Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS
Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/18/5878 |
| _version_ | 1827658404342005760 |
|---|---|
| author | Erbao Chen Shuna Zhao Huanlu Song Yu Zhang Wanyao Lu |
| author_facet | Erbao Chen Shuna Zhao Huanlu Song Yu Zhang Wanyao Lu |
| author_sort | Erbao Chen |
| collection | DOAJ |
| description | Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 80 odor compounds, including 5 alcohols, 9 aldehydes, 8 phenols, 21 acids, 14 ketones, 5 esters, 12 pyrazines, and 6 other compounds, were detected. The fingerprint analysis of the brown sugar odor compounds showed 90% similarity, indicating a close relationship among the odor properties of brown sugar in each province. Moreover, the orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to identify the compounds contributing to the volatile classification of the brown sugar from three provinces, which confirmed that OPLS-DA could be a potential tool to distinguish the brown sugar of three origins. |
| first_indexed | 2024-03-09T23:02:14Z |
| format | Article |
| id | doaj.art-b2d3c60a52ad4a869605ea02cafffe97 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T23:02:14Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-b2d3c60a52ad4a869605ea02cafffe972023-11-23T18:00:24ZengMDPI AGMolecules1420-30492022-09-012718587810.3390/molecules27185878Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MSErbao Chen0Shuna Zhao1Huanlu Song2Yu Zhang3Wanyao Lu4Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Engineering Laboratory of Geriatric Nutrition & Foods, COFCO Nutrition and Health Research Institute Co., Ltd., Beijing 102209, ChinaGuangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 80 odor compounds, including 5 alcohols, 9 aldehydes, 8 phenols, 21 acids, 14 ketones, 5 esters, 12 pyrazines, and 6 other compounds, were detected. The fingerprint analysis of the brown sugar odor compounds showed 90% similarity, indicating a close relationship among the odor properties of brown sugar in each province. Moreover, the orthogonal partial least squares discriminant analysis (OPLS-DA) was performed to identify the compounds contributing to the volatile classification of the brown sugar from three provinces, which confirmed that OPLS-DA could be a potential tool to distinguish the brown sugar of three origins.https://www.mdpi.com/1420-3049/27/18/5878non-centrifugal cane sugar (NCS)GC-O-MSfingerprintorthogonal partial least squares discriminant analysis (OPLS-DA) |
| spellingShingle | Erbao Chen Shuna Zhao Huanlu Song Yu Zhang Wanyao Lu Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS Molecules non-centrifugal cane sugar (NCS) GC-O-MS fingerprint orthogonal partial least squares discriminant analysis (OPLS-DA) |
| title | Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS |
| title_full | Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS |
| title_fullStr | Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS |
| title_full_unstemmed | Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS |
| title_short | Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS |
| title_sort | analysis and comparison of aroma compounds of brown sugar in guangdong guangxi and yunnan using gc o ms |
| topic | non-centrifugal cane sugar (NCS) GC-O-MS fingerprint orthogonal partial least squares discriminant analysis (OPLS-DA) |
| url | https://www.mdpi.com/1420-3049/27/18/5878 |
| work_keys_str_mv | AT erbaochen analysisandcomparisonofaromacompoundsofbrownsugaringuangdongguangxiandyunnanusinggcoms AT shunazhao analysisandcomparisonofaromacompoundsofbrownsugaringuangdongguangxiandyunnanusinggcoms AT huanlusong analysisandcomparisonofaromacompoundsofbrownsugaringuangdongguangxiandyunnanusinggcoms AT yuzhang analysisandcomparisonofaromacompoundsofbrownsugaringuangdongguangxiandyunnanusinggcoms AT wanyaolu analysisandcomparisonofaromacompoundsofbrownsugaringuangdongguangxiandyunnanusinggcoms |