Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems.
Food Chem
; 457: 140079, 2024 Nov 01.
Article
en En
| MEDLINE
| ID: mdl-38901343
ABSTRACT
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.
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Texto completo:
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Base de datos:
MEDLINE
Asunto principal:
Oxidación-Reducción
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Aceite de Sésamo
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Reacción de Maillard
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Lignanos
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Sesamum
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Odorantes
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article