Effects of Germination on Physico-chemical Properties of Sesame Seeds and Volatile Components of Sesame Paste
Sesame seeds were sprouted at various times to elucidate the effects of germination on main physico-chemical properties of sesame seeds and the flavor of sesame paste.The results showed there was no significant difference in moisture and ash content (P ＞ 0.05)and remarkable decrease in crude protein content during germination,while the crude fatty content gradually decreased as the development of germination.Analyzing the composition of fatty acid,it was shown that relative percentages of stearic acid and oleic acid are stable,linoleic acid and linolenic acid contents fluctuate,palmitic acid content increase in the whole germination.The volatile components in the germinated sesame paste were pyrazines,aldehydes,alkanes,alkene,phenols,alcohols,pyrrole,etc.The volatile components species increased during germination,especially the number of pyrazines increased from 5 to 10 kinds.
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