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.
Food Chem. 2021 May 30;345:128826. doi: 10.1016/j.foodchem.2020.128826. Epub 2020 Dec 7.
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.
红糖（非离心甘蔗糖）因其宜人的焦糖香气和甜味而广受欢迎。采用真空同时蒸汽蒸馏和提取（V-SDE）和气相色谱-质谱联用（GC-MS）研究了红糖的挥发性成分。为了进一步确定红糖中的香气活性化合物，采用气相色谱-质谱-嗅闻（GC-MS-O）结合香气提取稀释分析（AEDA）、气味活度值（OAV）和感官评价分析了关键香气活性化合物对甜味的影响。共得到 37 种香气活性化合物，主要包括酮类、吡嗪类、烷烃类、酚类和醇类，它们为红糖增添了焦糖、甜味和果味。其中糠醛、苯乙醛、2,3-丁二酮、β-大马酮、2-甲氧基苯酚、二氢-2-甲基-3(2H)-呋喃酮、2-糠醇和丁内酯由于香气属性和甜度的一致性，可以显著增强糖溶液的甜度。
