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- Title
Determination of Main Bitter Compounds in Soaked and Germinated Sesame Pastes.
- Authors
Lixia Hou; Yujin Zhang; Cuicui Li; Xuede Wang; Wang, Selina C.
- Abstract
The flavor and taste of the foods play an important or even a decisive role in the acceptance and preference of the consumers. It was found that the sesame paste prepared with the germinated sesame seeds was bitter in our previous experiment. In the study, the volatile and non-volatile bitter-taste components of the sesame paste samples were comprehensively analyzed. 2-methylbutanal, hexanal, acetic acid, and butyric acid were the predominant volatile compounds in the soaked and germinated sesame pastes. Oxalate was significantly reduced by the germination (p < 0.05). The contents of sesaminoltriglucoside in sesame pastes ranged from 129.04 to 217.57 µg/g. Both total and individual free amino acid contents increased with the prolongation of the germinating time. The bitter-taste amino acid Arg had the highest score of Taste Activity Value for the bitterest sample made from the seeds germinated for 36 hours. The bitter-tasting Arg was first reported to impart a bitter taste to the germinated sesame paste.
- Subjects
TAHINI; VOLATILE organic compounds; BITTERNESS (Taste); GERMINATION; CONSUMER preferences
- Publication
Journal of Oleo Science, 2021, Vol 70, Issue 1, p31
- ISSN
1345-8957
- Publication type
Article
- DOI
10.5650/jos.ess20169