The composition and flavor change mechanism of membrane-filtered sugarcane syrup during the acid hydrolysis process based on 1H NMR and GC–IMS

• Published in: Journal of food composition and analysis 2024-09, Vol.133, p.106430, Article 106430
• Main Authors: Liao, Mingyang, Pang, Fengping, Wang, Zhaoyang, Wang, Yanjing, Huang, Zhi, Deng, Ligao, Li, Jianbin
• Format: Article
• Language: English
• Subjects: Acid hydrolysis; Aromatic compounds; HS-GC–IMS; Maillard reaction; Nuclear magnetic resonance; Sugarcane syrup
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2024.106430

Nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to comprehensively characterize both non-volatile and volatile components present in membrane-filtrated sugarcane syrup (MS). A total of 19 non-volatile compounds and 65 volatile compounds were successfully identified within the MS sample. Among the volatile compounds, 12 were determined to be key aroma contributors based on their Relative Odor Activity Values (ROAV). Our investigation elucidated that hydrolysis and Maillard reactions serve as the primary pathways during acid hydrolysis, with reaction kinetics strengthened by increasing heating temperature and citric acid concentration, thereby enhancing the caramel and roasted aromas of MS. These findings not only contribute to a deeper understanding of the composition of sugarcane syrup but also offer valuable insights into flavor characterization and quality control within the sugarcane industry. Furthermore, this research lays a foundation for future studies aimed at optimizing processing techniques to enhance syrup flavor and overall product quality. [Display omitted] •19 non-volatile components were identified in MS by NMR.•12 volatile components were found to be key aroma compounds in MS.•Acid hydrolysis significantly increased the content of reducing sugars in MS.•Hydrolysis and Maillard reactions are the primary reactions in acid hydrolysis.