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.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.5650/jos.ess23253 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Producing high-colloidal-stability sesame paste: structural role of stone milling-modified protein.
J Sci Food Agric
November 2024
School of Food and Biological Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China.
Background: Sesame paste faces issues with poor colloidal stability during storage, thereby affecting product quality and consumer experience. This study aimed to modify the proteins in sesame paste through stone milling and investigated the differences in stability produced in this environment, with the goal of addressing this issue.
Results: As the number of grinding times increased from one to three, the median diameter of sesame paste significantly decreased from 85 to 74 μm (P < 0.
Peanut de-oiling at room temperature by micro-aqueous hydration: Co-destabilization driven by oleosome coalescence and protein aggregation.
Int J Biol Macromol
October 2024
Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; GuangDong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, Shenzhen 518060, China; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China. Electronic address:
Article Synopsis
- The peanut de-oiling industry needs better methods for removing oil from peanuts and other seeds without using heat.
- A new technique called micro-aqueous extraction (MAE) can remove over 93% of oil at room temperature and works for other seeds too.
- Scientists are studying how this method affects the tiny oil droplets in peanuts, finding that mixing and adding water can cause them to merge into bigger droplets and change the way proteins act, which could help improve the oil extraction process.
Valorization of sesame seed coat waste: phenolic composition, antibacterial efficacy, and nanoemulsion encapsulation for food preservation.
Front Nutr
June 2024
Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon.
The study highlighted the potential of sesame seed coat (SSC), typically discarded during sesame paste processing, as a valuable resource for valorization through extracting bioactive compounds. It examined the phenolic composition and antioxidant activity of SSC, and evaluated its antibacterial properties against foodborne pathogens such as O157:H7, and Typhimurium. Additionally, SSC underwent nanoemulsion coating, analyzed using dynamic light scattering and scanning electron microscopy, to enhance its application as a natural preservative.
View Article and Find Full Text PDFSAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages.
Food Chem
October 2024
College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Understanding the evolution of aroma profiles in stored sesame paste (SP) is essential for maintaining its quality. This study investigated the storage quality of SP and potential aroma markers indicative of sensory degradation. The descriptive sensory analysis demonstrated changes in aroma attributes during storage, transitioning from roasted sesame and nutty aromas to fermented and green aromas.
View Article and Find Full Text PDFAn Evaluation of the Physicochemical Properties of Sesame Paste Produced by Ball Milling Compared against Conventional Colloid Milling.
J Oleo Sci
May 2024
College of Food Science and Technology, Henan University of Technology.
The physicochemical characteristics and general food quality were greatly impacted by milling. In order to investigate the effect of milling technique for physicochemical properties of sesame paste of sesame paste, samples were prepared using ball mill and colloid mill by varying grinding times. The samples prepared by ball milling had the higher moisture contents (0.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!