Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization
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 ca...
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| Veröffentlicht in: | Ciência e tecnologia de alimentos 2023, Vol.43 |
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| container_title | Ciência e tecnologia de alimentos |
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| creator | XU, Su LIU, Yuze MU, Xingyan CHEN, Haijiang TAO, Guangcan SUN, Zhenchun YANG, Ni MA, Fengwei FISK, Ian D. |
| 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 |
| doi_str_mv | 10.1590/fst.97622 |
| format | Article |
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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. 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Technol</addtitle><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. 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| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | FOOD SCIENCE & TECHNOLOGY |
| title | Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization |
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