ArticleFood chemistry: X2022
Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Low-temperature preparation of enzyme-treated sesame paste: Quality enhancement and hazard mitigation.Food chemistry: X · 2026Article
- Color Darkening and Pyrazine Accumulation Associated with Apparent Roasting Intensity and Aroma Quality in Commercial Sesame Paste.Foods (Basel, Switzerland) · 2026Article
- A Novel Polysaccharide from Walnut Dregs: Structural Features and Immunomodulatory Effects via Activation of MAPK Signaling Pathway.Foods (Basel, Switzerland) · 2026Article
- Advances in the Preparation, Characterization, and Bioactivity of Oligosaccharides From Traditional Chinese Medicine Polysaccharides: A Comprehensive Review.Chemistry & biodiversity · 2026Review
- A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control.Food chemistry: X · 2026Article
- Unveiling the Effects of Roasting Pre-Treatment on the Structural and Functional Properties ofFoods (Basel, Switzerland) · 2026Article
- Rice Bran-Derived Peptides with Antioxidant Activity: Effects of Enzymatic Hydrolysis UsingFoods (Basel, Switzerland) · 2026Article
- Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products.Journal of food science and technology · 2025Article
- Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications.Food science & nutrition · 2025Review
- Uncovering quality changes of shrimp (Food chemistry: X · 2024Article
- Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions.Heliyon · 2024Article
- Pre-regulation of the water content impacts on the flavor and harmful substances of sesame paste.Food chemistry: X · 2024Article
- Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS.Food chemistry: X · 2024Article
- Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS.Molecules (Basel, Switzerland) · 2023Article
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7 authors.
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Abstract
In this work, sesame oligosaccharides (SOL) and sesame protein isolate (SPI) were isolated from dehulled sesame meal, combined and then tested as a sesame model system, to investigate the effects of roasting temperature and duration on color and flavor. The results demonstrated that SOL was more easily degraded than SPI; specifically, SOL and SPI gradually degraded at 100 °C and 150 °C, respectively. FT-IR analysis showed that characteristic bonds existing in the roasted samples were somewhat destroyed. Galactose, fructose, lysine, cysteine, and arginine showed great reduction and played an important role in color variation and flavor compound formation according to monosaccharide and amino acid analysis. Total color difference (
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