Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100421 |
Resumo: | Abstract During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generation of volatile aromas and color during caramelization. The solid phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS) was used to measure the volatile compounds generated in caramelization. The results demonstrated that increasing content of salt (NaCl or KCl) could significantly improve (P<0.05) the generation of some essential volatile compounds during caramelization such as furfural, 5-methylfurfural, 5-hydroxymethyl-furfural (HMF), propionic acid and butyric acid. However, the ascending amount of salt (NaCl or KCl) had no significant impact (P<0.05) on the color generation of caramel. In conclusion, the usage of salt was beneficial to the generation of more aromatic compounds during caramelization. |
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Food Science and Technology (Campinas) |
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Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelizationcaramelizationcolorflavorsaltvolatile compoundsAbstract During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generation of volatile aromas and color during caramelization. The solid phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS) was used to measure the volatile compounds generated in caramelization. The results demonstrated that increasing content of salt (NaCl or KCl) could significantly improve (P<0.05) the generation of some essential volatile compounds during caramelization such as furfural, 5-methylfurfural, 5-hydroxymethyl-furfural (HMF), propionic acid and butyric acid. However, the ascending amount of salt (NaCl or KCl) had no significant impact (P<0.05) on the color generation of caramel. In conclusion, the usage of salt was beneficial to the generation of more aromatic compounds during caramelization.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2023-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100421Food Science and Technology v.43 2023reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.97622info:eu-repo/semantics/openAccessXU,SuLIU,YuzeMU,XingyanCHEN,HaijiangTAO,GuangcanSUN,ZhenchunYANG,NiMA,FengweiFISK,Ian D.eng2022-11-16T00:00:00Zoai:scielo:S0101-20612023000100421Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-11-16T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization |
title |
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization |
spellingShingle |
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization XU,Su caramelization color flavor salt volatile compounds |
title_short |
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization |
title_full |
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization |
title_fullStr |
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization |
title_full_unstemmed |
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization |
title_sort |
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization |
author |
XU,Su |
author_facet |
XU,Su LIU,Yuze MU,Xingyan CHEN,Haijiang TAO,Guangcan SUN,Zhenchun YANG,Ni MA,Fengwei FISK,Ian D. |
author_role |
author |
author2 |
LIU,Yuze MU,Xingyan CHEN,Haijiang TAO,Guangcan SUN,Zhenchun YANG,Ni MA,Fengwei FISK,Ian D. |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
XU,Su LIU,Yuze MU,Xingyan CHEN,Haijiang TAO,Guangcan SUN,Zhenchun YANG,Ni MA,Fengwei FISK,Ian D. |
dc.subject.por.fl_str_mv |
caramelization color flavor salt volatile compounds |
topic |
caramelization color flavor salt volatile compounds |
description |
Abstract During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generation of volatile aromas and color during caramelization. The solid phase microextraction-gas chromatograph-mass spectrometry (SPME-GC-MS) was used to measure the volatile compounds generated in caramelization. The results demonstrated that increasing content of salt (NaCl or KCl) could significantly improve (P<0.05) the generation of some essential volatile compounds during caramelization such as furfural, 5-methylfurfural, 5-hydroxymethyl-furfural (HMF), propionic acid and butyric acid. However, the ascending amount of salt (NaCl or KCl) had no significant impact (P<0.05) on the color generation of caramel. In conclusion, the usage of salt was beneficial to the generation of more aromatic compounds during caramelization. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100421 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100421 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.97622 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.43 2023 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126336096272384 |