Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste

Ming Yang; Lixia Hou; Bingkai Wang; Xiaomei Sun; Lei Jin; Yifan Dong; Huamin Liu; Xuede Wang

Food Chemistry: X (Mar 2024)

Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste

Ming Yang,
Lixia Hou,
Bingkai Wang,
Xiaomei Sun,
Lei Jin,
Yifan Dong,
Huamin Liu,
Xuede Wang

Affiliations

Ming Yang: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
Lixia Hou: Corresponding author at: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, Henan, China.; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
Bingkai Wang: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
Xiaomei Sun: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
Lei Jin: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
Yifan Dong: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
Huamin Liu: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
Xuede Wang: College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

Journal volume & issue: Vol. 21
p. 101100

Abstract

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In this study, the influence of pre-regulation of the water content (5–25 %) on the harmful substances and aroma compounds of sesame paste (SP) was investigated. The results indicated that pre-regulation of the water content reduced the generation of harmful substances in SP. Notably, the total heterocyclic amine content in SP-15 was significantly lower than in other samples. SP-10 had the lowest total polycyclic aromatic hydrocarbon content, while SP-5 exhibited the lowest PAH4 content. Using solvent-assisted aroma evaporation and GC-O-MS, 50 aroma compounds were identified in SP. Pre-regulation of water content in SP led to an elevated concentration of heterocyclic compounds thereby imparting a diverse aromatic profile. It enhanced the perceived intensity of roasted sesame and salty pastry aromas while reducing the perceived intensity of fermentation and burnt aromas. The findings suggested the pre-regulation of the water content played a crucial role in aroma modulation and harmful substances control in SP.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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