Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Abstract

Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 • C) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing.Practical Application: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.

Quality changes in fresh noodles prepared by different heat treatments during storage

“…When fresh noodles were stored at 25°C, the PPO activity of NT noodles increased within 12 hr; however, the PPO activity in the noodles of P-HT and U-HT showed a fluctuating change, but the overall trend was decreased, indicating that heat treatment could effectively passivate PPO in the noodles, but not completely. Similar results were obtained by Wang et al (2020), who found that the inhibition of PPO was intensified when the heating temperature or treating time was increased. At 4°C, the PPO activity of NT and heat-treated noodles was significantly decreased, among which the changes in NT fresh noodles were the most significant.…”

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

“…Regarding total sugar content, this reduction was less than 8% and did not affect the soluble solids content ( Table 1 ). Wang et al [ 30 ] evaluated quality changes of sugarcane juice after thermal treatments under different temperatures (90, 100, and 110 °C) and processing time (10, 20, and 30 s). The authors observed an increase of glucose content, whereas a sucrose content reduction was verified for all temperatures and processing time as well as their combinations.…”

Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar

“…At the initial stage, 3-ethyl-2-methyl-1,3-hexadiene had the highest concentration (2.29 µg/g) and went down to zero at S-90. However, the hydrocarbons identified in fresh cane juice were not classified as an aroma component as they have high odor threshold values [ 13 , 14 ].…”

“…At the initial stage, 3-ethyl-2-methyl-1,3-hexadiene had the highest concentration (2.29 µg/g) and went down to zero at S-90. However, the hydrocarbons identified in fresh cane juice were not classified as an aroma component as they have high odor threshold values [13,14]. D-limonene was the only terpene hydrocarbon that was detected throughout the heating and dehydration process, except in S-180, and was present in the final product (S-240, 0.2 µg/g), presenting a floral-like odor contribution to the NCS aroma.…”

“…To understand the formation of aroma profiles of NCS and determine formulations of NCS-based food and beverage products, many studies have been conducted to identify the aroma components in sugarcane juice [ 12 , 13 , 14 ], commercial NCS products [ 7 , 15 , 16 , 17 ], and NCS beverages at different brixes [ 8 ], and the impacts of the storage process on the NCS aroma properties [ 6 ].…”