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...

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Bibliographic Details
Published in:Journal of Oleo Science 2024, Vol.73(5), pp.813-821
Main Authors: Yang, Ming, Hou, Lixia, Dong, Yifan, Wang, Bingkai, Liu, Huamin, Wang, Xuede
Format: Article
Language:eng ; jpn
Subjects:
AEDA
Aroma compounds
aroma difference
dehulled
Dilution
Gas chromatography
Mass spectrometry
Pastries
sensory evaluation
sesame paste
Xylene
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Summary: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.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.ess23253