Determination of Main Bitter Compounds in Soaked and Germinated Sesame Pastes

Abstract

The flavor and taste of the foods play an important or even a decisive role in the acceptance and preference of the consumers. It was found that the sesame paste prepared with the germinated sesame seeds was bitter in our previous experiment. In the study, the volatile and non-volatile bitter-taste components of the sesame paste samples were comprehensively analyzed. 2-methylbutanal, hexanal, acetic acid, and butyric acid were the predominant volatile compounds in the soaked and germinated sesame pastes. Oxalate was significantly reduced by the germination (p < 0.05). The contents of sesaminoltriglucoside in sesame pastes ranged from 129.04 to 217.57 μg/g. Both total and individual free amino acid contents increased with the prolongation of the germinating time. The bitter-taste amino acid Arg had the highest score of Taste Activity Value for the bitterest sample made from the seeds germinated for 36 hours. The bitter-tasting Arg was first reported to impart a bitter taste to the germinated sesame paste.

Evaluation and Optimization of APGC Parameters for the Analysis of Selected Hop Essential Oil Volatiles

“…This allows the coverage of volatile and nonvolatile analytes on a single platform. Especially for food research, this combination is of considerable interest, as flavor is not only defined by the volatile fraction of a sample. , As ionization with APGC has been shown to result in mass spectra characterized by abundant molecular ions and/or protonated molecules and little fragmentation, − allowing the selection of high m/z ions for further MS/MS experiments, APGC–MS has been applied to various fields of research such as food, , metabolomics, − pesticides, , or steroids …”

“…Especially for food research, this combination is of considerable interest, as flavor is not only defined by the volatile fraction of a sample. 12,13 As ionization with APGC has been shown to result in mass spectra characterized by abundant molecular ions and/or protonated molecules and little fragmentation, 14−16 allowing the selection of high m/z ions for further MS/MS experiments, APGC−MS has been applied to various fields of research such as food, 17,18 metabolomics, 19−23 pesticides, 16,24 or steroids. 25 Ionization with APGC is an indirect ionization enabling two ionization mechanisms: charge transfer and protonation (Figure 1b).…”