Study On The Technology And Application Of Burnt Flavor Brown Sugar Essence With Maillard Reaction

Brown sugar has a long edible history in China.It is not only a health product,but also a well-known condiment.With the improvement of people’s quality of life,people pay more and more attention to the flavor of food.However,different processes and the amino acids and sugar components in sugarcane raw materials have a great impact on the burnt flavor of brown sugar,and even lead to the lack of burnt flavor,affecting consumers’ acceptance of brown sugar flavor Acceptance and likability.Based on this,the objective of this study is to establish an objective,efficient and accurate method for evaluating the overall flavor characteristics of brown sugar products,and to explore the volatile components leading to brown sugar,and provide theoretical guidance for the preparation of brown sugar flavors.On this basis,the Maillard reaction principle was used to prepare the burnt flavor brown sugar essence product,and the reaction conditions were explored.The application and storage characteristics of essence products were also investigated.The main contents of this paper are as follows:1.The three-dimensional index(sensory,aroma fingerprint and volatile matter composition)of brown sugar were organically combined to comprehensively analyze the aroma quality of seven kinds of brown sugar,and a method for accurately evaluating the comprehensive flavor of brown sugar and brown sugar flavor products was established.It was found that the combination of three-dimensional index was good,and it can be used to evaluate brown sugar and simulated brown sugar flavor products.It was found that heterocyclic compounds were the main source of brown sugar burnt flavor.Through the correlation analysis of sensory attributes,sensor response and volatile compound composition,the correlation degree of three-dimensional index(sensory attributes,sensor response and volatile compound composition)was proved,and the influence of flavor substances on sensory attributes and the aroma fingerprint characteristics of different sensory attributes were clarified.2.In order to develop a brown sugar essence with strong burnt flavor and good similarity,the maillard reaction materials were explored and the reaction conditions were optimized.First,on the basis of detecting the composition of free amino acids in sugarcane juice,we screened the main contribution amino acids and reducing sugars by preliminary screening experiment and Plackett-Burman experiment design.The best raw material formula of burnt flavoring brown sugar essence was determined by uniform design of raw materials.The results showed that the optimum formula was proline 1.27 g,lysine 0.44 g,arginine 1.92 g,histidine 0.47 g,alanine 0.27 g and glucose 10 g.The optimum process conditions were as follows: temperature 115 ℃,water addition 5 ml,p H 7.5 and time 0.5h～ 3 h.At this time,brown sugar essence has good tissue state,strong burnt fragrance,high similarity with brown sugar,high flavor persistence and no peculiar smell,and the overall flavor feeling is good.The evaluation of burnt fragrance brown sugar essence products by multi-dimensional indicators shows that the flavor of brown sugar essence is similar to that of brown sugar,and the flavor of burnt flavor is remarkable.The key flavor compounds of brown sugar flavor products were identified,and 12 kinds of key flavor compounds of brown sugar essence were detected,which gave the essence of burnt,caramel and nutty.3.The application and storage characteristics of brown sugar essence were investigated.Through sensory contour and aroma fingerprint comparison analysis,it was found that brown sugar essence could effectively give the laboratory made brown sugar,burnt flavor and nut flavor,and the aroma enhancement effect was obvious.The aroma profiles and volatile compounds of brown sugar essence at different storage temperatures and storage time were found to be more stable over28 days.