Effect Of Heating Processes On Aroma Of Brown Sugar By Membrane Process And Study On Increasing Aroma

The present study mainly dealed with the effect of heating processes on brown sugar by membrane process and increasing aroma.Firstly,the analysis of the change of pH value,protein,sugar,amino acid and maillard reaction products in different heating processes.Second,using solid-phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS)extraction and analysis of aroma substances.The main aroma substances were identified by GC-O and E-nose technology,using OAV method to establish the aroma wheel.Finally,the aroma enhancement of brown sugar was studied by simulating the processing system of brown sugar.The main results are as follows.1.Through cluster analysis and maillard reaction products detection,it was found that the evaporation stage had an important impact on the formation of brown sugar aroma.During this stage,the intermediate products of maillard reaction accumulated and the protein decomposed,and the content decreased by42.03%.During the processing of brown sugar,the total amount of free amino acids decreased by 17.86 mg/100(g · °Bx),among which the reduction of glutamate accounted for 58.89% of the total reduction of amino acids.Theconsumption of glycine,methionine,histidine and cysteine was over 40%,which was an important amino acid affecting the aroma of brown sugar.In the machining process for the reaction of glucose consumption of 63.73%,while the reducing sugar,sucrose decomposition of brown sugar,fructose content increased by 46.71%.2.The aroma substances were detected by SPME-GC-MS in different processes of membrane brown sugar processing.A total of 126 aroma substances were detected from different processes.By GC-O technology to detect the aroma substance in brown sugar,classified according to its aroma attributes,will get the aroma attributes group OAV value addition of sensory score,establish aroma roulette,the aroma of brown sugar types can be divided into six types:toasty,nutty,fruit,floral,woody and fatty,especially which toasty and fruit.Dimethyl sulfide,isovaleraldehyde,n-capryl(ic)aldehyde,2-ethylidene-Decanal,is the main brown sugar aroma substances,atmospheric pressure processing conditions tend to be burnt toasty,tendency fruit vacuum conditions.PLS was used to analyze E-nose and aroma wheel data,E-nse can determine the type of brown sugar aroma according to the response value of sensor R7.3.Build maillard reaction system of reducing sugar + amino acids,through the simulation of brown sugar processing,the combination of glutamic acid and glucose,sensory evaluation score of 89.83,R7 response value is the highest for sensor,is 7.73.The toasty is obvious and no peculiar smell.Through the verification experiment found that not add glutamic acid and glucose reactionproduct obtained the clear juice of toasty compounds OAV is 782.20,add the glutamic acid and glucose,OAV is 13464.98,shows that brown sugar toasty flavor enhanced.