Yang Yini, Wang Linhai, Deng Qianchun, Liu Ye, Zhou Qi
Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan, China.
Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China.
Compr Rev Food Sci Food Saf. 2025 May;24(3):e70155. doi: 10.1111/1541-4337.70155.
Sesame, an oilseed crop with a long history, is renowned for its distinctive flavor characteristics and diverse uses. In-depth research on the stable and potent flavor components in sesame not only enhances the taste and aroma of sesame products but also promotes their high-value utilization. This review comprehensively discusses the latest advancements in the flavor of processed sesame foods, systematically categorizing 187 compounds that contribute to the flavor. The focus is on sulfur-containing compounds and heterocyclic compounds. From a molecular sensory perspective, this study explores the impact of various factors on flavor profiles. Moreover, sesame seeds contain natural polyphenols, such as sesamin, sesamol, and sesamolin, which enhance the flavor and stability of sesame products and play a crucial role in maintaining the stability during processing and storage. Future research should focus on using machine learning models for real-time flavor optimization. This approach can leverage robust data analysis to adjust parameters promptly and achieve desired flavor outcomes. Additionally, integrating cutting-edge detection technology to establish a comprehensive sesame food flavor database will provide essential data for flavor research, simplify the flavor enhancement process, ensure scientific and efficient flavor adjustment, and maintain stable flavor quality. This will help to promote the development and utilization of nutritious and delicious sesame products in-line with consumer preferences, thereby driving growth in the sesame industry.
芝麻是一种历史悠久的油料作物，以其独特的风味特征和多样的用途而闻名。对芝麻中稳定且有效的风味成分进行深入研究，不仅能提升芝麻产品的口感和香气，还能促进其高价值利用。本综述全面讨论了加工芝麻食品风味的最新进展，系统地对187种有助于风味形成的化合物进行了分类。重点是含硫化合物和杂环化合物。从分子感官角度出发，本研究探讨了各种因素对风味特征的影响。此外，芝麻籽含有天然多酚，如芝麻素、芝麻酚和芝麻林素，它们增强了芝麻产品的风味和稳定性，并在加工和储存过程中保持稳定性方面发挥着关键作用。未来的研究应专注于使用机器学习模型进行实时风味优化。这种方法可以利用强大的数据分析迅速调整参数，实现理想的风味效果。此外，整合前沿检测技术建立全面的芝麻食品风味数据库，将为风味研究提供重要数据，简化风味增强过程，确保科学高效的风味调整，并保持稳定的风味质量。这将有助于推动符合消费者喜好的营养美味芝麻产品的开发和利用，从而推动芝麻产业的发展。
