Tags

Type your tag names separated by a space and hit enter

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS.
Molecules. 2022 Sep 10; 27(18)M

Abstract

Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 80 odor compounds, including 5 alcohols, 9 aldehydes, 8 phenols, 21 acids, 14 ketones, 5 esters, 12 pyrazines, and 6 other compounds, were detected. The fingerprint analysis of the brown sugar odor compounds showed 90% similarity, indicating a close relationship among the odor properties of brown sugar in each province. Moreover, the orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to identify the compounds contributing to the volatile classification of the brown sugar from three provinces, which confirmed that OPLS-DA could be a potential tool to distinguish the brown sugar of three origins.

Links

PMC Free PDF

Authors+Show Affiliations

Chen E
Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Zhao S
Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China.
Song H
Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Zhang Y
Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Lu W
Beijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, China. COFCO Sugar Co., Ltd., Key Laboratory of Quality & Safety Control for Sugar Crops and Tomato, Ministry of Agriculture of the PRC, Changji 831100, China.

MeSH

AlcoholsAldehydesChinaEstersKetonesOdorantsOlfactometryPhenolsPyrazinesSugarsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36144613

Citation

Chen, Erbao, et al. "Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS." Molecules (Basel, Switzerland), vol. 27, no. 18, 2022.
Chen E, Zhao S, Song H, et al. Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. Molecules. 2022;27(18).
Chen, E., Zhao, S., Song, H., Zhang, Y., & Lu, W. (2022). Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. Molecules (Basel, Switzerland), 27(18). https://doi.org/10.3390/molecules27185878
Chen E, et al. Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. Molecules. 2022 Sep 10;27(18) PubMed PMID: 36144613.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. AU - Chen,Erbao, AU - Zhao,Shuna, AU - Song,Huanlu, AU - Zhang,Yu, AU - Lu,Wanyao, Y1 - 2022/09/10/ PY - 2022/08/15/received PY - 2022/08/31/revised PY - 2022/09/01/accepted PY - 2022/9/23/entrez PY - 2022/9/24/pubmed PY - 2022/9/28/medline KW - GC-O-MS KW - fingerprint KW - non-centrifugal cane sugar (NCS) KW - orthogonal partial least squares discriminant analysis (OPLS-DA) JF - Molecules (Basel, Switzerland) JO - Molecules VL - 27 IS - 18 N2 - Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 80 odor compounds, including 5 alcohols, 9 aldehydes, 8 phenols, 21 acids, 14 ketones, 5 esters, 12 pyrazines, and 6 other compounds, were detected. The fingerprint analysis of the brown sugar odor compounds showed 90% similarity, indicating a close relationship among the odor properties of brown sugar in each province. Moreover, the orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to identify the compounds contributing to the volatile classification of the brown sugar from three provinces, which confirmed that OPLS-DA could be a potential tool to distinguish the brown sugar of three origins. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/36144613/Analysis_and_Comparison_of_Aroma_Compounds_of_Brown_Sugar_in_Guangdong_Guangxi_and_Yunnan_Using_GC_O_MS_ DB - PRIME DP - Unbound Medicine ER -
Grapherence [↑22]

Related Citations

More