Abstract：
The formation mechanism behind the sophisticated aromas of sesame oil (SO) has not been elucidated. The interaction effects of the Maillard reaction (MR) and lipid oxidation on the aroma formation of fragrant sesame oil were investigated in model reaction systems made of l-lysine (Lys) and d-glucose (Glc) with or without fresh SO (FSO) or oxidized SO (OSO). The addition of OSO to the Lys-Glc model increased the MR browning at 294 nm and 420 nm and enhanced the DPPH radical scavenging activity greater than the addition of FSO (p < 0.05). The presence of lysine and glucose inhibited the oxidation of sesame oil, reduced the loss of γ-tocopherol, and facilitated the formation of sesamol (p < 0.05). The Maillard-lipid interaction led to the increased concentrations of some of the alkylpyrazines, alkylfurans, and MR-derived ketones and acids (p < 0.05) while reducing the concentrations of other pyrazines, lipid-derived furans, aliphatic aldehydes, ketones, alcohols, and acids (p < 0.05). The addition of FSO to the MR model enhanced the characteristic roasted, nutty, sweet, and fatty aromas in sesame oil (p < 0.05), while excessive lipid oxidation (OSO) brought about an unpleasant oxidized odor and reduced the characteristic aromas. This study helps to understand the sophisticated aroma formation mechanism in sesame oil and provides scientific instruction for precise flavor control in the production of sesame oil.
摘要：
芝麻油（SO）复杂香气背后的形成机制尚未阐明。在有或没有新鲜SO（FSO）或氧化SO（OSO）的情况下，在由l-赖氨酸（Lys）和d-葡萄糖（Glc）制成的模型反应系统中研究了美拉德反应（MR）和脂质氧化对芳香芝麻油香气形成的相互作用影响。向Lys-Glc模型中添加OSO增加了294nm和420nm处的MR褐变，并比添加FSO增强了DPPH自由基清除活性（p<0.05）。赖氨酸和葡萄糖的存在抑制了芝麻油的氧化，减少了γ-生育酚的损失，并促进芝麻酚的形成(p<0.05)。美拉德-脂质相互作用导致一些烷基吡嗪的浓度增加，烷基呋喃,和MR衍生的酮和酸（p<0.05），同时降低其他吡嗪的浓度，脂质衍生的呋喃，脂肪醛，酮,酒精,和酸（p<0.05）。在MR模型中添加FSO增强了烘烤的特性，坚果,甜，和芝麻油中的脂肪香气（p<0.05），而过度的脂质氧化（OSO）带来了令人不快的氧化气味并减少了特征性的香气。该研究有助于了解芝麻油中复杂的香气形成机理，为芝麻油生产中的精确风味控制提供科学指导。
