Erbao Chena,
Huanlu Songa,
Yi Lib,
Haijun Chenc,
Bao Wangb,
Xianing Cheb,
Yu Zhang*a and
Shuna Zhao*b
aCollege of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China 100048. E-mail: zhang_yu@btbu.edu.cn
bCOFCO Nutrition and Health Research Institute Co. Ltd., Beijing Engineering Laboratory of Geriatric Nutrition & Foods, Beijing Key Laboratory of Nutrition &Health and Food Safety, Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology, Beijing, China 102209. E-mail: zhaoshuna@cofco.com
cCOFCO Tunhe Chongzuo Sugar Co., Ltd., Chongzuo, Guangxi, China 200040
First published on 1st September 2020
A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds. Of these compounds, 10 were with high flavor dilution (FD) factors based on the aroma extract dilution analysis (AEDA). 4-Hydroxy-2,5-dimethyl-3(2H)furanone exhibited the highest FD factor of 2187, followed by (E)-2-nonenal, 2-hydroxy-3-methyl-2-cyclopentene-1-one, and 4-allyl-2,6-dimethoxyphenol with a FD factor of 729. The odor compounds showed no significant change and were similar to that of sugarcane during the first four steps in the production of non-centrifugal cane sugar. In the middle three stages, the heating slightly affected the aroma composition. Additionally, a prolonged period of high-temperature heating, lead to the production of the Maillard reaction products, such as pyrazines, pyrroles, and furans, differentiating the step to be unique from the previous seven stages. However, the content of the NCS odorants was significantly reduced due to the loss of odor compounds during the drying process.
NCS is characterized by several phenolic and flavonoid compounds having antioxidant properties and therefore, exerts potential benefits for the organisms,8–14 and the enzymatic browning of phenol affects the color of sugarcane.15 Additionally, NCS exerts immune activity, cytoprotective effects, anti-caries, and anti-cancer properties.16,17 Asikin et al.18 studied the physicochemical properties of NCS during the storage, and found the color of NCS to be darker. He also observed increased water content and water activity, as well as reduced glucose and fructose content due to their participation in the Maillard reaction. Similarly, Huang et al.19 analyzed the odor components of NCS and determined acetaldehyde, 2-methylbutyraldehyde, 3-methylbutyraldehyde, 2,6-dimethylpyrazine, nonanal, 2,6-diethylpyrazine, 2,3,5-trimethylpyrazine, furfural, 2,3-dimethylpyrazine, decanal, and 2-acetylpyrrole to be the main components based on their relative concentration. Juliana et al.20 extracted a total of 6 odor compounds from NCS beverage using a mixture of diethyl ether–pentane (1:1, w/w) as the solvent through simultaneous steam distillation-solvent extraction. Of the 6 components, 2-methylpyrazine was the key aroma compound of this beverage. Takahashi et al.21 prepared 2 types of NCS from the whole stalk (W-NCS) and separated pith of sugarcane (P-NCS) and observed no significant difference between the sugars and minerals' compositions of the 2 types of sugar. Therefore, their taste profile was very similar, but the aroma intensity of P-NCS was weaker than that of W-NCS.
NCS exhibits a unique aroma that makes it different from refined sugar.5 However, not a single study on the alternation of the volatile flavor compositions of sugarcane during the processing of sugarcane to obtain NCS has been reported to date. Therefore, the present study aimed at revealing the changes of flavor compounds during the production of NCS from sugarcane, and providing possible guidance for the production of NCS. The flavor was analyzed in 9 samples taken from the industrial line (Fig. 1).
No. | Sample name | pH | °Brix |
---|---|---|---|
a “—” means not detected or cannot be detected. | |||
1 | Sugarcane | — | — |
2 | Juice extraction | 5.4 | 18.26 |
3 | Juice extraction mixture | 5.4 | 10.87 |
4 | Juice extraction mixture with calcium oxide and sodium bicarbonate | 6.4 | 15.57 |
5 | Clean juice | 6.9 | 15.57 |
6 | Impurities | 7.7 | — |
7 | Concentrated juice | 6 | 69.12 |
8 | Syrup | — | — |
9 | NCS | — | — |
Fig. 3 Quantitation and qualitation of volatile aroma components of the samples from sugarcane to non-centrifugal cane sugar. |
More than half of the flavor components in sugarcane were found to be acid compounds (22175.53 ng g−1), followed by phenols (6283.11 ng g−1). These two components, carboxylic acids and phenols, account for 89.04% of the total amount in sugarcane. The other compounds that are available in low contents are aldehydes, esters, hydrocarbons, ketones, alcohols, and heterocyclic compounds (985.59, 842, 652.52, 558.22, 442.56 and 21.94 ng g−1 respectively). However, no pyrazines were detected in sugarcane. This might attribute to the low temperature and low reaction rate of the Maillard reaction.25 Each volatile flavor compounds of sugarcane might contribute to the overall aroma quality and characteristic.18 Accumulating studies indicate that butanoic acid might provide yogurt and papaya aromas, whereas propionic acid provides an acidic characteristic, and hexanoic and octanoic acids provide sweaty or cheesy aromas.18 Green and grass odor are the main aroma characteristics of sugarcane, primarily contributed by 1-hexanol, 2,3-butanediol, hexanal, (E)-2-octenal, nonanal, (E)-2-nonenal, acetoxyacetone, formic acid, and nonanoic acid.18,26 Moreover, benzaldehyde contributes a sweet flavor to the sugarcane.18 A mixture of other volatile components might also complement the complexity of flavor characteristics in NCS, viz. 2-heptanol and 1-octen-3-ol (mushroom), 2-ethyl-1-hexanol (rose, green), phenylethyl alcohol (honey), and phenylacetic acid (honey, flower).
When the juice was squeezed out from the sugar cane, the contents of carboxylic acids, alcohols, esters, and total components increased. The contents of (E)-2-octenal, nonanal, (E,E)-2,4-heptadienal and (E)-2-nonenal significantly increased than that in sugarcane. Similarly, in ester group, the contents of ethyl hexadecanoate and dibutyl phthalate also increased.
When it comes to the juice extraction mixture, almost all compounds decreased, except phenols and hydrocarbons. It may be caused by adding water. During the subsequent extraction process, the total concentration gradually decreased.
In the juice extraction mixture with calcium oxide and sodium bicarbonate, the content of the compounds slightly fluctuated except for carboxylic acids and phenols. This phenomenon might have happened by the bacteria during the addition of calcium oxide and sodium bicarbonate.27
During the clarification process, polyacrylamide adsorbs the impurities and mediates the precipitation of some flavor components, causing the loss of flavor components.5 As a result, the flavor content in the clear juice decreased compared to the mixed juice, and the impurities also contained some flavor components. However, in the high-temperature clarification stage, some changes in the generation of pyrazines and other compounds were observed. For instance, hexanal, 3,5-dimethoxy-4-hydroxybenzaldehyde, 2-hydroxy-3-methyl-2-cyclopentene-1-one, 3-hydroxy-4,4-dimethyldihydro-2(3H)-furanone, 4′-hydroxyacetophenone, 2,6-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-methoxy-4-acetylphenol, dimethyl sulfoxide, and methyl sulfone were produced during this period. The formation of these compounds might attribute to the maintenance of high temperature for a prolonged time during the clarification process, allowing them to undergo complex biochemical reactions.28 Besides, the clean juice started developing slight nutty, roasted, and caramel characteristics, that might be due to the generation of pyrazines (roasted nut, cocoa, roast beef), 3,5-dimethoxy-4-hydroxybenzaldehyde (sweet, cocoa, nutty), 2-hydroxy-3-methyl-2-cyclopentene-1-one (caramellic) and 3-hydroxy-4,4-dimethyldihydro-2(3H)-furanone (cotton candy). These compounds enrich the overall aroma profile of clean juice and even later CNS.
The clean juice was then transferred to a three-effect evaporator for evaporation and concentration. The temperatures of the first, second and third-effect evaporators were maintained at 105 °C, 105 °C, and 82 °C, respectively until the solid content reached 93%. The time interval for the formation of concentrated juice from clear juice was about 45 min. During this period, the total identified compounds, including alcohols, aldehydes, ketones, carboxylic acids, phenols, heterocyclic compounds, and hydrocarbons, increased significantly. However, a significant reduction was observed in the contents of esters and sulfur compounds with no much change in pyrazines.
After boiling at 123 °C for 1 h, a thick syrup was obtained. The syrup showed semi-solid and semi-fluidity state. At this time, the content of alcohols, aldehydes, ketones, carboxylic acids, pyrazines, phenols, heterocyclic compounds, esters, hydrocarbons, sulfones, and the total odor compounds reached the highest value. Of them, the number of pyrazine compounds increased from 2 to 10, and the contents increased from 255.63 ng g−1 to 10536.35 ng g−1 due to the Maillard reactions occurring at high temperatures.25 Pyrazines are the most popular products of the Maillard reaction with a low threshold value; thus, they are considered as the important flavor components in the cooked foods and other high sugar products, such as syrups. Methylpyrazines exhibits nutty and popcorn-like aromas, while 2,6-dimethylpyrazine adds a roasted or cooked flavor in foods. They have been shown to be the most dominant aromatic compounds formed by the reaction of L-ascorbic acid with glutamic acid in the presence of water during heating.21
The last sample was the NCS. The content of odor compounds in the NCS reduced due to the loss of a large amount of odor compounds during the final cooling molding and drying process. This result was consistent with the results of the Japanese scholar Asikin.29 In NCS, a total of 56 odor components were identified, including the volatile compounds categorized by 10 volatile types; 5 alcohols, 6 aldehydes, 9 ketones, 12 carboxylic acids, 10 pyrazines, 7 phenols, 4 heterocyclic compounds, 1 ester, 3 hydrocarbons, and 1 sulfur-containing compound. Carboxylic acids constituted the largest group of components in NCS (10775.00 ng g−1), followed by the aldehydes and phenols (8228.72 and 7561.06 ng g−1 respectively), while sulfur compounds constituted the lowest content. Considering the content of each volatile component, the most dominant odor components were 3,5-dimethoxy-4-hydroxybenzaldehyde, hexadecanoic acid, 2,6-di-tert-butyl-p-methylphenol, acetic acid, 4-ethenyl-2-methoxyphenol, 4-hydroxy-3-methoxybenzaldehyde, and 4-hydroxy-2,5-dimethyl-3(2H)furanone. Of these odor compounds, 5-methyl furfuryl alcohol, 3,5-dimethoxy-4-hydroxybenzaldehyde, 2-hydroxy-3-methyl-2-cyclopentene-1-one, 3-hydroxy-4,4-dimethyldihydro-2(3H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 4′-hydroxyacetophenone, and γ-butyrolactone provide a caramel, sweet or cotton candy flavor to the foods, while furfural and pyrazines provide a roasted or cooked flavor to the foods.18,30,31 Besides, (Z)-3-hexen-1-ol, hexanal, (E)-2-nonenal and nonanal exhibit grass and green flavor.18,26,32 They combine with other odor compounds to form the profile of NCS (Table 2).18
No. | Component | Odor description | Content (ng g−1) | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Sugarcane | Juice extraction | Juice extraction mixture | Juice extraction mixture with calcium oxide and sodium bicarbonate | Clean juice | Impurities | Concentrated juice | Syrup | NCS | |||
a ND: not detected.b Content stated as the mean ± SD (n = 3) and the unit was nanogram per gram sample. | |||||||||||
1 | 3-Methyl-1-butanol | Whiskey, malt, burnt | ND | ND | 134.85 ± 11.21 | ND | 110.71 ± 3.67 | ND | ND | ND | ND |
2 | 2-Heptanol | Mushroom | 73.28 ± 4.53 | 354.02 ± 31.04 | 187.1 ± 44.44 | 79.38 ± 4.83 | ND | ND | ND | ND | ND |
3 | (Z)-2-Penten-1-ol | Green, plastic, rubber | ND | 99.8 ± 14.6 | 33.12 ± 7.61 | 22.8 ± 7.01 | ND | ND | ND | ND | ND |
4 | 1-Hexanol | Resin, flower, green | 64.16 ± 4.53 | 60.96 ± 7.49 | 58.4 ± 17.48 | 387.77 ± 35.45 | 38.84 ± 1.18 | 45.97 ± 3.52 | ND | ND | ND |
5 | (E)-3-Hexen-1-ol | Moss, fresh | ND | ND | ND | ND | 8.34 ± 0.36 | ND | ND | ND | ND |
6 | (Z)-3-Hexen-1-ol | Grass | 25.32 ± 12.79 | 64.53 ± 10.56 | 15.21 ± 2.75 | 68.91 ± 9.85 | ND | ND | ND | ND | ND |
7 | 1-Octen-3-ol | Mushroom | 94.76 ± 25.1 | 111.08 ± 1.23 | 65.94 ± 11.54 | 80.31 ± 5.34 | 22.79 ± 2.16 | ND | ND | ND | ND |
8 | 2-Ethyl-1-hexanol | Rose, green | 59.76 ± 4.63 | 82.23 ± 5.82 | 47.6 ± 6.66 | 77.8 ± 8.14 | ND | ND | 15.63 ± 1.52 | ND | 21.17 ± 0.57 |
9 | Octan-1-ol | Chemical, metal, burnt | ND | 84.63 ± 18.82 | 35.78 ± 2.3 | ND | ND | ND | ND | ND | ND |
10 | 2,3-Butanediol | Fruit, onion | 68.96 ± 11.2 | 159.37 ± 1.4 | 199.56 ± 34.34 | 182.03 ± 15.35 | 68.04 ± 1.68 | 104.99 ± 2.99 | 687.98 ± 24.6 | 347.95 ± 17.41 | 130.25 ± 1.97 |
11 | 1,2-Propanediol | Sweet | ND | ND | ND | ND | ND | ND | 93.12 ± 3.39 | ND | ND |
12 | Furfuryl alcohol | Burnt | ND | ND | 74.62 ± 11.44 | ND | ND | 138.77 ± 11.54 | 54.89 ± 1.53 | 1473.03 ± 144.45 | 414.87 ± 33.82 |
13 | 5-Methyl furfuryl alcohol | Sweet caramellic | ND | ND | ND | ND | ND | ND | ND | 251.87 ± 30.69 | 124.22 ± 0.36 |
14 | Phenylethyl alcohol | Honey, spice, rose, lilac | 56.32 ± 13.04 | 166.08 ± 46.4 | 245.62 ± 33.62 | 255.95 ± 18.14 | 104.6 ± 5.08 | 65.91 ± 4.24 | ND | ND | ND |
15 | Dodecan-1-ol | Fat, wax | ND | 228.3 ± 30.58 | 183.14 ± 29.36 | 272.82 ± 42.85 | ND | ND | 89.85 ± 4.48 | ND | 129.34 ± 1.97 |
Content of total alcohols | 442.56 | 1410.99 | 1280.95 | 1427.78 | 353.32 | 355.65 | 941.47 | 2072.84 | 819.85 | ||
16 | Hexanal | Grass, tallow, fat | ND | ND | ND | ND | 57.57 ± 2.39 | 133.34 ± 7.09 | 148.22 ± 19.81 | 617.14 ± 16.45 | 186.87 ± 4.67 |
17 | (E)-2-Octenal | Green, nut, fat | 20.27 ± 6.51 | 180.94 ± 5.01 | 53.7 ± 22.06 | ND | ND | ND | ND | ND | ND |
18 | Nonanal | Fat, citrus, green | 30.94 ± 21.66 | 230.13 ± 16.01 | 43.34 ± 16.63 | 88.91 ± 10.96 | 17.36 ± 0.92 | 36.23 ± 1.08 | 11.08 ± 0.66 | ND | ND |
19 | (E,E)-2,4-Heptadienal | Nut, fat | 55.9 ± 14.59 | 71.79 ± 4.45 | 24.92 ± 2.93 | 51.92 ± 6.8 | ND | ND | ND | ND | ND |
20 | Furfural | Bread, almond, sweet | ND | ND | ND | ND | ND | ND | 28.04 ± 1.06 | ND | ND |
21 | Benzaldehyde | Almond, burnt sugar | 119.65 ± 11.01 | 98.84 ± 10.86 | 79.58 ± 5.07 | 76.26 ± 6.18 | 39.03 ± 1.41 | 50.68 ± 2.49 | 57.94 ± 5.07 | ND | ND |
22 | (E)-2-Nonenal | Cucumber, fat, green | ND | 71.11 ± 2.78 | 33.8 ± 2.55 | ND | ND | ND | ND | 137.19 ± 8.92 | 37.81 ± 1.86 |
23 | 5-Methylfurfural | Almond, caramel | ND | ND | ND | ND | ND | ND | ND | 77.78 ± 0.19 | 17.53 ± 0.41 |
24 | (E,E)-2,4-Decadienal | Fried, wax, fat | 439.41 ± 28.06 | ND | 187.24 ± 46.16 | 326.48 ± 34.11 | ND | 113.13 ± 4.93 | ND | ND | ND |
25 | 2-Hydroxymethyl-5-furfural | Cardboard | ND | ND | ND | ND | ND | ND | 115.37 ± 14.96 | 888.06 ± 94.33 | 371.11 ± 18.02 |
26 | 4-Hydroxy-3-methoxybenzaldehyde | Vanilla | 319.42 ± 17.54 | ND | ND | ND | 498.56 ± 49.07 | 640.45 ± 23.51 | 898.68 ± 34.91 | 1843.82 ± 157.85 | 1311.55 ± 0.34 |
27 | 3,5-Dimethoxy-4-hydroxybenzaldehyde | Sweet cocoa chocolate | ND | ND | ND | ND | 1696.47 ± 142.65 | ND | 3113.45 ± 177.85 | 5846.77 ± 579.38 | 6303.85 ± 3.77 |
Content of total aldehydes | 985.59 | 652.81 | 422.57 | 543.58 | 2308.99 | 973.83 | 4372.77 | 9410.76 | 8228.72 | ||
28 | 2-Methyl-4,5-dihydro-3(2H)-furanone | Nutty, creamy almond | ND | ND | ND | ND | ND | ND | ND | 398.65 ± 17.61 | 74.61 ± 1.45 |
29 | 1-Hydroxy-2-propanone | Sweet slightly green burnt | ND | ND | 38.26 ± 3.22 | 17.03 ± 0.46 | 97.36 ± 3.67 | 242.26 ± 10.96 | 258.23 ± 5.82 | 1777.45 ± 104.06 | 516.14 ± 4.19 |
30 | 3-Hydroxy-2-butanone | Butter, cream | 417.1 ± 29.88 | 313.21 ± 17.62 | 188.61 ± 11.72 | 79.05 ± 24.09 | 201.81 ± 7.48 | 162.97 ± 11.42 | 74.63 ± 1.72 | 371.32 ± 35.74 | 86.79 ± 0.78 |
31 | 1-Hydroxy-2-butanone | brown, oily | ND | ND | ND | ND | ND | ND | ND | 98.5 ± 6.23 | 16.81 ± 1.11 |
32 | Acetoxyacetone | Fruity buttery dairy nutty | ND | ND | ND | ND | ND | ND | ND | 354.15 ± 12.62 | 66.27 ± 1.43 |
33 | 2-Hydroxy-3-methyl-2-cyclopentene-1-one | Caramellic | ND | ND | ND | ND | 37 ± 3.86 | 39.51 ± 0.71 | 115.81 ± 14.4 | 794.49 ± 51 | 243.33 ± 6.69 |
34 | 3-Hydroxy-4,4-dimethyldihydro-2(3H)-furanone | Cotton candy | ND | ND | ND | ND | 20.2 ± 0.75 | ND | 112.72 ± 7.62 | 666.42 ± 1.23 | 266.96 ± 0.59 |
35 | Dihydro-5-pentyl-2(3H)-furanone | Coconut, peach | 141.12 ± 10.26 | 98.87 ± 0.42 | 88.02 ± 9.44 | 132.67 ± 28.83 | ND | ND | 138.46 ± 7.91 | ND | ND |
36 | 4-Hydroxy-2,5-dimethyl-3(2H)furanone | Caramel | ND | ND | ND | ND | ND | ND | 139.48 ± 9.36 | 1880.31 ± 134.62 | 1203.04 ± 7.57 |
37 | 4′-Hydroxyacetophenone | Sweet | ND | ND | ND | ND | 114.48 ± 13.64 | ND | 334.31 ± 38.35 | 1503.68 ± 102.9 | 704.24 ± 51.07 |
Content of total ketones | 558.22 | 412.08 | 314.89 | 228.75 | 470.84 | 444.74 | 1173.64 | 7844.97 | 3178.19 | ||
38 | Acetic acid | Sour | 1376.77 ± 52.9 | 930.55 ± 50.79 | 573.6 ± 177.51 | 341.96 ± 38.33 | 97.36 ± 6.24 | 80.23 ± 3.26 | 2148.92 ± 60.78 | 10164.08 ± 260.85 | 2463.13 ± 7.38 |
39 | Formic acid | Acetic, astringent, fruity | 66.86 ± 2.29 | 112.39 ± 3.9 | 63.64 ± 19.66 | 72.46 ± 4.75 | 7.87 ± 0.47 | 16.67 ± 3.4 | ND | 299.61 ± 3.48 | 56.09 ± 12.52 |
40 | Propionic acid | Pungent, rancid, soy | 41.33 ± 26.59 | 165.89 ± 7.18 | 230.22 ± 77.58 | 149.73 ± 16.84 | ND | ND | 179.16 ± 15.47 | 550.42 ± 54.71 | 137.68 ± 0.69 |
41 | 2-Methylpropionic acid | Rancid, butter, cheese | 32.15 ± 10.12 | 96.7 ± 26.04 | 113.89 ± 28.44 | ND | ND | ND | 93.88 ± 13.75 | 121.68 ± 8.34 | 24.36 ± 1.01 |
42 | Butanoic acid | Rancid, cheese, sweat | 275.45 ± 11.13 | 252.35 ± 22.27 | 2402.51 ± 8.34 | 34.03 ± 1.44 | ND | ND | ND | ND | ND |
43 | 3-Methylbutanoic acid | Sweat, acid, rancid | 208.73 ± 3.41 | 108.23 ± 0.6 | 112.45 ± 10.25 | ND | ND | ND | 166.02 ± 10.04 | 262.38 ± 6.85 | 62.38 ± 2.01 |
44 | 2-Methylpentanoic acid | Buttery creamy cheesy | ND | ND | ND | ND | ND | ND | 141.3 ± 5.11 | 640.21 ± 63.64 | 167.17 ± 1.89 |
45 | Hexanoic acid | Sweat | 432.4 ± 32.32 | 101.4 ± 11.73 | 585.24 ± 59.89 | 609.16 ± 77.02 | 122.5 ± 13.81 | 117.32 ± 0.81 | 536.65 ± 21.68 | 716.4 ± 12.07 | 207.44 ± 1.32 |
46 | Octanoic acid | Sweat, cheese | 140.58 ± 14.8 | 124.36 ± 3.26 | 119.19 ± 28 | 141.21 ± 9.64 | ND | ND | 100.98 ± 5.57 | ND | ND |
47 | Nonanoic acid | Green, fat | 25.93 ± 2.07 | 163.85 ± 14.34 | 116.54 ± 10.29 | 184.67 ± 26.68 | ND | ND | ND | ND | ND |
48 | Benzoic acid | Urine | 294.41 ± 11.66 | 403.53 ± 27.46 | 84.07 ± 5.07 | 269.58 ± 16.36 | 24.93 ± 1.19 | 54.96 ± 1.76 | 504.57 ± 31.16 | 2501.43 ± 253.77 | 830.57 ± 10.77 |
49 | Dodecanoic acid | Metal | 244.62 ± 22.28 | 538.28 ± 122.99 | 390.57 ± 92.89 | 641.23 ± 8.33 | 66.46 ± 7.74 | 451.04 ± 34.01 | ND | ND | ND |
50 | Phenylacetic acid | Honey, flower | ND | ND | ND | ND | ND | ND | 289.68 ± 25.4 | 1060.23 ± 42.56 | 376.82 ± 1.15 |
51 | Tetradecanoic acid | Sweet spicy | 293.71 ± 24.51 | 1090.19 ± 197.69 | 367 ± 13.29 | 574.2 ± 39.73 | 39.44 ± 4.76 | 570.49 ± 79.13 | ND | ND | 131.85 ± 30.78 |
52 | Pentadecanoic acid | Waxy | 544.77 ± 72.84 | 1386.5 ± 224.7 | 1714.73 ± 226.34 | 2149.31 ± 131.84 | ND | ND | ND | ND | ND |
53 | 3-Phenyl-2-propenoic acid | Balsam sweet storax | ND | ND | ND | ND | ND | 223.11 ± 30.29 | 77.8 ± 7.15 | 655.14 ± 76.44 | 311.68 ± 26.44 |
54 | Hexadecanoic acid | Slightly waxy fatty | 18197.82 ± 1624.58 | 25513 ± 5663.46 | 15909.23 ± 1186.68 | 36757.16 ± 3478.92 | 2174.51 ± 222.59 | 24000.4 ± 4476.98 | 507.96 ± 35.84 | 9670.02 ± 374.61 | 6005.83 ± 1007.13 |
Content of total carboxylic acids | 22175.53 | 30987.23 | 22782.88 | 41924.69 | 2533.08 | 25514.21 | 4746.93 | 26641.59 | 10775 | ||
55 | 2-Methylpyrazine | Popcorn | ND | ND | 40.81 ± 9.89 | ND | 60.95 ± 1.41 | 110.34 ± 4.34 | ND | 2286.51 ± 134.92 | 490.9 ± 4.5 |
56 | 2,6-Dimethylpyrazine | Nut, cocoa, roast beef | ND | ND | ND | ND | 62.73 ± 1.79 | 276.55 ± 12.99 | 55.47 ± 12.78 | 2144.53 ± 63.11 | 508.52 ± 2.03 |
57 | 2,5-Dimethylpyrazine | Cocoa, nut, roast beef | ND | ND | ND | ND | 124.13 ± 2.91 | 495.53 ± 27.76 | 200.17 ± 16.26 | 3661.12 ± 84.37 | 876.89 ± 11.19 |
58 | 2,3-Dimethylpyrazine | Nut, butter, cocoa | ND | ND | ND | ND | ND | ND | ND | 557.09 ± 22.08 | 127.01 ± 1.49 |
59 | 2-Ethyl-5-methylpyrazine | Fruit, sweet | ND | ND | ND | ND | ND | ND | ND | 330.18 ± 1.83 | 78.85 ± 1.11 |
60 | 2,3,5-Trimethylpyrazine | Roast, potato, must | ND | ND | ND | ND | 7.85 ± 0.25 | 24.83 ± 0.41 | ND | ND | 155.97 ± 5.77 |
61 | 2-Ethyl-3-methylpyrazine | Roast | ND | ND | ND | ND | ND | ND | ND | 243.51 ± 37.25 | ND |
62 | 2-Ethyl-6-methylpyrazine | Roasted hazelnut | ND | ND | ND | ND | ND | ND | ND | 288.59 ± 22.5 | 44.01 ± 7.33 |
63 | 3-Ethyl-2,5-dimethylpyrazine | Potato, roast | ND | ND | ND | ND | ND | ND | ND | 497.77 ± 17.81 | 159.13 ± 0.22 |
64 | 2-Methyl-6-vinylpyrazine | Hazelnut | ND | ND | ND | ND | ND | ND | ND | 325 ± 4.84 | 176.47 ± 29.72 |
65 | 2-Acetyl-6-methylpyrazine | Roasted cocoa popcorn | ND | ND | ND | ND | ND | ND | ND | 202.06 ± 17.07 | 75.28 ± 1.08 |
Content of total pyrazines | 0 | 0 | 40.81 | 0 | 255.66 | 907.26 | 255.63 | 10536.36 | 2693.02 | ||
66 | 2,6-Di-tert-butyl-p-methylphenol | Mild phenolic camphor | 5478.99 ± 266.6 | 3584.08 ± 45.89 | 4556.2 ± 288.51 | 7389.02 ± 181.61 | 3669.82 ± 226.64 | 4267.69 ± 375.35 | 5051.27 ± 204.36 | 16619.31 ± 1567.29 | 4703.82 ± 34.11 |
67 | 4-Allyl-2-methoxyphenol | Clove, honey | 59.95 ± 7.05 | 92.64 ± 6.08 | 67.88 ± 1.96 | 88.87 ± 9.84 | ND | ND | ND | ND | ND |
68 | 4-Ethenyl-2-methoxyphenol | Clove, curry | 390.62 ± 64.25 | 348.34 ± 32.47 | 742.18 ± 63.35 | ND | 61.32 ± 6.63 | 368.69 ± 18.49 | 531.51 ± 36.27 | 3150.75 ± 115.73 | 1471.55 ± 1.65 |
69 | 2,4-Di-tert-butylphenol | Phenolic | 353.56 ± 18.06 | 469.01 ± 46.97 | 378.14 ± 31.39 | 543.08 ± 37.15 | 214.62 ± 12.87 | 232.15 ± 11.5 | 224.57 ± 6.91 | 707.51 ± 40.33 | 268.09 ± 3.04 |
70 | 4-Ethenyl-2,6-dimethoxy-phenol | Phenolic animal leather | ND | ND | ND | ND | ND | 70.06 ± 12.03 | 62.38 ± 8.91 | 855.05 ± 50.29 | 488.31 ± 1.16 |
71 | 4-Allyl-2,6-dimethoxyphenol | Sweet, flower | ND | ND | ND | ND | ND | ND | 44.84 ± 7.27 | ND | 276.65 ± 14.93 |
72 | 2-Methoxy-4-acetylphenol | Vanilla | ND | ND | ND | ND | 44.5 ± 3.61 | 71.95 ± 11.5 | 169.93 ± 2.36 | 401.52 ± 32.08 | 352.64 ± 29.38 |
Content of total phenols | 6283.11 | 4494.07 | 5744.4 | 8020.97 | 3990.27 | 5010.54 | 6084.5 | 21734.13 | 7561.06 | ||
73 | 2-Pentylfuran | Green bean, butter | 21.94 ± 2.37 | 38.56 ± 9.98 | ND | ND | ND | 121.82 ± 6.95 | 57.29 ± 4.18 | ND | ND |
74 | 2-Acetylfuran | Balsamic | ND | ND | ND | ND | ND | ND | ND | 238.34 ± 2 | 38.42 ± 2.34 |
75 | 2-Acetylpyrrole | Nut, walnut, bread | ND | ND | ND | ND | ND | ND | ND | 1706.52 ± 45.79 | 549.07 ± 0.08 |
76 | 2-Formylpyrrole | Musty beefy coffee | ND | ND | ND | ND | ND | ND | ND | 156.96 ± 17.32 | 45.15 ± 0.69 |
Content of total heterocyclic compounds | 21.94 | 38.56 | 0 | 0 | 0 | 121.82 | 57.29 | 2101.82 | 632.64 | ||
77 | γ-Butyrolactone | Caramel, sweet | ND | ND | ND | ND | ND | ND | ND | 268.1 ± 12.08 | ND |
78 | Ethyl hexadecanoate | Wax | ND | 276.06 ± 24.82 | 481.06 ± 9.63 | ND | ND | ND | ND | ND | ND |
79 | Dibutyl phthalate | Faint odor | 842.87 ± 58.86 | 1851.36 ± 19.74 | 1219.2 ± 237.32 | 1193.5 ± 101.33 | 609.02 ± 57.37 | 472.54 ± 80.95 | 292.49 ± 4.87 | 2048.77 ± 110.4 | 669.07 ± 17.22 |
Content of total esters | 842.87 | 2127.42 | 1700.26 | 1193.5 | 609.02 | 472.54 | 292.49 | 2316.88 | 669.07 | ||
80 | 1,3-Dimethylbenzene | Plastic | 282.8 ± 25.34 | 203.27 ± 12.47 | 292.97 ± 2.74 | 145.13 ± 11.63 | 323.75 ± 4.53 | 264.48 ± 15.21 | 262.02 ± 18.66 | 582.61 ± 57.56 | 229.84 ± 5.76 |
81 | (+)-Limonene | Citrus, mint | ND | 156.75 ± 19.72 | 52.15 ± 6.7 | 177.35 ± 14.24 | ND | 192.81 ± 10.62 | 175.02 ± 9.54 | ND | 335.84 ± 0.99 |
82 | Styrene | Balsamic, gasoline | 369.72 ± 17.77 | 290.29 ± 30.56 | 363.78 ± 29.47 | 338.22 ± 35.36 | 333.47 ± 11.19 | 273.88 ± 21.24 | 284.12 ± 4 | 678.75 ± 58.86 | 254.61 ± 3.7 |
Content of total hydrocarbons | 652.52 | 650.31 | 708.9 | 660.7 | 657.22 | 731.16 | 721.16 | 1261.36 | 820.29 | ||
83 | Dimethyl sulfoxide | Garlic | ND | ND | ND | ND | 23.54 ± 0.91 | 135.25 ± 4.24 | ND | 343.01 ± 2.12 | 68.4 ± 2.69 |
84 | Methyl sulfone | Sulfur, burnt | ND | ND | ND | ND | 96.99 ± 7.09 | 69.53 ± 8.03 | 80.49 ± 11.46 | 74.75 ± 0.49 | ND |
Content of total sulfur compounds | 0 | 0 | 0 | 0 | 120.54 | 204.78 | 80.49 | 417.76 | 68.4 | ||
Total identified/detected | 31962.36 | 40773.46 | 32995.66 | 53999.97 | 11298.94 | 34736.52 | 18726.37 | 84338.47 | 35446.24 |
No. | RI | Component | Odor description | Content (ng g−1) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Sugarcane | Juice extraction | Juice extraction mixture | Juice extraction mixture with calcium oxide and sodium bicarbonate | Clean juice | Impurities | Concentrated juice | Syrup | NCS | FD factor | ||||
a ND: not detected.b Content stated as the mean ± SD (n = 3) and the unit was nanogram per gram sample. | |||||||||||||
1 | 1987 | 4-Hydroxy-2,5-dimethyl-3(2H)furanone | Caramel | ND | ND | ND | ND | ND | ND | 139.48 ± 9.36 | 1880.31 ± 134.62 | 1203.04 ± 7.57 | 2187 |
2 | 1491 | (E)-2-Nonenal | Cucumber, fat, green | ND | 71.11 ± 2.78 | 33.8 ± 2.55 | ND | ND | ND | ND | 137.19 ± 8.92 | 37.81 ± 1.86 | 729 |
3 | 1784 | 2-Hydroxy-3-methyl-2-cyclopentene-1-one | Caramellic | ND | ND | ND | ND | 37 ± 3.86 | 39.51 ± 0.71 | 115.81 ± 14.4 | 794.49 ± 51 | 243.33 ± 6.69 | 729 |
4 | 2476 | 4-Allyl-2,6-dimethoxyphenol | Sweet, flower | ND | ND | ND | ND | ND | ND | 44.84 ± 7.27 | ND | 276.65 ± 14.93 | 729 |
5 | 2138 | 4-Ethenyl-2-methoxyphenol | Clove, curry | 390.62 ± 64.25 | 348.34 ± 32.47 | 742.18 ± 63.35 | ND | 61.32 ± 6.63 | 368.69 ± 18.49 | 531.51 ± 36.27 | 3150.75 ± 115.73 | 1471.55 ± 1.65 | 243 |
6 | 1428 | 3-Ethyl-2,5-dimethylpyrazine | Potato, roast | ND | ND | ND | ND | ND | ND | ND | 497.77 ± 17.81 | 159.13 ± 0.22 | 81 |
7 | 1801 | Hexanoic acid | Sweat | 432.4 ± 32.32 | 101.4 ± 11.73 | 585.24 ± 59.89 | 609.16 ± 77.02 | 122.5 ± 13.81 | 117.32 ± 0.81 | 536.65 ± 21.68 | 716.4 ± 12.07 | 207.44 ± 1.32 | 81 |
8 | 1977 | 3-Hydroxy-4,4-dimethyldihydro-2(3H)-furanone | Cotton candy | ND | ND | ND | ND | 20.2 ± 0.75 | ND | 112.72 ± 7.62 | 666.42 ± 1.23 | 266.96 ± 0.59 | 81 |
9 | 1404 | Acetic acid | Sour | 1376.77 ± 52.9 | 930.55 ± 50.79 | 573.6 ± 177.51 | 341.96 ± 38.33 | 97.36 ± 6.24 | 80.23 ± 3.26 | 2148.92 ± 60.78 | 10164.08 ± 260.85 | 2463.13 ± 7.38 | 27 |
10 | 1535 | 2-Methylpropionic acid | Rancid, butter, cheese | 32.15 ± 10.12 | 96.7 ± 26.04 | 113.89 ± 28.44 | ND | ND | ND | 93.88 ± 13.75 | 121.68 ± 8.34 | 24.36 ± 1.01 | 27 |
11 | 1118 | 1,3-Dimethylbenzene | Plastic | 282.8 ± 25.34 | 203.27 ± 12.47 | 292.97 ± 2.74 | 145.13 ± 11.63 | 323.75 ± 4.53 | 264.48 ± 15.21 | 262.02 ± 18.66 | 582.61 ± 57.56 | 229.84 ± 5.76 | 9 |
12 | 1387 | 2,3,5-Trimethylpyrazine | Roast, potato, must | ND | ND | ND | ND | 7.85 ± 0.25 | 24.83 ± 0.41 | ND | ND | 155.97 ± 5.77 | 9 |
13 | 1705 | 2-Methylpentanoic acid | Buttery creamy cheesy | ND | ND | ND | ND | ND | ND | 141.3 ± 5.11 | 640.21 ± 63.64 | 167.17 ± 1.89 | 9 |
14 | 1064 | Hexanal | Grass, tallow, fat | ND | ND | ND | ND | 57.57 ± 2.39 | 133.34 ± 7.09 | 148.22 ± 19.81 | 617.14 ± 16.45 | 186.87 ± 4.67 | 3 |
15 | 1237 | 2-Methyl-4,5-dihydro-3(2H)-furanone | Nutty, creamy almond | ND | ND | ND | ND | ND | ND | ND | 398.65 ± 17.61 | 74.61 ± 1.45 | 3 |
16 | 1372 | 2-Ethyl-5-methylpyrazine | Fruit, sweet | ND | ND | ND | ND | ND | ND | ND | 330.18 ± 1.83 | 78.85 ± 1.11 | 3 |
17 | 1309 | 2,6-Dimethylpyrazine | Roasted nut, cocoa, beef | ND | ND | ND | ND | 62.73 ± 1.79 | 276.55 ± 12.99 | 55.47 ± 12.78 | 2144.53 ± 63.11 | 508.52 ± 2.03 | 1 |
18 | 1342 | 1-Hydroxy-2-butanone | brown, oily, alcoholic | ND | ND | ND | ND | ND | ND | ND | 98.5 ± 6.23 | 16.81 ± 1.11 | 1 |
19 | 1683 | 5-Methyl furfuryl alcohol | Sweet caramellic | ND | ND | ND | ND | ND | ND | ND | 251.87 ± 30.69 | 124.22 ± 0.36 | 1 |
20 | 2777 | 3-Phenyl-2-propenoic acid | Balsam sweet storax | ND | ND | ND | ND | ND | 223.11 ± 30.29 | 77.8 ± 7.15 | 655.14 ± 76.44 | 311.68 ± 26.44 | 1 |
In the clarification stage, the temperature increased, and the thermal reaction occurred, which made it different from the first four stages. The clean juice, impurities, and concentrated juice were grouped into one category, (+)-limonene, (E)-3-hexen-1-ol, and 1,2-propanediol fell in the same area, which proved that these three compounds contributed significantly to the odor of these 3 samples.
The syrup falls in an area alone, which proves that it is significantly different from other samples. In fact, the temperature and heating time required to form the syrup were much higher and longer than the other stages, followed by the occurrence of the complex chemical reactions, such as Maillard reactions. 3-Ethyl-2,5-dimethylpyrazine, 2-acetylpyrrole, 2-formylpyrrole, furfuryl alcohol, 2-acetyl-6-methylpyrazine, 2-methylpyrazine, 2-acetyl-5-methylpyrazine, and 2,3-dimethylpyrazine fall in the same area with syrup. These compounds are the products of the Maillard reaction, making the syrup completely different from other samples. Therefore, the Maillard reaction plays a vital role in differentiating the syrup from other samples.
The NCS also aggregated into a separate group. 2,3-Butanediol, 4-allyl-2,6-dimethoxyphenol, and 2,3,5-trimethylpyrazine fell into this area. However, pyrazines originally fell in the syrup area and did not appear in the NCS area again. This happened due to the loss of most of the odorants during the drying process, resulting in reduced odor intensity and complexity. Therefore, the final drying process is critical and should be observed carefully to obtain the NCS with a strong odor. If the drying time and the contact area with the air can be reduced, then better complexity and concentration of the NCS can be obtained.
It can be observed from the heatmap that the first 4 stages exhibited similarity and can be divided into a group. The compounds with red color might be the endogenous components of plants. These compounds are mainly long-chain alcohols and carboxylic acids.57,58 Among them, phenylethyl alcohol and (Z)-3-hexen-1-ol have been proved to be one of the odor compounds of sugarcane juice.59,60 Compounds, such as butanoic acids, are one of the products of microbial action.59,60
The clean juice, impurity, and concentrated juice can be classified into another group. The compounds with high contents in the three samples showed green color in the first four stages, which proved that the content was distinctly reduced. Moreover, only a few compounds in these three stages show red color, which proved that the content of odor compounds was overall low. This phenomenon may attribute to the loss of odor compounds during the clarification process, which reduces the content of odor compounds.
Syrup samples can be divided into a single group. The Maillard reaction products such as pyrazines and furanones primarily cluster together in this area. It is speculated that the Maillard reaction occurring at high temperature at this stage makes syrup obviously different from other samples. The sample in the last column was the NCS, and the color was lighter than the last column. However, the light-colored areas and dark-colored areas in the 2 samples were similar, which might be caused by the loss of odor compounds during the drying process.
In the production line, the syrup stage is considered as the key step in the formation of NCS odor. During this stage, the Maillard reaction generates a variety of Maillard reaction products, such as pyrazines, pyrroles, and furans, which adds complexity and intensity to NCS odor. However, the final cooling and drying stage causes a severe loss of odor compounds. Therefore, we concluded that shortening the cooling time or reducing the contact area of NCS with air could enrich the odor of the NCS.
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