Cargando…

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS

A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds. Of these compounds, 10 were with high...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Erbao, Song, Huanlu, Li, Yi, Chen, Haijun, Wang, Bao, Che, Xianing, Zhang, Yu, Zhao, Shuna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056611/
https://www.ncbi.nlm.nih.gov/pubmed/35516501
http://dx.doi.org/10.1039/d0ra05963c
_version_ 1784697701565202432
author Chen, Erbao
Song, Huanlu
Li, Yi
Chen, Haijun
Wang, Bao
Che, Xianing
Zhang, Yu
Zhao, Shuna
author_facet Chen, Erbao
Song, Huanlu
Li, Yi
Chen, Haijun
Wang, Bao
Che, Xianing
Zhang, Yu
Zhao, Shuna
author_sort Chen, Erbao
collection PubMed
description A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds. Of these compounds, 10 were with high flavor dilution (FD) factors based on the aroma extract dilution analysis (AEDA). 4-Hydroxy-2,5-dimethyl-3(2H)furanone exhibited the highest FD factor of 2187, followed by (E)-2-nonenal, 2-hydroxy-3-methyl-2-cyclopentene-1-one, and 4-allyl-2,6-dimethoxyphenol with a FD factor of 729. The odor compounds showed no significant change and were similar to that of sugarcane during the first four steps in the production of non-centrifugal cane sugar. In the middle three stages, the heating slightly affected the aroma composition. Additionally, a prolonged period of high-temperature heating, lead to the production of the Maillard reaction products, such as pyrazines, pyrroles, and furans, differentiating the step to be unique from the previous seven stages. However, the content of the NCS odorants was significantly reduced due to the loss of odor compounds during the drying process.
format Online
Article
Text
id pubmed-9056611
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher The Royal Society of Chemistry
record_format MEDLINE/PubMed
spelling pubmed-90566112022-05-04 Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS Chen, Erbao Song, Huanlu Li, Yi Chen, Haijun Wang, Bao Che, Xianing Zhang, Yu Zhao, Shuna RSC Adv Chemistry A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds. Of these compounds, 10 were with high flavor dilution (FD) factors based on the aroma extract dilution analysis (AEDA). 4-Hydroxy-2,5-dimethyl-3(2H)furanone exhibited the highest FD factor of 2187, followed by (E)-2-nonenal, 2-hydroxy-3-methyl-2-cyclopentene-1-one, and 4-allyl-2,6-dimethoxyphenol with a FD factor of 729. The odor compounds showed no significant change and were similar to that of sugarcane during the first four steps in the production of non-centrifugal cane sugar. In the middle three stages, the heating slightly affected the aroma composition. Additionally, a prolonged period of high-temperature heating, lead to the production of the Maillard reaction products, such as pyrazines, pyrroles, and furans, differentiating the step to be unique from the previous seven stages. However, the content of the NCS odorants was significantly reduced due to the loss of odor compounds during the drying process. The Royal Society of Chemistry 2020-09-01 /pmc/articles/PMC9056611/ /pubmed/35516501 http://dx.doi.org/10.1039/d0ra05963c Text en This journal is © The Royal Society of Chemistry https://creativecommons.org/licenses/by-nc/3.0/
spellingShingle Chemistry
Chen, Erbao
Song, Huanlu
Li, Yi
Chen, Haijun
Wang, Bao
Che, Xianing
Zhang, Yu
Zhao, Shuna
Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
title Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
title_full Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
title_fullStr Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
title_full_unstemmed Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
title_short Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS
title_sort analysis of aroma components from sugarcane to non-centrifugal cane sugar using gc-o-ms
topic Chemistry
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056611/
https://www.ncbi.nlm.nih.gov/pubmed/35516501
http://dx.doi.org/10.1039/d0ra05963c
work_keys_str_mv AT chenerbao analysisofaromacomponentsfromsugarcanetononcentrifugalcanesugarusinggcoms
AT songhuanlu analysisofaromacomponentsfromsugarcanetononcentrifugalcanesugarusinggcoms
AT liyi analysisofaromacomponentsfromsugarcanetononcentrifugalcanesugarusinggcoms
AT chenhaijun analysisofaromacomponentsfromsugarcanetononcentrifugalcanesugarusinggcoms
AT wangbao analysisofaromacomponentsfromsugarcanetononcentrifugalcanesugarusinggcoms
AT chexianing analysisofaromacomponentsfromsugarcanetononcentrifugalcanesugarusinggcoms
AT zhangyu analysisofaromacomponentsfromsugarcanetononcentrifugalcanesugarusinggcoms
AT zhaoshuna analysisofaromacomponentsfromsugarcanetononcentrifugalcanesugarusinggcoms