美拉德反应
褐变
化学
糖
食品科学
味道
芳香
藤条
还原糖
食品储藏室
作者
Kōji Wada,Asahiro Kamiya,Masami Mizu,Kensaku Takara,Hiroyuki Tamaki,Kōji Wada
标识
DOI:10.1016/j.foodchem.2013.10.089
摘要
Changes in the quality attributes of non-centrifugal cane brown sugar represented by physicochemical characteristics as well as flavour components and Maillard reaction products (MRPs) were monitored every 3 months over 1 year of storage. Stored cane brown sugar became darker, and its moisture content and water activity (aw) increased during storage. Fructose and glucose levels decreased as non-enzymatic browning via the Maillard reaction occurred in the stored sample, and a similar trend was also discovered in aconitic and acetic acids. Stored cane brown sugar lost its acidic and sulfuric odours (58.70–39.35% and 1.85–0.08%, respectively); subsequently, the nutty and roasted aroma increased from 26.52% to 38.59% due to the volatile MRPs. The browning rate of stored cane brown sugar was positively associated with the development of volatile MRPs (Pearson’s coefficient = 0.860), whereas the amount of 3-deoxyglucosone, an intermediate product of the Maillard reaction, had a lower association with the brown colour due to its relatively slow degradation rate.
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