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Aroma compounds in the production of liquid beet sugar
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2001 (English)In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 49, no 8, 3875-3880 p.Article in journal (Refereed)
Abstract [en]

Samples of in-process liquid beet sugar were collected from three different parts of a beet sugar factory and a refinery. The samples were analyzed with respect to aroma compounds by means of both liquid-liquid extraction and gas-phase (headspace) extraction followed by gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS). The aromas of the eluted compounds were evaluated qualitatively and quantitatively for the different samples. In general, earthy and sour aromas were often present in the raw juice sample, whereas caramel aromas were mainly present in the samples taken further downstream in the process. For fruity, floral, and solvent-like aromas, different parallel trends were noted. Some aromas were present only at the beginning of the process, whereas others developed toward the end of the process.

Place, publisher, year, edition, pages
2001. Vol. 49, no 8, 3875-3880 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8787DOI: 10.1021/jf001387sPubMedID: 11513682OAI: oai:DiVA.org:ri-8787DiVA: diva2:966660
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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