Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil

Abstract

The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and further used to prepare Maillard reaction products (MRPs) while protease hydrolysis (PH) and glucoamylase-protease hydrolysis (GPH) were used, and their respective Maillard products (PHM and GPHM) were added in the oils for reducing sugar and total sugar content determination, free amino acid determination, and color and descriptive sensory analysis, as well as electronic nose, SPME-GC-MS, odor activity value, and oxidative stability analyses. Results showed that the MRPs could be produced using the enzymatically hydrolyzed sesame meal without exogenous addition, and the oil flavor blended with GPHM (GPHM-SO) was significantly (p < 0.05) improved with the best sensory quality. The composition of pyrazines (119.35 μg/mL), furans (13.95 μg/mL), and sulfur substances (6.25 μg/mL) contributed positively to sensory properties in GPHM-SO, and 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine were characterized as the key flavor compounds with odor activity values of 7.01, 14.80, and 31.38, respectively. Furthermore, the oxidative stability of the oil was significantly improved with the addition of MRPs, and the shelf life of GPHM-SO was predicted to be extended by 1.9 times more than that of the crude oil based on the accelerated oxidation fitting analysis. In general, the MRPs derived only from sesame meal can enhance the flavor and oxidative stability of sesame oil and can be applied in the oil industry.

Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn (Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography–Ion Mobility Spectrometry and Gas Chromatography–Olfactory-Mass Spectrometry

“…Seven Pyrazine compounds with OAVs ≥ 1 were screened from the yellow horn seed oil, including 2,5-dimethylpyrazine (roasted, nutty, popcorn), 2-mthyl-6-methylpyrazine (roasted, baked potato), 2,3,5-trimethylpyrazine (roasted, nutty), 3-ethyl-2,5-dimethylpyrazine (roasted, nutty), 2-ethyl-3,5-dimethylpyrazine (nutty, roasted, sweet), 2,6-diethylpyrazine (roasted, nutty, sweet), and 2,3-diethyl-5-methylpyrazine (raw peanut, potato). 2, 6-diethylpyrazine, an important product of the Maillard reaction [51], has been identified as a key aroma compound in sesame oil [11] and virgin rapeseed oil [52], providing nutty and toasty profiles. The results suggest that the presence of these aroma compounds contributes to the development of a nuanced roasted and nutty aroma in yellow horn seed oil.…”

“…In the current process of plant oil production, raw materials are typically subjected to elevated temperatures of roasting prior to pressing to increase oil yield and enhance aroma [9]. Properly executed high-temperature roasting can enrich oils with aromatic substances through a series of reactions such as the Maillard reaction, lipid oxidation, Strecker degradation and caramelization [10], which generate a variety of aroma substances, including aldehydes, alcohols, and pyrazines [11].…”

Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil

“…The type of reducing sugar and amino acid is the main factor influencing the formation of various flavors. Previous studies have focused on the formation mechanism and flavor presentation of different classes of reducing sugars and amino acids in the MR. For example, Ma concluded that the MR between histidine and glucose generates numerous pyrazine flavoring substances that contribute significantly to the flavor of sesame oil( Ma et al, 2022 ). Zou( Zou, Gao, He, & Yang, 2018 )investigated the effect of bioproducts from the MR between reducing sugars and primary amino acids in the volatile composition of wheat germ oil during roasting.…”