Comparative Analyses of Three Sterilization Processes on Volatile Compounds in Sugarcane Juice

Abstract

Abstract. A better understanding of the changes in aroma during different treatments is beneficial for optimizing the processing parameters and sustaining the sensory quality of sugarcane juice. This study compared the aroma characteristics of sugarcane juice as subjected to thermal treatment (TT), membrane ultrafiltration (MU), and gamma irradiation (GI) using SPME-GC-MS and E-nose. Fresh juice (FJ) was used as the control group. Hexanal, 1-pentanol, 2-octanol, 3,6,9,12-tetraoxatetradecan-1-ol, and 1-penten-3-one were detected in FJ. Higher concentrations of alcohols, ketones, furans, and sulfur compounds led to higher response values of E-nose sensors S2, S6, S7, S8, and S9 for TT and GI treated juice. FJ and MU treated juice made up one group that had similar aroma characteristics based on principal component analysis. According to the results of correlation analysis, furans, furanones, ketones, and acids found in TT treated juice, 2,4-di-tert-butylphenol found in MU treated juice, and two phenols found GI treated juice might be the critical compounds that led to the off-odor of sugarcane juice. Dimethyl sulfide as an off-flavor compound was detected in all three processed juices. The natural fresh taste of sugarcane juice was better maintained with MU treatment than with TT or GI treatment.HighlightsDifferences in volatile profiles of sugarcane juices produced by four methods were documented.Aroma characteristics of four sugarcane juices were performed by E-nose.The critical compounds that led to the off-odor of sugarcane juice were obtained by PLSR.Aroma quality was best maintained after membrane ultrafiltration. Keywords: Aroma characteristics, Gamma irradiation, Membrane ultrafiltration, Sugarcane juice, Thermal treatment.

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

“…Furan and pyrazine were generated as the MRPs in HTHP, which is consistent with prior observations (Wang et al., 2019). The Maillard reaction is known to generate more than 2500 different flavor compounds (Mottram, 1993).…”