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The commercial sesame oil was selected as the research subject and its volatile flavor components was extracted through solvent-assisted flavor evaporation (SAFE). Then, the aroma substances of the sesame oil were semi-quantitatively analyzed based on triple quadrupole gas chromatography-mass spectrometry. Finally, the relative odor activity values (ROAV) were combined to analyze the terms of volatile flavor contributions. The results showed that a total of 107 volatile flavor components were identified in sesame oil, of which 35 substances were seem as contributed flavor (ROAV≥0. 01), including 4 sulfides, 5 phenols, 10 pyrazines, 4 furans, 3 aldehydes, 4 thiazoles, 2 pyrroles, 2 thiophenes, and 1 indole. They provided "cabbage" "fishy" "sulfur" "smoky" "popcorn" "oil" and "roasted sesame". In particular, compounds 14 flavor components with ROAV≥0. 10 were determined as key flavor components, such as acetyl pyrazine, 2-furanmethanol, 2,3-dimethyl-pyrazine, 2,3,5-trimethylpyrazine, dimethyl disulfide, dimethyl trisulphide, methyl furfuryl disulfide, methyl thiolacetate, 4-vinyl-2- methoxyphenol, 2-methoxyphenol, hexanal, 2-ethyl-6-methyl-pyrazine, 2-methyl-3-furanothiol and 3-ethyl-2,5- dimethyl-pyrazine. Using this method to determine the key volatile flavor components of sesame oil, not only could expand the flavor database of sesame oil, but also could provide an important material basis for evaluating and regulating the flavor quality of sesame oil. [ABSTRACT FROM AUTHOR]

Objective: To observe the effect of occlusal interference on the afferent pathway of the trigeminal nerve and neuronal excitability in the trigeminal subnucleus caudalis (SPVC) of rats by electrical stimulation of the trigeminal ganglion (TG) and extracellular recordings of SPVC activities., Methods: Twenty male Wistar rats were randomly divided into control group and model group ( n =10). In the model group, occlusal interference for 30 consecutive days was induced using light-cured flowable resin on the right maxillary molars. During occlusal interference, the pain sensitivity was scored with von Frey Fibers in the masseter. Simultaneous recordings of electrical activities from the SPVC, electrocardiogram, body temperature and electromyogram of the breath muscles of the anesthetized rats were performed, and the responses evoked by electrical stimulation of the TG were analyzed., Results: Compared with the control rats, the rats in the model group showed significantly increased pain sensitivity scores ( P < 0.05) and increased spontaneous discharge frequency of the SPVC ( P < 0.05). The amplitude of the SPVC responses induced by electrical stimulation of the TG showed stimulus intensity-dependent changes ( P < 0.05), and the amplitude evoked by 4 mA and 8 mA stimulation was similar between the model group and the control group ( P >0.05). Train stimulation (0.2 ms, 1 mA, 30 s, 100 Hz) of the TG significantly increased the discharge frequency of the SPVC only in the rats in the model group ( P < 0.05)., Conclusions: The functional activities of the pain afferent pathway of the trigeminal nerve can be electrophysiologically monitored by electrical stimulation of the TG and extracellular recordings of SPVC activities in rats. Occlusal interference can increase the excitability of the neurons in the SPVC and enhance their sensitivities to TG afferent activation, suggesting the neural plasticity of the pain afferent pathway.