Roasting sesame seeds at different temperatures affects the quality of the oil produced. Higher roasting temperatures lead to darker color and changes in taste. Oils roasted at 250°C had lower levels of certain fats and compounds, but still contained important antioxidants. The best quality oil was obtained by roasting at 160-180°C for 25 minutes, 200°C for 15 minutes, or 220°C for 5 minutes. Oils roasted above 220°C had a burnt and bitter taste.