Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS-Reference-Cited by-同舟云学术

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS

Published:2020 Issue:54 Volume:10 Page:32276-32289
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Chen Erbao¹²³⁴,Song Huanlu¹²³⁴^ORCID,Li Yi⁵⁶⁷⁸³,Chen Haijun⁹¹⁰⁴,Wang Bao⁵⁶⁷⁸³,Che Xianing⁵⁶⁷⁸³,Zhang Yu¹²³⁴^ORCID,Zhao Shuna⁵⁶⁷⁸³

Affiliation:

1. College of Food and Health

2. Beijing Technology and Business University (BTBU)

3. Beijing

4. China

5. COFCO Nutrition and Health Research Institute Co. Ltd.

6. Beijing Engineering Laboratory of Geriatric Nutrition & Foods

7. Beijing Key Laboratory of Nutrition &Health and Food Safety

8. Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology

9. COFCO Tunhe Chongzuo Sugar Co., Ltd.

10. Chongzuo

Abstract

84 volatile aroma components were determined in 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.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA05963C

Reference60 articles.

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2. Bioconversion of sugarcane crop residue for value added products – An overview

3. Sugarcane Agriculture and Sugar Industry in China

4. Non-centrifugal cane sugar processing: A review on recent advances and the influence of process variables on qualities attributes of final products

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