FlavourBy Bento, Luis San Miguel
Posted on 2010-12-07 Last edited on 2011-09-29
Flavour refers to the entire spectrum of exterience that occurs when a food is ingested: taste, odor, texture, physical and chemical sensation, intensity and time of the sensation (Godshall, SPRI).
In sugar products compounds responsable by flavour include volatiles, semi-volatiles and non-volatiles compounds, high molecular weight compounds and inorganics. Normally there is no single compound alone that is responsible for sugar procuct flavour (Godshall, SPRI).
Compounds responsible for sugar products flavour are originated from sugar cane or are derived from sugar degradation during processing.
Compounds derived from sugar cane that can participate in products flavour are:
- Malic acid (20 ppm)
- Aconitic acid (300 ppm)
- Succinic acid (5 - 10 ppm)
- Fumaric acid (1 - 10 ppm)
- p-Hydroxybezoic acid (0.5 - 5 ppm)
- Syringic cid (1 - 10 ppm)
- p-Hydroxycinamic acid (0.5 - 5 ppm)
- Palmitic acid (1 10 ppm)
- Stearic acid ( 1 - 10 ppm)
(concentration in cane juice solids) (Godshall, SPRI)
Dimethylsulfide (DMS) present in cane leaves is a major cause of typical cane molasses flavour. DMS is released in great quantities when cane leaves are heated (Godshall, 1980).
Fresh cut cane leaves develop strong odours caused by enzymatic production of 3-hexen-1-ol and 1-hexen-3-ol, konown as "leaf alcohols" (Godshall, SPRI).
Acetaldehide, present in cane juice, is a volatile compound with a characteristic fresh, fruty, green odor (Godshall, SPRI)
Godshall, M.A., Flavour components of cane sugar products, SPRI
Godshall M.A., Legendre M.G., Roberts E.J., 1980, The identificationof volatile
constituints in sugar cane and cane sugar products, Proc. 1978 Techn.
Sess. Cane Sug. Ref. Res., pp 46-67
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