Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS
文献类型： 外文期刊
第一作者： Wang, Rui
作者： Wang, Rui;Wu, Lin-Xuan;Guo, Bing-Xin;Zhao, Peng-Hao;Yin, Wen -Ting;Liu, Hua -Min;Wang, Rui;Wu, Lin-Xuan;Guo, Bing-Xin;Zhao, Peng-Hao;Yin, Wen -Ting;Liu, Hua -Min;Mei, Hong-Xian;Duan, Ying-Hui
作者机构：
关键词： Sesame hull; Roast; Aroma-active compounds; Organoleptic evaluation; Flavor
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 21 卷
页码：
收录情况： SCI
摘要： 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-methoxy4-vinylphenol (OAV = 78), hulls (200 C-degrees) 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.
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