Interactive effect of various fatty acids and the Maillard reaction of sesame meal enzymatic hydrolysates on aroma generation.

The underutilization of sesame meal, an oil processing by-product, has impeded the sustainable development of the sesame oil industry. This study innovatively investigated the interactive effects of key fatty acids in sesame oil and the Maillard reaction in sesame meal enzymatic hydrolysates (SMH) on aroma formation. Palmitic acid (C16:0), stearic acid (C18:0), arachidic acid (C20:0), oleic acid (C18:1n-9), linoleic acid (C18:2n-6), and α-linolenic acid (C18:3n-3) were individually added to SMH, and the mixtures were reacted at 160 °C for 40 min. Aroma-active compounds were extracted via solvent-assisted flavor evaporation (SAFE) and identified using gas chromatography-olfactometry-mass spectrometry (GC-O-MS), with identification verified by three trained panelists. Compared with SMH alone, the addition of fatty acids increased monosaccharide consumption rates from 57.89 % to 58.41 %-68.38 % and free amino acid consumption rates from 19.43 % to 20.86 %-27.16 % (p < 0.05). These fatty acids also enhanced browning intensity (measured by absorbance at 294 nm and 420 nm) and increased DPPH• scavenging activity by 3.70 % to 7.68 % (p < 0.05). Fatty acids with higher unsaturation and shorter chains more strongly promoted monosaccharide and amino acid consumption, and enhanced browning intensity and DPPH• scavenging activity. Such fatty acids also reduced aroma-active N-heterocyclics and phenolics but increased alkylpyrazines and ketones; notably, higher unsaturation also elevated S-heterocyclics and acids. Variations in volatile composition across fatty acid-SMH models resulted in distinct sensory aroma profiles. This study advances understanding of the intricate interactions between fatty acid oxidation and the Maillard reaction in sesame-derived systems, while providing theoretical guidance for utilizing sesame meal in diversified flavor production.