A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction

Abstract

This study aimed to develop a novel method for creating roasted sesame oil (SO) flavoring under mild conditions. Fresh SO (FSO) was hydrolyzed by lipase to obtain ESO₁, which was further oxidized by lipoxygenase to obtain ESO₂. Compared with ESO₁ or FSO, adding ESO₂ to the Maillard reaction (MR) model comprising arginine, lysine, cysteine, serine, and glucose enhanced the consumption of glucose and amino acids, browning intensity, and formation of aroma-active alkylpyrazines, alkylfurans, thiazoles, thiophenes, MR-induced ketones and acids, while reducing lipid-derived ketones, aldehydes, and acids (p < 0.05). After reacting at 120 °C for 60 min, the ESO₂-MR model generated a harmonious aroma profile most similar to that of conventional sesame oil extracted from roasted sesame (180 °C for 20 min). This indicates that a certain degree of enzymatic lipid oxidation is crucial for creating sesame oil flavoring through the interaction between lipid oxidation and the Maillard reaction.