germinated sesame paste
seasoning / seasoning-germinated-sesame-paste
発芽ごまペースト
Germinated sesame paste is an experimental sesame paste soaked and germinated before roasting and grinding. Candidate bitterness constituents were compared across germination times.
On this page (8 sections)
Reading the bitterness
Germinated sesame paste is an experimental paste made by soaking white sesame seeds in water, germinating them for a set time, then roasting and grinding them. It has been used to compare candidate bitterness constituents across germination-time conditions. In paste soaked for 2 hours, germinated for 36 hours, and roasted at 130℃ for about 40 minutes (SG2-36), the free amino acid arginine was detected at 90.82 mg/100 g. Its taste activity value (TAV), calculated by dividing by a previously reported bitterness threshold, was 1.82, above the threshold; the study lists arginine as one candidate contributor to bitterness.
This figure alone is not enough to establish arginine as the cause of the paste's overall bitterness. The paper does not give a method for a sensory test in which people actually tasted and rated bitterness, and TAV does not guarantee that a compound causes bitterness in the food matrix itself. Moreover, the description 「最も苦い」 (in translation: "most bitter") relies on an earlier experiment rather than on this paper's own findings; the conditions of that experiment cannot be checked from this paper alone.
Oxalic acid is also treated as one of the main bitter constituents of germinated sesame paste. Its content fell significantly from 1.33% under soaking only (SG2-0) to 0.65% after 29 hours of germination (SG2-29), 51.13% below the control (CK, 1.33%). It rose somewhat again to 0.83% after 36 hours of germination (SG2-36).
Sesaminol triglucoside (STG), a lignan glucoside, has been reported as bitter in earlier research, and this paper quantifies its content without conducting a sensory bitterness test. Content ranged from 129.04 to 217.57 μg/g, highest under soaking only (SG2-0, 217.57 μg/g) and lowest after 29 hours of germination (SG2-29, 129.04 μg/g). The control (CK) was 150.62 μg/g; SG2-0 and SG2-9 were significantly higher than the control.
Sources for this overview
Determination of Main Bitter Compounds in Soaked and Germinated Sesame Pastes
Checked for this overview: Checked the arginine concentration and calculated TAV for SG2-36. / Checked that no sensory-test procedure was described. / The change in oxalic acid content with germination time and comparison with the control. / The range of STG content with germination time and comparison with the control.
Follow the connections
germinated sesame paste →has candidate contributors …→ L-arginine
Measured values (2)
| Kind | Compound | Target | Value | Conditions | Source |
|---|---|---|---|---|---|
| concentration | L-arginine | germinated sesame paste | 90.82 mg/100 g | SG2-36 sprouted sesame paste (Table 4。) | Hou Lixia, 2021 |
| DoT | L-arginine | germinated sesame paste | 1.82 TAV | SG2-36 sprouted sesame paste (Value calculated by dividing concentration by the reported threshold of 50 mg/100 g. Does not confirm sensory causation.) | Hou Lixia, 2021 |
Values are the reported values of each source (with units and conditions). Thresholds and EC50 depend on the panel and method; they are not single true values.
Hypotheses and recipe candidates for this entry are on the Japanese page.
Structured claims — open a section to read each claim's confidence, evidence and limits
Composition and content (3)
Scope: Paste SG2-36, after 2 hours of soaking, 36 hours of germination, and roasting at about 130°C for 40 minutes
Note: Arg's TAV was above 1, but the present paper does not present a sensory-test design, and 『最も苦い』 (in translation: 'the most bitter') depends on the description in an earlier experiment.
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seasoning-germinated-sesame-paste —has_candidate_bitterness_contributors→ compound-arginineScope: Layer: food. Experimental paste made from white sesame seeds soaked for 2 hours, germinated for 0–36 hours, and roasted at 130℃ (SG2-0–SG2-36 series), compared with an unsoaked, ungerminated control (CK).
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seasoning-germinated-sesame-paste —has_composition→ "Oxalic acid is one of the main bitter constituents in germinated sesame paste. Its content fell significantly from 1.33% after soaking only (SG2-0) to 0.65% after 29 hours of germination (SG2-29), 51.13% below the 1.33% control, then rose slightly to 0.83% after 36 hours of germination (SG2-36)."Scope: Layer: food. Experimental paste made from white sesame seeds soaked for 2 hours, germinated for 0–36 hours, and roasted at 130℃ (SG2-0–SG2-36 series), compared with an unsoaked, ungerminated control (CK).
Show data
seasoning-germinated-sesame-paste —has_composition→ "Sesaminol triglucoside (STG) is a major lignan glucoside of sesame seeds and is bitter. Its content in germinated sesame paste ranged from 129.04 to 217.57 μg/g: highest with soaking only (SG2-0, 217.57 μg/g) and lowest after 29 hours of germination (SG2-29, 129.04 μg/g). The control (CK) was 150.62 μg/g, and SG2-0 and SG2-9 were significantly higher than the control."Sensory (1)
Scope: An interpretation of the conclusion of Hou et al. 2021
Note: An audit claim that points out a missing method. It does not dismiss arginine as a candidate.
Show data
seasoning-germinated-sesame-paste —has_methodological_limitation→ "The present paper has no independent sensory-evaluation method, so the chemical TAV alone cannot establish the cause of bitterness in the paste as a whole"