A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction.

This study aimed to develop a novel method for creating roasted sesame oil (SO) flavoring under mild conditions. Fresh SO (FSO) was hydrolyzed by lipase to obtain ESO1, which was further oxidized by lipoxygenase to obtain ESO2. Compared with ESO1 or FSO, adding ESO2 to the Maillard reaction (MR) model comprising arginine, lysine, cysteine, serine, and glucose enhanced the consumption of glucose and amino acids, browning intensity, and formation of aroma-active alkylpyrazines, alkylfurans, thiazoles, thiophenes, MR-induced ketones and acids, while reducing lipid-derived ketones, aldehydes, and acids (p < 0.05). After reacting at 120 °C for 60 min, the ESO2-MR model generated a harmonious aroma profile most similar to that of conventional sesame oil extracted from roasted sesame (180 °C for 20 min). This indicates that a certain degree of enzymatic lipid oxidation is crucial for creating sesame oil flavoring through the interaction between lipid oxidation and the Maillard reaction.