Effect of Granulation on the Storage Stability and Flavour of Sesame Salt and Establishment of Shelf-life Prediction Model

In order to prolong the shelf life of sesame salt and delay the flavor attenuation,the granulated sesame salt was developed by granulation. The storage stability of granulated sesame salt and traditional sesame salt at different temperatures was investigated by accelerated test method,and then a shelf life prediction model was constructed to evaluate the effect of granulation on extending the shelf life of sesame salt. Meanwhile,GC-MS was used to compare and analyze the changes of flavor substances during storage. Results showed that in the process of storage,granulation and traditional sesame sesame salt hydrochloric acid value and peroxide value increased with temperature rising,under the same temperature,the acid value changes were no significant difference(P>0.05),the peroxide value changed significantly(P<0.05).Under the normal temperature(25 ℃),the shelf-life prediction of granulation sesame salt for 377 d,traditional sesame salt for 211 d. The relative contents of pyrazines,alkanes were decreased,while the relative contents of aldehydes,furans,alcohols and ketones were increased significantly. With the extension of storage time,the content of ketone which was the oxidation product in traditional sesame salt was much higher than that of the granulated sesame salt. The relative content of granulated sesame salt was higher than that of traditional sesame salt for aldehydes which contributed more to the flavor of sesame salt.Therefore,compared with the traditional sesame salt,granulation can delay the oxidation of the product,greatly improve the shelf life and preserve the flavor.