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Food Chem

Title:		Key aroma-active compounds in brown sugar and their influence on sweetness
Author(s):		Liu J; Wan P; Xie C; Chen DW;
Address:		"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. Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China. Electronic address: chendw@gxu.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20201207
Issue:
Page Number:		128826 -
DOI:		10.1016/j.foodchem.2020.128826
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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, beta-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"
Keywords:		Distillation Gas Chromatography-Mass Spectrometry/*methods Odorants/*analysis Olfactometry/*methods Sugars/*chemistry Sweetening Agents/*analysis Volatile Organic Compounds/analysis Aeda Aroma Brown sugar Gc-ms-o Odor activity values Sweetness V-sde;
Notes:		"MedlineLiu, Jie Wan, Peng Xie, Caifeng Chen, De-Wei eng England 2021/02/20 Food Chem. 2021 May 30; 345:128826. doi: 10.1016/j.foodchem.2020.128826. Epub 2020 Dec 7"