Do cooled-down/chilled toasted black sesame seeds taste nearly raw again?
Toasting a grain causes the color to change due to Maillard reactions. These are chemical reactions between sugars and amino acids that occur in high heat. When the grain cools down, those newly formed chemicals are still present so the flavor will still be different. However, when something is warm, aroma molecules are more volatile, and it is easier to smell them. This is why cold toast still tastes "toasty" but not as good as warm toast.