Volatile compounds in the production of liquid beet sugar

Citation
P. Pihlsgard et al., Volatile compounds in the production of liquid beet sugar, J AGR FOOD, 48(10), 2000, pp. 4844-4850
Citations number
23
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
00218561 → ACNP
Volume
48
Issue
10
Year of publication
2000
Pages
4844 - 4850
Database
ISI
SICI code
0021-8561(200010)48:10<4844:VCITPO>2.0.ZU;2-E
Abstract
Samples from different parts of a beet sugar factory and refinery were anal yzed with respect to Volatile compounds by means of liquid-liquid extractio n followed by gas chromatography-mass spectrometry (GC-MS). A limited numbe r of the samples,were analyzed by means of gas phase extraction (headspace) followed by CC-MS. Selected compounds were followed through the sugar : ma nufacturing process. The behavior of different compounds varied greatly thr oughout the process, with some compounds such as geosmin (trans-1,10-dimeth yl-trans-9-decalol), dimethyl disulfide, and propionic and hexanoic acid pr esent at the beginning of the process but disappearing rapidly after furthe r processing. Other compounds, such as indole, dihydrobenzofuran, and 2-phe nylethanol, were not detected at the start of the process but were formed l ater on and removed in the final product. In the final product, three pyraz ines remained at fairly low concentrations, together with 3-methylcyclopent adione, ethylhexanol, and methyl pyrrole ketone.