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<p>This study investigates the valorization of sesame hulls, an industrial byproduct, by systematically examining the evolution of key aroma compounds at various roasting temperatures (150, 180, and 210&#xa0;°C) using molecular sensory science techniques. Sensory evaluation revealed a distinct gradient in the aroma profile, transitioning from a mild cereal note at 150&#xa0;°C to a balanced roasted aroma with subtle char notes at 180&#xa0;°C and culminating in an intense smoky and roasted sesame character at 210&#xa0;°C. A total of 55 aroma-active compounds were identified using gas chromatography–olfactometry-mass spectrometry (GC-O-MS) and aroma extraction dilution analysis (AEDA), with heterocyclic compounds constituting the predominant category. Relative odor activity values (ROAV) were calculated to determine the key aroma components at each roasting stage. Guaiacol and 4-hydroxy-3-methoxystyrene were identified as the critical compounds contributing to the pronounced smoky character at 210&#xa0;°C, with concentrations of 3684.31&#xa0;µg/kg and 7144.05&#xa0;µg/kg. Furthermore, the significant increase in the ROAV of heterocyclic compounds, including furfural and 5-methylfurfural, was responsible for the intense roasted and burnt flavors. This research elucidates the chemical basis and formation mechanisms of the characteristic aroma of roasted sesame hulls, thereby providing a theoretical foundation for its development as a sustainable natural flavoring agent.</p>

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The Missing Piece of Sesame Aroma: Unlocking the Aromatic Contribution of Sesame Hull via Molecular Sensory Science

  • 期刊论文

  • 发表日期：

    2026年1月22日

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  • Liang Feng,
  • Wenyi Yan,
  • Yifei Man,
  • Mengying Liu,
  • Risheng Zhong,
  • Yuge Zhao,
  • Huifei Li,
  • Shuqi Wang,
  • Haitao Chen,
  • Jie Sun,
  • Huiying Zhang,
  • Ning Zhang,
  • Baoguo Sun

摘要

This study investigates the valorization of sesame hulls, an industrial byproduct, by systematically examining the evolution of key aroma compounds at various roasting temperatures (150, 180, and 210 °C) using molecular sensory science techniques. Sensory evaluation revealed a distinct gradient in the aroma profile, transitioning from a mild cereal note at 150 °C to a balanced roasted aroma with subtle char notes at 180 °C and culminating in an intense smoky and roasted sesame character at 210 °C. A total of 55 aroma-active compounds were identified using gas chromatography–olfactometry-mass spectrometry (GC-O-MS) and aroma extraction dilution analysis (AEDA), with heterocyclic compounds constituting the predominant category. Relative odor activity values (ROAV) were calculated to determine the key aroma components at each roasting stage. Guaiacol and 4-hydroxy-3-methoxystyrene were identified as the critical compounds contributing to the pronounced smoky character at 210 °C, with concentrations of 3684.31 µg/kg and 7144.05 µg/kg. Furthermore, the significant increase in the ROAV of heterocyclic compounds, including furfural and 5-methylfurfural, was responsible for the intense roasted and burnt flavors. This research elucidates the chemical basis and formation mechanisms of the characteristic aroma of roasted sesame hulls, thereby providing a theoretical foundation for its development as a sustainable natural flavoring agent.