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Key aroma-active compounds in brown sugar and their influence on sweetness.
Food Chem. 2021 May 30; 345:128826.FC

Abstract

Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) were used in conjunction with aroma extraction dilution analysis (AEDA), odor activity values (OAVs), and sensory evaluation to analyze the effects of the key aroma-active compounds on sweetness. A total of 37 aroma-active compounds were obtained, mainly including ketones, pyrazines, alkanes, phenols and alcohols, which contributed caramel, sweet and fruity notes to brown sugar. Among them, furfural, benzeneacetaldehyde, 2,3-butanedione, β-damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of sugar solution because of the congruency of the aroma attributes and sweetness.

Authors+Show Affiliations

School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China.Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China. Electronic address: chendw@gxu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33601657

Citation

Liu, Jie, et al. "Key Aroma-active Compounds in Brown Sugar and Their Influence On Sweetness." Food Chemistry, vol. 345, 2021, p. 128826.
Liu J, Wan P, Xie C, et al. Key aroma-active compounds in brown sugar and their influence on sweetness. Food Chem. 2021;345:128826.
Liu, J., Wan, P., Xie, C., & Chen, D. W. (2021). Key aroma-active compounds in brown sugar and their influence on sweetness. Food Chemistry, 345, 128826. https://doi.org/10.1016/j.foodchem.2020.128826
Liu J, et al. Key Aroma-active Compounds in Brown Sugar and Their Influence On Sweetness. Food Chem. 2021 May 30;345:128826. PubMed PMID: 33601657.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Key aroma-active compounds in brown sugar and their influence on sweetness. AU - Liu,Jie, AU - Wan,Peng, AU - Xie,Caifeng, AU - Chen,De-Wei, Y1 - 2020/12/07/ PY - 2020/08/28/received PY - 2020/11/26/revised PY - 2020/12/02/accepted PY - 2021/2/19/entrez PY - 2021/2/20/pubmed PY - 2021/3/26/medline KW - AEDA KW - Aroma KW - Brown sugar KW - GC–MS–O KW - Odor activity values KW - Sweetness KW - V-SDE SP - 128826 EP - 128826 JF - Food chemistry JO - Food Chem VL - 345 N2 - Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) were used in conjunction with aroma extraction dilution analysis (AEDA), odor activity values (OAVs), and sensory evaluation to analyze the effects of the key aroma-active compounds on sweetness. A total of 37 aroma-active compounds were obtained, mainly including ketones, pyrazines, alkanes, phenols and alcohols, which contributed caramel, sweet and fruity notes to brown sugar. Among them, furfural, benzeneacetaldehyde, 2,3-butanedione, β-damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of sugar solution because of the congruency of the aroma attributes and sweetness. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33601657/Key_aroma_active_compounds_in_brown_sugar_and_their_influence_on_sweetness_ DB - PRIME DP - Unbound Medicine ER -