Effect of roasting on the formation of maillard reaction products in sesames

Sesame seed is highly susceptible to chemical changes because of consisting especially high lipid content and various amino acids. Among these chemical reactions, Maillard reaction is of great importance during roasting of sesame seeds. The aim of this master thesis is the investigation of Maillard reaction products and the changes in their concentrations in sesame seeds under different roasting conditions. For this purpose, 5-hydroxymethylfurfural, acrylamide, furan and dicarbonyl compounds (1-deoxyglucosone, 3-deoxyglucosone, methylglyoxal and diacetyl) together with glycation products namely furosine, carboxymethyllysine and carboxyethyllysine, were monitored as a result of roasting. Roasting induced the formation of 5-hydroxymethylfurfural, acrylamide, furan and dicarbonyl compounds significantly. After that, two different multiresponse kinetic models were asserted, in this way, major and less significant reaction steps of Maillard reaction and caramelization occurring during roasting of sesame seeds were uncovered.