Laboratory study demonstrates improved flavor and stability with reduced heterocyclic amines in low-temperature sesame paste, suggesting a safer industrial manufacturing method.
This research evaluated the impact of combined enzymatic treatments on the physicochemical properties of sesame paste. The quality attributes of sesame paste were systematically characterized, including texture properties, heterocyclic amine content, stability, volatile compounds, and microstructural characteristics. The results showed that the amino acid and polysaccharide content of the samples decreased significantly after the combined enzymatic treatments. Concurrently, the total color difference and volatile compound content increased with the extent of the Maillard reaction. Notably, enzymatic pretreatment with a cellulase-papain complex promoted thermal reactions at lower temperatures, producing a paste similar in color, flavor, and stability to that produced at higher temperatures, while reducing the formation of heterocyclic aromatic amines. These results indicate that stable, high-quality sesame paste can be produced by promoting the Maillard reaction through enzymatic treatment. This strategy provides new insights and methods for the industrial production of premium sesame paste products.
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Jin et al. (2026) studied this question.
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