García Juliana María, Narváez Paulo César, Heredia Francisco José, Orjuela Álvaro, Osorio Coralia
Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, 111321 Bogotá, Colombia.
Laboratory of Food Colour & Quality, University of Seville, 41012 Sevilla, Spain.
Food Chem. 2017 Aug 1;228:7-13. doi: 10.1016/j.foodchem.2017.01.134. Epub 2017 Jan 29.
Non-centrifugal cane sugar (NCS), also called "panela", is a high carbohydrate-content food obtained by boil evaporation of the sugar cane juice. This study was undertaken to assess physicochemical properties and sensory characteristics of panela beverage at two different concentrations. Evaluation of pH, °Brix, and colour (tristimulus colorimetry) was carried out in all panela drink samples. In order to characterise the odour-active volatiles of the beverage, a simultaneous steam distillation-solvent extraction method was applied using a mixture of diethyl ether-pentane (1:1,w/w) as solvent. The Aroma Extract Dilution Analysis revealed the presence of six odour-active compounds, being 2-methyl pyrazine the key aroma compound of this beverage. PCA (Principal Component Analysis) showed that there were no differences in the aroma and physicochemical properties (pH and °Brix) with respect to the geographical origin of analysed samples; however colour depends on heating during processing of NCS.
非离心蔗糖（NCS），也称为“帕内拉糖”，是一种通过甘蔗汁煮沸蒸发获得的高碳水化合物含量食品。本研究旨在评估两种不同浓度下帕内拉糖饮料的理化性质和感官特性。对所有帕内拉糖饮料样品进行了pH值、糖度和颜色（三刺激比色法）评估。为了表征饮料的气味活性挥发物，采用二乙醚 - 戊烷（1:1，w/w）混合物作为溶剂的同时蒸馏 - 溶剂萃取法。香气提取物稀释分析表明存在六种气味活性化合物，其中2 - 甲基吡嗪是该饮料的关键香气化合物。主成分分析（PCA）表明，就分析样品的地理来源而言，香气和理化性质（pH值和糖度）没有差异；然而，颜色取决于非离心蔗糖加工过程中的加热情况。
