Description
Char‑toasting sesame seeds at 150–200 °C for 5–10 minutes produces a nutty, slightly sweet flavor with a crisp texture.
Technical
The process initiates Maillard reactions between reducing sugars and amino acids, forming melanoidins that contribute a deep nutty aroma. Simultaneously, sugar caramelization above 170 °C generates furans and aldehydes that add sweetness and complexity. Proper temperature control prevents oxidation of unsaturated fatty acids, preserving nutritional value and avoiding rancidity.
Science
Primary Reaction
Maillard reaction and sugar caramelization
Sensory Profile
Aroma ()
nuttytoastedcaramelsmokyfragrantroastedearthybutterytoastydeep