日本語版

roasted sesame paste

seasoning / seasoning-roasted-sesame-paste

焙煎ごまペースト

On this page (4 sections)
  1. Related entries (5)
  2. Composition and content (1)
  3. Sensory (1)
  4. Culture (2)
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Short definition

A seasoning with a thick texture, made by roasting sesame to bring out a fragrant aroma and then grinding it.

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Composition and content (1)

roasted sesame paste has candidate contributors to its bitterness: The paste made from sesame seeds that were neither soaked nor germinated (the control) had oxalic acid, which the authors call "the main bitter component of sesame paste", at 1.33 ± 0.17%, and sesaminol triglucoside (STG), a glycoside that, citing earlier work, they say "usually has a bitter taste", at 150.62 ± 16.59 μg/g. The taste activity values (TAV) of the bitter amino acids were Arg 0.84, Val 0.26, Phe 0.22, Ile 0.09, Met 0.07 and Leu 0.06, all below 1. The roasting conditions for the control are not stated.preliminary

Scope: Sesame paste made in the laboratory (the control). It is a chemical analysis only; the method, number of panelists, scale and bitterness scores of any sensory evaluation are not reported. The statement that oxalic acid is a bitter component is the authors' description, and the statement that glycosides are bitter is a citation of an earlier review; the contribution of STG was not directly confirmed. Because the description of oxalic acid also involves astringency, the amount of a component should not be read as the strength of bitterness.

CK in Table 2 (paste made from seeds that were neither soaked nor germinated) has oxalic acid 1.33 ± 0.17% and STG 150.62 ± 16.59 μg/g (n = 3). The TAVs for CK in Table 4 are Phe 0.22 ± 0.01, Val 0.26 ± 0.01, Met 0.07 ± 0.01, Ile 0.09 ± 0.01, Leu 0.06 ± 0.01 and Arg 0.84 ± 0.02. The main text states that "oxalic acid is a main bitter component of sesame paste" (a later part of the same section also says it reduces astringency), cites an earlier review as saying that "glycosides such as STG usually have a bitter taste", and says that substances with a TAV above 1 are regarded as active taste components. The paste from germinated seeds is described as made by bringing the seeds to 20 to 25% moisture, roasting at 130°C for about 40 minutes until yellow and brittle, cooling to about 45°C, and grinding in a colloid mill. The roasting conditions for the control CK are not stated.
Limitations: The paper does not report the method, number of panelists, scale or bitterness scores of any sensory evaluation, and the degree of bitterness was not measured. The description of oxalic acid's bitterness is the authors' description, and the description of glycosides' bitterness is a citation of an earlier review; the contribution of STG was not directly confirmed. Because the description of oxalic acid also involves astringency, the content should not be read as the strength of bitterness. The preparation is described mainly for germinated seeds, and it is not stated whether the control was roasted the same way.
Source: Determination of Main Bitter Compounds in Soaked and Germinated Sesame Pastes (Hou Lixia; Zhang Yujin; Li Cuicui; Wang Xuede; Wang Selina C, 2021) · full text checked
Show dataseasoning-roasted-sesame-paste —has_candidate_bitterness_contributors→ (the claim sentence above)
claim: clm-thin2-roasted-sesame-paste-bitter-candidates-control / type: composition / updated: 2026-10-28

Sensory (1)

roasted sesame paste — perceived bitterness is affected by: When the time for roasting sesame seeds in a microwave oven (900 W) was extended from 4 to 8 minutes, the intensities of burnt aroma, smoky aroma and bitterness (taste) in the pressed oil rose significantly (p < 0.05), in addition to roasted aroma, nutty aroma and caramel aroma. The oil from 6-minute roasting had weaker burnt and smoky aromas and weaker bitterness than the oil from hot-air roasting at 200°C for 20 minutes (p < 0.05). With 10 minutes of roasting, undesirable sensory characteristics, a strong bitterness and burnt smell, stood out.preliminary

Scope: Descriptive sensory evaluation (10 cm line scale) of oil pressed from roasted sesame seeds (sesame oil) by a trained panel of 10 (5 women, 5 men). It is not sesame paste. It is placed as indirect evidence on the relationship between roasting intensity and bitterness.

Note: The subject is oil, not the bitterness of paste. The main subject is the comparison of microwave and hot-air roasting; the bitterness scores are in Figure 5, and the claim relies on sentences in the main text. It is from the same institution as Hou 2021 (already included; College of Food Science and Technology, Henan University of Technology) and shares authors with it.

The abstract states that "microwave roasting (6 min) produced a sesame oil with stronger roasted sesame flavor and weaker bitterness and burnt flavor than hot air". The results state that when the microwave time was extended from 4 to 8 minutes, the perceived intensities of roasted aroma, nutty aroma, caramel-like aroma, burnt and smoky aromas and bitter taste of the sesame seeds increased progressively (p < 0.05); that oil pressed from seeds microwaved for 6 minutes had stronger roasted, nutty and caramel aromas and weaker burnt and smoky aromas and bitterness than oil from seeds roasted by hot air for 20 minutes (p < 0.05); and that at 8 minutes the roasted, nutty, caramel, burnt and smoky aromas and bitterness were stronger. The conclusion states that excessive microwave treatment (900 W, 10 min) increased the perception of undesirable sensory characteristics, including strong bitterness and burnt flavor.
Limitations: This is a test on sesame oil, not paste. The scores are in the figure, and the main-text sentences were transcribed. The chemical cause of the bitterness was not examined.
Source: Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil (Yin Wen-ting; Yang Chen-jia; He Xin-yun; Zhao Yu-hang; Liu Hua-min; Zhai Zhuo-qing; Wang Xue-de, 2023) · full text checked
Show dataseasoning-roasted-sesame-paste —has_perceived_bitterness_affected_by→ (the claim sentence above)
claim: clm-thin2-roasted-sesame-roast-intensity-bitter-taste-oil / type: sensory / updated: 2026-10-28

Culture (2)

roasted sesame paste is used as Seasonings that add a bitter dimension to dishesunverified

Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.

No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.

Show dataseasoning-roasted-sesame-paste —is_used_as→ (the claim sentence above)
claim: clm-seasoning-roasted-sesame-paste-candidate-role / type: cultural / updated: 2026-08-31
roasted sesame paste — sensory attribute: A manufacturer of sesame products explains that, among neri-goma, the paste made by grinding roasted sesame, black-sesame neri-goma has a stronger flavor than white-sesame neri-goma and may taste slightly bitter. It describes white-sesame neri-goma as having a smooth texture and a mellow, faintly sweet flavor.contextual

Scope: An explanation on the official website of the manufacturer (Kuki Sangyo), dated 2024-10-30. It is not the result of a sensory test.

Note: A manufacturer's explanation, with no panel or figures. The explanation is that how bitterness is perceived differs between black and white sesame. It is placed as support for the general way roasted sesame paste is described.

Context: The page explains neri-goma as smooth, paste-like sesame made by slowly grinding roasted sesame. In the section on how to choose, it states that white-sesame neri-goma has a smooth, creamy texture and a mild, faintly sweet flavor, while black-sesame neri-goma has a rich, aromatic flavor that is stronger than white sesame and may taste slightly bitter.
Limitations: There is no description of a numerical bitterness strength or a test method. It is an explanatory text close to advertising, limited to 1 sentence.
Source: もっと、“ねりごま“を楽しんでみませんか。（ごまのこと） (九鬼産業株式会社, 2024) · full text checked
Show dataseasoning-roasted-sesame-paste —has_sensory_attribute→ (the claim sentence above)
claim: clm-thin2-black-sesame-paste-slightly-bitter-kuki / type: cultural / updated: 2026-10-28

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