Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

XU, Su; LIU, Yuze; MU, Xingyan; CHEN, Haijiang; TAO, Guangcan; SUN, Zhenchun; YANG, Ni; MA, Fengwei; FISK, Ian D.

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. In conclusion, the usage of salt was beneficial to the generation of more aromatic compounds during caramelization.

Citation

XU, S., LIU, Y., MU, X., CHEN, H., TAO, G., SUN, Z., YANG, N., MA, F., & FISK, I. D. (2023). Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization. Food Science and Technology, 43, Article e97622. https://doi.org/10.1590/fst.97622

• Journal Article Type: Article
• Acceptance Date: Oct 15, 2022
• Online Publication Date: Dec 4, 2022
• Publication Date: 2023
• Deposit Date: Aug 24, 2023
• Publicly Available Date: Aug 29, 2023
• Journal: Food Science and Technology (Brazil)
• Print ISSN: 1475-3324
• Electronic ISSN: 2689-1816
• Peer Reviewed: Peer Reviewed
• Volume: 43
• Article Number: e97622
• DOI: https://doi.org/10.1590/fst.97622
• Keywords: Food Science; Biotechnology
• Public URL: https://nottingham-repository.worktribe.com/output/14588488
• Publisher URL: https://www.scielo.br/j/cta/a/vcJd9HsNRpFFnnKcWtyKDpG/?lang=en