In this study, the effect of protease hydrolysis on the stability and flavor of a sesame oil–paste system was investigated. The optimum amount of protease addition, determined by testing the effects of protease addition on the improvement in the oil–paste separation of sesame paste (SP), was investigated using 7% neutral protease (NP), 5% papain (PP), 7% trypsin (TP), and 5% flavourzyme (FZ). The flavor differences among these four groups of samples were investigated, and storage experiments were conducted for 28 days to observe the changes i...
