期刊
JOURNAL OF OLEO SCIENCE
卷 68, 期 6, 页码 551-558出版社
JAPAN OIL CHEMISTS SOC
DOI: 10.5650/jos.ess19014
关键词
the volatile compounds; taste attributes; processing; sesame pastes
资金
- Henan Provincial Scientific and Technological Research Projects [152102210272, 192102110103]
Sesame paste is used as a condiment in many parts of the world because of its unique flavor. In the study, the volatile compounds and flavor characteristics of sesame pastes processed at different temperatures (140 degrees C - 190 degrees C) were analysed by application of solid phase microextraction - gas chromatography/mass spectrometry analysis, odor activity value evaluation and sensory evaluation. For all the sesame pastes processed at the different temperatures, the pyrazine group had the highest content. The amount of the volatiles increased by 4.15-fold when the roasting temperature increased from 140 degrees C to 180 degrees C, which was mainly attributed to the increase of pyrazines, alkenes, ketones, thiazoles and pentylfuran. And accordingly, sesame paste prepared at 180 degrees C had the highest Odor Activity Value (OAV). Samples differed significantly in terms of aroma and total acceptability (p < 0.05). The sesame paste processed at 180 degrees C had a moderate roasted and sweet aroma, and the highest acceptability, followed by that processed at 170 degrees C. These results can be valuable for manufacturers to adjust the roasting process according to market demand for a particular flavor profile.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据