Volatile compounds in the production of liquid beet sugar

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.