The study looked at how different fatty acids change in sesame seeds as they grow. They found that early on, there were seven types of fatty acids, but this reduced to four in mature seeds. The main fatty acids in mature seeds were linoleic acid and oleic acid. The total amount of fatty acids in the seeds increased, peaked around 38 days after flowering, and then decreased. Oleic acid and linoleic acid increased together and were the most important fatty acids in sesame seeds. Genes for FAD2 and SAD play a big role in determining the fatty acid composition in sesame seeds.