取 (Headspace solid-phase microextraction, HS-SPME) 芝麻油氣味化合物，經氣相層析質譜儀 (Gas chromatography-mass spectrometry, GC-MS) 鑑定，以Pyrazines種類與含量最多，氣味化合物稀釋分析 (Aroma extract dilution analysis, AEDA) 共鑑定出7種關鍵氣味化合物，包括2-Methoxyphenol (酚味、藥味)、3-Ethyl-2,5-dimethylpyrazine (咖啡味)、1H-Pyrrole-2-carboxaldehyde (甜味)、2-Furanmethanol (堅果味、甜味)、Acetylpyrazine (堅果味、烘烤味) 以及兩種未鑑定之化合物，其RI=1463 (堅果味、烘烤味)、RI=1494 (堅果味、咖啡味)。四品牌芝麻油中，DH以3-Ethyl-2,5-dimethylpyrazine、2-Furanmethanol及2-Methoxyphenol含量最高，FS以Acetylpyrazine和1H-Pyrrole-2-carboxaldehyde含量最高，SB的關鍵化合物含量皆低於其他品牌，芝麻油的風味特徵因品牌而異。芝麻油摻混大豆油≧5%、玉米油≧15%，可由脂肪酸組成之PCA判別芝麻油摻混。芝麻油的顏色隨著摻混量增加，L*和b*增加，a*降低，色差增大，黏度降低。芝麻油儲藏8個月後，C18:1t含量顯著 (p < 0.05) 增加，Hexanal、2-Pentylfuran、(E)-2-Octenal、Benzaldehyde和Hexanoic acid增加，Pyrazines減少，芝麻油的顏色改變，黏度則保持穩定。為研發非破壞性快速檢測方法，篩選出MQ-3、MQ-6、MQ-9、MQ-136、MQ-138、TGS-2600、TGS-2602和TGS-2020，其訊號反應與芝麻油濃度有依存性 (R > 0.89)，於Methylpyrazine 150 ppm以下有良好的線性關係 (R > 0.96)。篩選出的氣體感測器其反應依LDA可區分芝麻油摻混≧5% 的大豆油或玉米油。綜合本研究確定芝麻油C18:1t、Hexanal和Pyrazines之含量，可作為判斷芝麻油品質及摻混之化學指標，篩選出之氣體感測器，可應用於快速非破壞性檢測芝麻油摻混。

Sesame oil is a high-value seasoning oil that may be a target for economically-motivated adulteration (EMA). The aim of this study was to identify the fatty acid composition, volatile compounds, color difference, and viscosity of sesame oil, and to compare the differences between the wholesome and the adulterated or stored sesame oil. In addition, gas sensors were screened and selected to develop a gas sensing device for non-destructive quick detection method in conjunction with the chemical analyses of fatty acids and volatile compounds to evaluate the adulteration and quality of sesame oil. Using gas chromatograph-flame ionization detector (GC-FID), linoleic acid (41.60-45.78%) and oleic acid (36.17-41.54%) were identified as the main fatty acids, followed by palmitic acid (9.13-10.07%) and stearic acid (4.38-6.84%). Both black and white sesame oils contained small amounts of C18:1t (0.2-3.0 mg/g). Higher amount of C18:1t was found in oil made from sesame seeds roasted at higher temperature. The volatile compounds of sesame oil were extracted with the headspace solid-phase microextraction (HS-SPME) method and identified with gas chromatography-mass spectrometry (GC-MS). Pyrazines were the most prevalent volatile compounds in types and contents. Aroma extract dilution analysis (AEDA) sesame oils indicated seven key odor compounds : 2-Methoxyphenol (phenolic, medicinal), 3-Ethyl-2,5-dimethylpyrazine (coffee), 1H-Pyrrole-2-carboxaldehyde (sweet), 2-Furanmethanol (nutty, sweet), Acetylpyrazine (nutty, roasted), and two unidentified compounds with RI=1463 (nutty, roasted) and RI=1494 (nutty, coffee). Among the four brands of sesame oil, DH had the highest contents of 3-Ethyl-2,5-dimethylpyrazine, 2-Furanmethanol, and 2-Methoxyphenol, while FS had the highest content of Acetylpyrazine and 1H-Pyrrole-2-carboxaldehyde. SB had lower content of key aroma compounds than the other brands indicating the differences in flavor characteristics of brands of sesame oil. Sesame oil blended with soybean oil ≥5% or corn oil ≥15% was differentiated based on fatty acid composition. The color appearance of blended oils showed increases in L* and b* values and decrease in a* value, plus increase in color difference (ΔE). The oil viscosity (cP) decreases as blend level increases. After storage for 8 months, the C18:1t content significantly (p < 0.05) increased, and the lipid oxidation degradation products such as hexanal, 2-pentylfuran, (E)-2-octenal, benzaldehyde, and hexanoic acid increased, while pyrazines decreased. The color changed, but the viscosity (cP) remained stable. Gas sensors MQ-3, MQ-6, MQ-9, MQ-136, MQ-138, TGS-2600, TGS-2602, and TGS-2020 showed their dependency on sesame oil concentration (R > 0.89) and demonstrated good linear performance (R > 0.96) below 150 ppm of Methylpyrazine as a target volatile compound. The responses of these selected gas sensors were able to distinguish sesame oil blended with soybean or corn oil ≥5% based on linear discriminant analysis (LDA). This study confirms that C18:1t, hexanal, and pyrazines can serve as major chemical markers while oil color, and viscosity can be used as secondary indicators of sesame oil quality and adulteration. The selected gas sensors for sesame oil can be applied for rapid and non-destructive detection of sesame oil quality.

摘要 I
Abstract III
目錄 V
圖目錄 VII
表目錄 IX
壹、前言 1
貳、文獻回顧 3
2.1 芝麻生產現況 3
2.2 芝麻油加工 4
2.3 芝麻油的機能性成分 5
2.4 芝麻油揮發性化合物之生成 7
2.5 芝麻油揮發性化合物之組成 9
2.6 芝麻油外觀顏色 11
2.7 植物油摻偽鑑定之方法 12
2.8 氣體感測器於食品之應用 15
參、實驗架構 17
肆、材料與方法 18
4.1 材料 18
4.1.1 芝麻油 18
4.1.2 大豆油 18
4.1.3 玉米油 18
4.1.4 化學藥品 19
4.1.5 電子鼻感測器裝置 19
4.2 方法 21
4.2.1 脂肪酸分析 21
4.2.1.1. 脂肪酸甲酯化 21
4.2.1.2. 氣相層析-火焰離子偵測器 (GC-FID) 21
4.2.1.3. 油脂中各脂肪酸定量 21
4.2.2 芝麻油氣味分析 22
4.2.2.1. 頂空固相微萃取 (Headspace solid-phase microextraction, HS-SPME) 22
4.2.2.2. 揮發性化合物分析 22
4.2.2.3. 氣相層析嗅聞分析 (Gas chromatography-olfactometry, GC-O) 22
4.2.3 色差 23
4.2.4 黏度 23
4.2.5 氣體感測器分析 24
4.2.6 統計分析 25
伍、結果與討論 26
5.1. 芝麻油脂肪酸之組成 26
5.1.1. 芝麻油脂肪酸組成 26
5.1.2. 芝麻油儲藏後脂肪酸組成之變化 28
5.1.3. 芝麻油與大豆油、玉米油脂肪酸組成之差異 29
5.1.4. 芝麻油混油之脂肪酸組成 31
5.2. 芝麻油揮發性化合物之組成 39
5.2.1. 芝麻油之揮發性化合物 39
5.2.2. 芝麻油之關鍵氣味化合物 44
5.2.3. 芝麻油品牌間揮發性化合物之差異 47
5.2.4. 芝麻油儲藏後揮發性化合物之差異 50
5.3. 芝麻油的顏色 53
5.3.1. 芝麻油色差 53
5.3.2. 芝麻油儲藏後顏色之變化 55
5.3.3. 芝麻油混油之顏色變化 56
5.4. 芝麻油的黏度 57
5.4.1. 芝麻油黏度 57
5.4.2. 芝麻油儲藏後黏度之變化 58
5.4.3. 芝麻油混油黏度之差異 59
5.5. 氣體感測器檢測芝麻油品質之研發 60
5.5.1. 氣體感測器篩選、組裝與效能測試 60
5.5.2. 芝麻油混油感測鑑定 64
陸、結論 71
柒、參考文獻 73
捌、附錄 83

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