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:	Chemistry
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

Ejemplares similares

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS
por: Chen, Erbao, et al.
Publicado: (2022)

Variation of Aroma Components of Pasteurized Yogurt with Different Process Combination before and after Aging by DHS/GC-O-MS
por: Zhao, Mu, et al.
Publicado: (2023)

Antioxidant and Neuroprotective Properties of Non-Centrifugal Cane Sugar and Other Sugarcane Derivatives in an In Vitro Induced Parkinson’s Model
por: Cifuentes, Javier, et al.
Publicado: (2021)

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
por: Lin, Yanping, et al.
Publicado: (2023)

Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar
por: Ge, Yanjing, et al.
Publicado: (2021)

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries
por: Ayustaningwarno, Fitriyono, et al.
Publicado: (2023)

Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model
por: Niu, Yunwei, et al.
Publicado: (2020)

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
por: Liu, Huan, et al.
Publicado: (2021)

Cane sugar handbook : a manual for cane sugar manufacturers and their chemists/
por: Spencer, Guilford L. (Guilford Lawson), 1858-1925
Publicado: (1952)

Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
por: Luo, Ying, et al.
Publicado: (2022)

Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar
por: Vera-Gutiérrez, Tatiana, et al.
Publicado: (2019)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS
por: Wang, Yanbin, et al.
Publicado: (2023)

Sugar cane cultivation and management /
por: Bakker, H. (Henk), 1926-
Publicado: (1999)

Handbook of cane sugar engineering /
por: Hugot, Emile, 1904-
Publicado: (1986)

By-products of the cane sugar industry.
por: Paturan, Joseph Maurice, 1916-
Publicado: (1989)

Handbook of sugar cane derivatives
Publicado: (1988)

Sugar - cane diseases of the world.
por: Martin, J. P.
Publicado: (1961)

Sorghum, or Chinese Sugar Cane
Publicado: (1858)

Sorghum, or Chinese Sugar Cane
Publicado: (1858)

Effects of polyphenols in non-centrifugal cane sugar on saliva secretion: in vitro and in vivo experiments and a randomized controlled trial
por: Supriya, Shakya, et al.
Publicado: (2023)

HS-SPME/GC×GC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense
por: Gu, Wei, et al.
Publicado: (2023)

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia
por: Flórez-Martínez, Diego Hernando, et al.
Publicado: (2022)

Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose
por: Chen, Jiahui, et al.
Publicado: (2023)

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA
por: Chen, Dong, et al.
Publicado: (2021)

Manufacture and refining of raw cane sugar /
por: Baikow, V. E.
Publicado: (1982)

By-products of the cane sugar industry : an introduction to their industrial utilization /
por: Paturau, J. Maurice, 1916-
Publicado: (1969)

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis
por: Junxing, LI, et al.
Publicado: (2022)

Evaluating the Impact of Thermal Processing on the Anti-Inflammatory Activity of Non-Centrifugal Cane Sugar: Implications on Cytokine Secretion and TLR4 Signaling
por: Rueda-Gensini, Laura, et al.
Publicado: (2022)

The Changes in Color, Soluble Sugars, Organic Acids, Anthocyanins and Aroma Components in “Starkrimson” during the Ripening Period in China
por: Liu, Yulian, et al.
Publicado: (2016)

Photosynthetic and Canopy Characteristics of Different Varieties at the Early Elongation Stage and Their Relationships with the Cane Yield in Sugarcane
por: Luo, Jun, et al.
Publicado: (2014)

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
por: Rocha, Sílvia M., et al.
Publicado: (2022)

Combined LC-MS-based metabolomics and GC-IMS analysis reveal changes in chemical components and aroma components of Jujube leaf tea during processing
por: Jiang, Nan, et al.
Publicado: (2023)

The impact of stress on the health of sugar cane cutters
por: Priuli, Roseana Mara Aredes, et al.
Publicado: (2014)

The Penicillium echinulatum Secretome on Sugar Cane Bagasse
por: Ribeiro, Daniela A., et al.
Publicado: (2012)

Effect of Harvesting Ages on Yield and Yield Components of Sugar Cane Varieties Cultivated at Finchaa Sugar Factory, Oromia, Ethiopia
por: Urgesa, Gemechis Dugasa, et al.
Publicado: (2021)

High-Level Production of Recombinant Snowdrop Lectin in Sugarcane and Energy Cane
por: Padilla, Carmen S., et al.
Publicado: (2020)

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
por: Zhang, Zewei, et al.
Publicado: (2022)

Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS
por: Liu, Jiani, et al.
Publicado: (2023)

Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS
por: Capozzi, Vittorio, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_7s8lctgeg8u4m5nku3oeguieci