Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage
Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage
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DOI：
10.1016/j.foodchem.2013.10.089
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发表时间：
2014-04-15
期刊：
影响因子：
8.8
通讯作者：
Wada, Koji
中科院分区：
文献类型：
--
作者：
Asikin, Yonathan;Kamiya, Asahiro;Wada, Koji
在非离心甘蔗红糖的质量属性的变化所代表的物理化学特性，以及风味成分和美拉德反应产物（MRPs）进行了监测，每3个月超过1年的存储。贮存过程中，蔗糖色泽变深，水分含量和水分活度（a（w））增加。果糖和葡萄糖水平下降的非酶布朗宁通过美拉德反应发生在存储的样品中，乌头酸和乙酸也发现了类似的趋势。贮存的蔗糖红糖失去了它的酸和硫酸气味（分别为58.70-39.35%和1.85- 0.08%），随后，坚果和烘烤的香气从26.52%增加到38.59%，由于挥发性的MRPs。贮存的甘蔗红糖的布朗宁率与挥发性MRPs的发展呈正相关（Pearson系数= 0.860），而美拉德反应的中间产物3-脱氧葡萄糖醛酮的量，由于其相对较慢的降解速率，与棕色的关联较低。(C)2013爱思唯尔有限公司保留所有权利。
Changes in the quality attributes of non-centrifugal cane brown sugar represented by physicochemical characteristics as well as flavour components and Maillard reaction products (MRPs) were monitored every 3 months over 1 year of storage. Stored cane brown sugar became darker, and its moisture content and water activity (a(w)) increased during storage. Fructose and glucose levels decreased as non-enzymatic browning via the Maillard reaction occurred in the stored sample, and a similar trend was also discovered in aconitic and acetic acids. Stored cane brown sugar lost its acidic and sulfuric odours (58.70-39.35% and 1.85-0.08%, respectively); subsequently, the nutty and roasted aroma increased from 26.52% to 38.59% due to the volatile MRPs. The browning rate of stored cane brown sugar was positively associated with the development of volatile MRPs (Pearson's coefficient = 0.860), whereas the amount of 3-deoxyglucosone, an intermediate product of the Maillard reaction, had a lower association with the brown colour due to its relatively slow degradation rate. (C) 2013 Elsevier Ltd. All rights reserved.