Ming Yang, Lixia Hou, Yifan Dong, Bingkai Wang, Huamin Liu, Xuede Wang
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Effect of Dehulling Pretreatment on the Flavor of Sesame Paste
Gas chromatography-olfactory-mass spectrometry (GC-O-MS) combined with Aroma Extract Dilution Analysis (AEDA) were employed to characterize the key odor-active compounds in sesame paste (SP) and dehulled sesame paste (DSP). The AEDA results revealed the presence of 32 and 22 odor-active compounds in SP and DSP, respectively. Furthermore, 13 aroma compounds with FD ≥ 2, OAV ≥ 1, and VIP ≥ 1 were identified as key differential aroma compounds between SP and DSP. Specifically, compounds such as 3-methylbutyraldehyde (OAV = 100.70-442.57; fruity), 2-methylbutyraldehyde (OAV = 106.89-170.31; almond), m-xylene (FD = 16; salty pastry), and 2,5-dimethylpyrazine (FD = 8-16; roasted, salty pastry) played an important role in this differentiation. Additionally, the dehulling process led to increased fermented, sweet, green, and nutty aroma notes in DSP compared to the more pronounced burnt and roasted sesame aroma notes in SP. Our findings offer a theoretical foundation for the regulation of sesame paste aroma profiles.
期刊介绍：
The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils
such as related food products, detergents, natural products,
petroleum products, lipids and related proteins and sugars.
The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/
sensory/nutritional/toxicological evaluation related to agriculture and/or food.
graphical abstract Fullsize Image
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