Moisture content in dehulled sesame seeds: A key factor affecting the aroma and safety quality of sesame paste (tahini)

Abstract

This study aimed to investigate the influence of the moisture content of dehulled sesame seeds on the aroma formation and harmful substances in sesame paste (SP). The SP samples were made of dehulled sesame seeds with moisture contents of 5%, 10%, 15%, 20%, and 25% and denoted as T5, T10, T15, T20, and T25, respectively. The results revealed that adjusting the moisture content had a significant impact on aroma compounds, color intensity, and sensory properties. SP pre‐adjusted to a moisture content of 10% exhibited the smallest L* value and the highest browning strength. Using gas chromatography–olfactometry–mass spectrometry analysis, the researchers identified 38 aroma‐active compounds in the SP, with pyrazines being the most abundant, contributing to roasted sesame and nutty aromas. Additionally, the presence of pyrrole and furan derivatives led to enhanced caramel and almond aromas, positively influencing the overall sensory properties. T10 demonstrated the highest levels of roasted sesame and nutty odors. Furthermore, the regulation of moisture content also affected the formation of harmful compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons (PAHs). Notably, the sample made of the sesame seeds with 10% and 15% moisture content exhibited the lowest total PAHs content (18.21–28.91 ng/g) and PAH4 content (non‐detectable‐0.15 ng/g). The carcinogen benzo[a]pyrene was not detected in any of the samples, ensuring a safer product. The pre‐adjustment of moisture content in SP appears to be a promising approach to improve both its flavor and safety qualities.