Journal of Oleo Science
·
2019
·
IF 1.208
Lixia Hou,Yujin Zhang,Xuede Wang
Sesame paste is used as a condiment in many parts of the world because of its unique flavor. In the study, the volatile compounds and flavor characteristics of sesame pastes processed at different temperatures (140°C - 190°C) were analysed by application of solid phase microextraction - gas chromatography/mass spectrometry analysis, odor activity value evaluation and sensory evaluation. For all the sesame pastes processed at the different temperatures, the pyrazine group had the highest content. The amount of the volatiles increased by 4.15-fold when the roasting temperature increased from 140°C to 180°C, which was mainly attributed to the increase of pyrazines, alkenes, ketones, thiazoles and pentylfuran. And accordingly, sesame paste prepared at 180°C had the highest Odor Activity Value (OAV). Samples differed significantly in terms of aroma and total acceptability (p < 0.05). The sesame paste processed at 180°C had a moderate roasted and sweet aroma, and the highest acceptability, followed by that processed at 170°C. These results can be valuable for manufacturers to adjust the roasting process according to market demand for a particular flavor profile.
研究领域:
食品科学
·
化学分析
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 5
·e70227
·
IF 3.4
Li-Hua Pan,Xiao-Yu Liu,Run-Hao Lan,Shui-Zhong Luo,Zhi Zheng,Xi-Yang Zhong
Sesame paste is an attractive condiment, but it is high in fat and prone to oil-sauce separation during storage. Sesame seeds were infrared roasted, pressed to remove partial oil, and then ground to produce sesame paste with 35%–55% oil content. The physicochemical properties of the partially de-oiled sesame paste, including texture, particle size distribution, rheological properties, colloidal and oxidative stability, appearance, and microstructure, were analyzed. Additionally, its antioxidant profile, comprising phenolic composition, total phenolic content, lignans content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability, and ferric-reducing antioxidant power (FRAP), was examined. Moreover, the molecular traits of sesame paste protein isolates (SPPI) in the partially de-oiled sesame paste, such as secondary structure, surface hydrophobicity, and free sulfhydryl contents, were also analyzed. Results showed that compared to the non-infrared radiation (IR) roasted paste, the IR roasted sesame paste had a more homogeneous structure, smaller particle size, and better oxidation stability. The contents of total phenolics, sesamol, β-sheet, and free sulfhydryl groups in the IR roasted paste increased by 42.44%–81.86%, 1.12–1.48 mg/g, 18.84%–51.45%, and 20.29%–40.93%, respectively; however, the α-helix content of SPPI decreased by 42.34%–55.47%. The increase of the unfolded protein and phenolic compounds in the sesame paste may determine the rheological properties and antioxidant profiles of the IR roasted sesame paste and hence its storage stability by preventing the oil from separating and oxidizing during long-term storage. The IR roasted sesame paste with 40% oil content, labeled as SP IR 40, is acceptable for its good spreadability, appropriate fluidity, and high storage stability.
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）