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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.
2000 (English)In: Journal of agricultural and food chemistry, ISSN 0346-718X, Vol. 49, 3875-90 p.Article in journal (Refereed)
Abstract [en]

Samples from three different parts of a beet sugar factory and a refinery were analyzed with respect to odorous 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 odors of the eluted compounds were evaluated qualitatively and quantitatively for the different samples. In general, earthy and sour odors were often present in the raw juice sample, whereas caramel odors were mainly present in the samples taken further downstream in the process. For fruity, floral, and solvent-like odors, different parallel trends were noted. Some odors were present only at the beginning of the process, whereas others developed towards the end of the process. An interesting observation was that the intensity of many perceived odors was higher in the last sample than in the previous sample, despite the fact that the total odor intensity was lower in the last sample.

Place, publisher, year, edition, pages
2000. Vol. 49, 3875-90 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8789OAI: oai:DiVA.org:ri-8789DiVA: diva2:966662
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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