Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS.

Autor:	Wang R; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Wu LX; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Guo BX; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Zhao PH; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Yin WT; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Liu HM; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Mei HX; Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China., Duan YH; Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China.
Jazyk:	angličtina
Zdroj:	Food chemistry: X [Food Chem X] 2024 Feb 09; Vol. 21, pp. 101203. Date of Electronic Publication: 2024 Feb 09 (Print Publication: 2024).
DOI:	10.1016/j.fochx.2024.101203
Abstrakt:	The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles. 140 Compounds were identified as aroma-active compounds, including 36 key aroma compounds (odor activity value, OAV ≥ 1). Among them, furanone (caramel-like, OAV = 80), 3-methylbutanal (fruity, OAV = 124), and 2-methoxy-4-vinylphenol (burnt, smoky, OAV = 160) gave hulls (180 °C) sweet, burnt, and smoky aroma. Due to the contribution of vanillin (fatty, sweet milk, OAV = 45), 2-hydroxy-3-butanone (caramel-like, roast, OAV = 46), and 2-methoxy-4-vinylphenol (OAV = 78), hulls (200 °C) shown strong sweet and roast note. These results identified compounds that contributed significantly to the aroma of sesame hulls and elucidated the contribution of sesame hulls to the flavor of roasted whole seeds and sesame oil. Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (© 2024 The Author(s).)
Databáze:	MEDLINE
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