Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil
Gang Ma,
Shudong He,
Shuyun Liu,
Zuoyong Zhang,
Tao Zhang,
Lei Wang,
Youshui Ma,
Hanju Sun
Affiliations
Gang Ma
School of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, China
Shudong He
School of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, China
Shuyun Liu
School of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, China
Zuoyong Zhang
School of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, China
Tao Zhang
School of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, China
Lei Wang
School of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, China
Youshui Ma
Anhui Fengyang Yushan Grease Co., Ltd., Fengyang 233100, China
Hanju Sun
School of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Key Laboratory for Agricultural Products Procssing of Anhui Province, Hefei University of Technology, Hefei 230009, China
The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and further used to prepare Maillard reaction products (MRPs) while protease hydrolysis (PH) and glucoamylase-protease hydrolysis (GPH) were used, and their respective Maillard products (PHM and GPHM) were added in the oils for reducing sugar and total sugar content determination, free amino acid determination, and color and descriptive sensory analysis, as well as electronic nose, SPME-GC-MS, odor activity value, and oxidative stability analyses. Results showed that the MRPs could be produced using the enzymatically hydrolyzed sesame meal without exogenous addition, and the oil flavor blended with GPHM (GPHM-SO) was significantly (p < 0.05) improved with the best sensory quality. The composition of pyrazines (119.35 μg/mL), furans (13.95 μg/mL), and sulfur substances (6.25 μg/mL) contributed positively to sensory properties in GPHM-SO, and 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine were characterized as the key flavor compounds with odor activity values of 7.01, 14.80, and 31.38, respectively. Furthermore, the oxidative stability of the oil was significantly improved with the addition of MRPs, and the shelf life of GPHM-SO was predicted to be extended by 1.9 times more than that of the crude oil based on the accelerated oxidation fitting analysis. In general, the MRPs derived only from sesame meal can enhance the flavor and oxidative stability of sesame oil and can be applied in the oil industry.
