Characterization of the Volatile Compounds and Taste Attributes of Sesame Pastes Processed at Different Temperatures

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  • Hou Lixia
    College of Food Science and Technology, Henan University of Technology
  • Zhang Yujin
    College of Food Science and Technology, Henan University of Technology
  • Wang Xuede
    College of Food Science and Technology, Henan University of Technology

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<p>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°C - 190°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°C to 180°C, which was mainly attributed to the increase of pyrazines, alkenes, ketones, thiazoles and pentylfuran. And accordingly, sesame paste prepared at 180°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°C had a moderate roasted and sweet aroma, and the highest acceptability, followed by that processed at 170°C. These results can be valuable for manufacturers to adjust the roasting process according to market demand for a particular flavor profile.</p>

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