This study aims to investigate the formation mechanism of 5-hydroxymethylfurfural and acrylamide in sesame seeds during roasting. Sesame seeds were roasted at 180, 200, and 220 degrees C for different time intervals, and changes in the concentration of sucrose, free amino acids, asparagine, 3-deoxyglucosone, 5-hydroxymethylfurfural, and acrylamide were monitored. Multiresponse kinetic modelling was used to develop a reaction model including possible ways of 5-hydroxymethylfurfural and acrylamide formation. According to this, sucrose degraded into glucose and fructofuranosyl cation under dry conditions and high temperatures during sesame roasting. The results of the kinetic model indicated that glucose mostly degraded to 3-deoxyglucosone formation and 5-hydroxymethylfurfural formation was mostly originated from fructofuranosyl cation. Additionally, acrylamide formation through the reaction of asparagine with 5-hydroxymethylfurfural was kinetically important than its reaction with glucose or 3-deoxyglucosone. Multiresponse kinetic modelling provided understanding the roles of intermediates giving rise to the formation of acrylamide and 5-hydroxymethylfurfural in roasted sesame seeds.