Effect of different processing methods on sesame flavor

In order to select the best processing technology of sesame pastes, this experiment used electronic nose and solid phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) to determine the volatile flavor compounds from the sesame pastes, which was hot worked separately by frying, baking and microwaving. The result showed that the electronic nose could distinguish the three types of sesame pastes and identify the significant differences among them. The SPME-GC-MS analyzed that the volatile flavor compounds mainly contained substances like pyrazines, alcohols, aldehydes and furans. The microwaving sesame pastes had the highest pyrazines content of 31.09% (frying was 14.97%, baking was 24.36%). The frying sesame pastes had the highest alcohols content of 17.17%. Moreover, furans in the three pastes were all more than 30%. It proved that by using both the E-Nose and SPME-GC-MS, changes in volatile flavor compounds of sesame pastes under different kinds of hotworking could be analyzed better. The main volatile flavor made from microwave heating was richer than others.