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

Abstract

The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

“…Defatted tiger nut flour generated 2-methylpyrazine, 2,5-dimethyl pyrazine, pyrazine,2-methyl-3-(2-methylpropyl)-2,3,5-Trimethylpyrazine, and pyrazine,2ethyl-3,5-dimethyl-after baking, with typical baking aromas such as fried peanuts, nut, roasted potato, and coffee [36,37]. Furans are oxygenated heterocyclic compounds generated by the Maillard reaction and caramelization, mainly from the cyclization and dehydration of Amadori compounds [25,38], which mainly have caramel and nutty aromas. After baking, the relative content of 2-pentylfuran increased significantly, and buttery, mung bean, floral, and fruity aromas gradually became stronger in the defatted tiger nut flour [39].…”

Optimization of Subcritical Water Pretreatment on Glutinous Rice Husk for Efficient Sugar and Hydrogen Production

“…This reaction was also recorded by Karseno et al [43], where heating coconut neera in sugar production at a higher temperature than 100 o C can increase its browning intensity. The caramelization of sugars present and dehydration during the process concentrate the remaining solids [44,45] in the rice husk, which also contributes to its darker color.…”

Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids

“…The reduction in sugar content mainly fructose and glucose during roasting is well known. In fact, it is during this step that Maillard reactions and Strecker degradations take place (Afoakwa, Paterson, Fowler, & Ryan, 2008;Ge et al, 2021). These reactions utilize reducing sugars (fructose and glucose) with amino acids/short peptides to produce volatile aromas in roasted foods.…”