Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil

Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil

The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and further used to prepare Maillard reaction products...

Full description

Bibliographic Details
Main Authors: Gang Ma, Shudong He, Shuyun Liu, Zuoyong Zhang, Tao Zhang, Lei Wang, Youshui Ma, Hanju Sun
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Molecules
Subjects:
sesame oil
sesame meal
Maillard reaction products
volatile compounds
oxidative stability
Online Access:https://www.mdpi.com/1420-3049/27/24/8857

Similar Items

Similar Items