Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage

Chen, Peng; Cheng, Fang; Wei, Lin; Wang, Shuo; ZHANG, Zhiming; Hang, Fangxue; Li, Kai; Xie, Caifeng

doi:10.1590/fst.43722

Cited by 7 publications

(4 citation statements)

References 36 publications

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“…The addition of several effective additives can increase the TS content in tobacco leaves, but has no significant effect on RS content. At the end of fermentation process, RS is almost completely consumed by biochemical reaction, such as Maillard reaction and caramel reaction (Chen et al, 2022;. Therefore, adding amylase could improve the sweetness of tobacco leaf remarkably, which was consistent with the results of sensory quality evaluation.…”

Section: Major Chemical Compositions Analysissupporting

confidence: 79%

Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components

Cai

et al. 2022

Food Sci. Technol

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The cigar market is growing rapidly in China. However, insufficient aroma value and quality, as well as confused subject fragrance were found in cigar tobacco leaves (CTLs), which has greatly restricted the development of Chinese cigar. In this study, several new and effective additives, including coffee, cocoa, ginger, cumin, and rhodiola rosea, were screened out for facilitating the fermentation process. Significant improvements on the aroma and sensory quality of CTLs were detected. The above-mentioned additives can increase the contents of total sugar, alcohols, alkenes, ketonic and acid aroma components in tobacco leaves. Besides, the content of representative aroma component, such as neophytadiene, increased by 1~2 times. Moreover, abundant new aroma components were introduced into CTLs. As a result, the performances on aroma richness, aroma and smoke characteristics, as well as aftertaste and combustion of CTLs were enhanced. The findings provide a promising strategy for enhancing sensory quality of domestic CTLs and the flourishment of Chinese cigar.

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Section: Major Chemical Compositions Analysissupporting

confidence: 79%

Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components

Cai

et al. 2022

Food Sci. Technol

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“…This could also explain well why the taste evaluators provided a higher score for bitterness attributes. In addition, the Maillard reaction also causes bitter taste during high-temperature sterilization of sugarcane juice (Chen et al, 2022). Recent studies have shown that bitter beverages can give a sense of bitterness when consumed, leading to an endless aftertaste for bitter flavors, such as coffee, tea, grapefruit juice (Zhong et al, 2019).…”

Section: Sensory Evaluation Of Beveragementioning

confidence: 99%

Evaluation of a sugarcane juice beverage fermented by Ganoderma lucidum: nutritional and antioxidant activity

et al. 2022

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A novel sugarcane juice beverage was successfully produced by liquid fermentation of G. lucidum and homogenate process with selecting the day 10 fermentation broth as the raw materials. The beverage was evaluated for its sensory, nutritional and antioxidant activities. The results showed that the beverage by the G.lucidum fermentation was rich in polysaccharides, triterpenes, proteins, and flavonoids, which were all significantly higher than sugarcane juice, especially polysaccharides and triterpenoids. And the beverage could retain the sensory quality of sugarcane juice and could therefore be favored by the consumers. The in vitro antioxidant activity showed that the beverage had high scavenging and reducing abilities. DPPH and ABTS •+ radical scavenging rate of 1 mL fermented beverage were similar to 0.04 mg/mL VC, while the hydroxyl radical scavenging rate and reducing power of 1 mL of fermented beverage were similar to 1.68 mg/mL and 0.19 mg/mL VC, respectively. Taken together, the sugarcane juice fermented beverage was a natural flavor substances with high antioxidant activity and non-toxicity.

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“…The reaction rate will alter with the changing of acidity (pH) level (Ajandouz et al, 2001). The rate of caramelization is normally the lowest when the pH is around 7 and increases under both acidic (especially pH < 3) and basic (especially pH > 9) conditions (Ajandouz et al, 2001;Chen et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

LIU

et al. 2023

Food Sci. Technol

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During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generation of volatile aromas and color during caramelization. The solid phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS) was used to measure the volatile compounds generated in caramelization. The results demonstrated that increasing content of salt (NaCl or KCl) could significantly improve (P<0.05) the generation of some essential volatile compounds during caramelization such as furfural, 5-methylfurfural, 5-hydroxymethyl-furfural (HMF), propionic acid and butyric acid. However, the ascending amount of salt (NaCl or KCl) had no significant impact (P<0.05) on the color generation of caramel. In conclusion, the usage of salt was beneficial to the generation of more aromatic compounds during caramelization.

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Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage

Cited by 7 publications

References 36 publications

Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components

Exogenous additives facilitate the fermentation of cigar tobacco leaves: improving sensory quality and contents of aroma components

Evaluation of a sugarcane juice beverage fermented by Ganoderma lucidum: nutritional and antioxidant activity

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

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