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| Optimization of preparation of fragrant sesame oil by Maillard reaction |
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| DOI： |
| KeyWord:fragrant sesame oil sensory evaluation Maillard reaction sesame meal |
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| Abstract: |
| With refined sesame oil as raw material, fragrant sesame oil was prepared with three substrates of sesame cake, sesame meal and sesame residue under different enzymatic hydrolysis conditions based on Maillard reaction. The optimal reaction substrate and enzymatic hydrolysis condition were obtained by sensory evaluation. Then the preparation process of fragrant sesame oil was optimized by single factor experiment and orthogonal experiment. The results showed that the optimal preparation process conditions of fragrant sesame oil were obtained as follows: enzymatic hydrolysis pH 8.0, enzymatic hydrolysis time 30 h, with the supernatant and enzymatic precipitation (mass ratio 1∶ 1) after enzymatic hydrolysis of sesame meal as the reaction substrates, dosage of reducing sugar 2.5%, and no glycerol added. Under these conditions, the fragrant sesame oil met the national first-level sesame oil standard. Compared with the commercial sesame oil, fragrant sesame oil had a stronger sesame flavor, stronger flavor persistence and the comprehensive sensory score could reach 5.5 points. |
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