Description
Stone grinding of sesame seeds produces a smooth, aromatic tahini paste while keeping volatile flavor compounds intact.
Technical
The low‑temperature mechanical shear ruptures sesame seed cells, releasing triglycerides and phenolic antioxidants. This process preserves volatile flavor compounds and prevents oxidation, yielding a creamy paste with a distinct nutty aroma.
Science
Primary Reaction
Mechanical shear ruptures sesame seed cells, releasing triglycerides and phenolic antioxidants, leading to low‑temperature oil extraction and minimal oxidation.
Sensory Profile
Aroma ()
nuttytoastyearthywarmsubtleroastedbutterycomplexfragrantdeep