Effect of Dehulling Pretreatment on the Flavor of Sesame Paste

• Published in: Journal of Oleo Science Vol. 73; no. 5; pp. 813 - 821
• Main Authors: Yang, Ming, Hou, Lixia, Dong, Yifan, Wang, Bingkai, Liu, Huamin, Wang, Xuede
• Format: Journal Article
• Language: English; Japanese
• Published: Japan Japan Oil Chemists' Society 2024; Japan Science and Technology Agency
• Subjects: AEDA; Aldehydes - analysis; Aroma compounds; aroma difference; dehulled; Dilution; Flavoring Agents - analysis; Food Handling - methods; Gas chromatography; Gas Chromatography-Mass Spectrometry; Mass spectrometry; Odorants - analysis; Pastries; Pyrazines - analysis; sensory evaluation; sesame paste; Sesamum - chemistry; Taste; Volatile Organic Compounds - analysis; Xylene; Xylenes - analysis; aroma difference; dehulled; sensory evaluation; sesame paste; AEDA
• ISSN: 1345-8957; 1347-3352
• DOI: 10.5650/jos.ess23253

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.