Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems.

Autor: Yin WT; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Yang CJ; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Yang HJ; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Hu BB; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Zhang F; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Wang XD; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China., Liu HM; School of Food Science and Technology, Henan University of Technology, 100 Lianhua Road, Zhengzhou 450001, China. Electronic address: hmliu@haut.edu.cn., Miao HM; Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 01; Vol. 457, pp. 140079. Date of Electronic Publication: 2024 Jun 11.
DOI: 10.1016/j.foodchem.2024.140079
Abstrakt: The unknown effect of sesame lignans on aroma formation in sesame oil via the Maillard reaction (MR) and lipid oxidation was investigated. Sesamin, sesamolin, or sesamol was added to 3 models: lysine+glucose (MR), cold-pressed sesame oil (SO), and MR + SO, and were heated at 120 °C for 60 min. All three lignans suppressed SO oxidation while increasing DPPH scavenging ability (p < 0.05). Lignans increased depletions of lysine and glucose and MR browning (p < 0.05). Lignans reduced most aroma-active pyrazines, aldehydes, ketones, alcohols, and esters (p < 0.05). Sesamol and sesamolin increased perceptions of the preferable aromas of nutty, roasted sesame, and popcorn while reducing the undesirable green and rancid aromas (p < 0.05). Sesamol demonstrated a stronger effect on lipid oxidation, MR browning, aroma formation, and sensory perception than sesamin and sesamolin. This study suggests that sesame lignans can modulate aroma formation and sensory perception of sesame oil by interacting with the MR and lipid oxidation pathways.
Competing Interests: Declaration of competing interest 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.
(Copyright © 2023. Published by Elsevier Ltd.)
Databáze: MEDLINE
Externí odkaz: