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

文献类型： 外文期刊

作者： Yin, Wen-ting 1 ; Yang, Chen-jia 1 ; Yang, Hong-jun 1 ; Hu, Bei-bei 1 ; Zhang, Fan 1 ; Wang, Xue-de 1 ; Liu, Hua-min 1 ; Miao, Hong-mei 2 ;

作者机构： 1.Henan Univ Technol, Sch Food Sci & Technol, 100 Lianhua Rd, Zhengzhou 450001, Peoples R China

2.Henan Acad Agr Sci, Henan Sesame Res Ctr, Zhengzhou 450002, Peoples R China

关键词： Flavor formation; Sesame oil; Sesamol; Pyrazine; Lipid oxidation; Non -enzymatic browning

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 457 卷

页码：

收录情况： SCI

摘要： 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 degrees 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.

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