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

(6 citation statements)

References 36 publications

(50 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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

View full text Add to dashboard Cite

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.

show abstract

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

View full text Add to dashboard Cite

show abstract

“…The change in color caused by convective drying is explained by two phenomena: Maillard reactions and enzymatic browning. The Maillard reaction is a reaction occurring between amino groups of free amino acids, peptides, or proteins and reducing sugars [46,47]. Products of this reaction are known as Amadori products-compounds with a brown color and a characteristic smell of roasted meat, but which are impossible to describe with a chemical formula due to their diversity caused by the variety of substrates in a given environment [48].…”

Section: Statistical Analysis By Mechanical Texture Color Rgb Color L...mentioning

confidence: 99%

Machine and Deep Learning in the Evaluation of Selected Qualitative Characteristics of Sweet Potatoes Obtained under Different Convective Drying Conditions

et al. 2022

View full text Add to dashboard Cite

This paper discusses the use of various methods to distinguish between slices of sweet potato dried in different conditions. The drying conditions varied in terms of temperature, the values were: 60 °C, 70 °C, 80 °C, and 90 °C. Examination methods included instrumental texture analysis using a texturometer and digital texture analysis based on macroscopic images. Classification of acquired data involved the use of machine learning techniques using various types of artificial neural networks, such as convolutional neural networks (CNNs) and multi-layer perceptron (MLP). As a result, in the convective drying, changes in color darkening were found in products with the following temperature values: 60 °C (L = 83.41), 70 °C (L = 81.11), 80 °C (L = 79.02), and 90 °C (L = 75.53). The best-generated model achieved an overall classification efficiency of 77%. Sweet potato dried at 90 °C proved to be completely distinguishable from other classes, among which classification efficiency varied between 61–83% depending on the class. This means that image analysis using deep convolutional artificial neural networks is a valuable tool in the context of assessing the quality of convective-dried sweet potato slices.

show abstract

“…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

View full text Add to dashboard Cite

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.

show abstract

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

Machine and Deep Learning in the Evaluation of Selected Qualitative Characteristics of Sweet Potatoes Obtained under Different Convective Drying Conditions

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

Contact Info

Product

Resources

About