Abstract: In order to study the differences and processing properties of sesame paste among different sesame varieties, four sesame samples, two white and two black, were collected to analyzing the physicochemical characters, sensory qualities, texture characters, colloidal stabilities and rheological properties. The results showed that the content of crude protein, crude fiber, ash and oxalic acid in black sesame paste were significantly higher than that of white sesame paste (p<0.05). The average score was 7.17 for the white sesame paste in the sensory evaluation, which was higher than the average score of 6.29 for the black sesame paste, and the bitter taste of the black sesame paste was extremely high. The results of texture characters showed that there were a significant difference in thickness and hardness between black and white sesame paste (p<0.05). The thickness, hardness, cohesiveness and viscosity of Yuzhi 11 were 184.66 g·s, 30.53 g, 30.91 g and 43.21 g·s, respectively. The emulsion stability of the four varieties varied from 4.30% to 6.90%. The emulsion stability of the black sesame paste was lower than that of the white sesame paste, which meant the oil separation was not easy to occur compared with the white sesame paste. However, in terms of oxidation stability, there was great difference between black and white sesame seeds. The rheological analysis showed that the sesame paste was a non-Newtonian pseudo plastic fluid, and the rheological properties of the sesame paste prepared by different varieties were quite different.