摘要 : This study aimed to investigate the influence of the moisture content of dehulledsesame seeds on the aroma formation and harmful substances in sesame paste(SP). The SP samples were made of dehulled sesame seeds with moisture conte... 展开 This study aimed to investigate the influence of the moisture content of dehulledsesame seeds on the aroma formation and harmful substances in sesame paste(SP). The SP samples were made of dehulled sesame seeds with moisture contentsof 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 significantimpact on aroma compounds, color intensity, and sensory properties.SP pre-adjusted to a moisture content of 10% exhibited the smallest L* value andthe highest browning strength. Using gas chromatography–olfactometry–massspectrometry analysis, the researchers identified 38 aroma-active compounds inthe SP, with pyrazines being the most abundant, contributing to roasted sesameand nutty aromas. Additionally, the presence of pyrrole and furan derivativesled to enhanced caramel and almond aromas, positively influencing the overallsensory properties. T10 demonstrated the highest levels of roasted sesameand nutty odors. Furthermore, the regulation of moisture content also affectedthe formation of harmful compounds, such as heterocyclic amines and polycyclicaromatic hydrocarbons (PAHs). Notably, the sample made of the sesameseeds 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 carcinogenbenzo[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 promisingapproach to improve both its flavor and safety qualities. 收起