Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

Abstract

Palm sugar-like flavouring (PSLF) is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO 4 ) buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25%) in the sodium content was achieved by removing monobasic sodium phosphate (NaH 2 PO 4 ) from the buffer system. Meanwhile, the addition of CaCl 2 at 20-40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl 2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.

Effects of metal ions on formation of acrylamide and 5‐hydroxymethylfurfural in asparagine–glucose model system

“…For example, 12-16 lmol L À1 trivalent metal cations (Al 3+ , Fe 3+ ), 20 lmol L À1 divalent metal cations (Ca 2+ , Zn 2+) and 40 lmol L À1 monovalent metal cations (K +) are required to obtain the maximum inhibiting efficiency for AA, respectively. The AA reduction might be ascribed to the chelation reaction between metal cations and asparagines for inhibiting the formation of Schiff base, which is a necessary intermediate in the formation of AA (Lindsay & Jang, 2005;Tan et al, 2013). On the other hand, metal cations change the activity coefficient and pH of the solution (the data are shown in Table S2), which has been shown to accelerate the decomposition of glucose to form HMF (Combs et al, 2013).…”

Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide

“…CaCl 2 , acetic acid, and Na 2 CO 3 were tested as modifiers and compared to results from other studies performed on different kinds of foodstuffs [ 28 ]. CaCl 2 had no effect on acrylamide content in the final product ( Figure 5 b) but led to a pronounced bitter taste that would possibly be refused by costumers.…”