甜菜糖不良风味分析评价及控制策略
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摘要
作为传统的两大食糖产品之一,甜菜糖与甘蔗糖的成分几乎无异,微量的成分差异主要是水分、灰分、色素和一些痕量组分。这些痕量组分的存在会使甜菜糖普遍带有一些不良风味,在实际使用尤其是大宗食品工业客户应用过程中会造成不愉悦的感官体验,严重制约着甜菜糖业的发展,甜菜糖的不良风味主要由多种痕量的挥发性组分组成,其成分及形成机理复杂。本文系统地总结了国内外相关研究,对甜菜糖不良风味的组成成分、分析评价方法、形成机理及其控制策略进行讨论和分析,为食糖生产及应用的相关企业全面了解甜菜糖不良风味问题,制定有效抑制方案提供方向性指导。
As the primary sources of sucrose,sugars from beet and cane are nearly chemically identical except some minor chemical components,which may consist of water,ash content,pigments and trace compounds. Although all the physical and chemical indexes meet the requirements,off-aromas composed by some trace volatile compounds in the refined white beet sugar may cause the unpleasant feelings of the users of beverage,bakery or candy,etc. These suspicious concerns of manufacturers may significantly decrease the usage of beet sugar in these food industries,resulting in the bottleneck of the commercial application of beet sugar.The off-aromas of beet sugar are complex in composition,and the mechanism of formation remains unclear.The author searched the domestic and foreign literatures to explore the off-aromas compositions and their possible forming paths,investigate the influencing factors,and retrieve the relative solutions for the controlling methods. This paper provides a more comprehensive understanding and feasible strategies to control off-aroma in beet sugar for the customers and their upstream suppliers.
As the primary sources of sucrose,sugars from beet and cane are nearly chemically identical except some minor chemical components,which may consist of water,ash content,pigments and trace compounds. Although all the physical and chemical indexes meet the requirements,off-aromas composed by some trace volatile compounds in the refined white beet sugar may cause the unpleasant feelings of the users of beverage,bakery or candy,etc. These suspicious concerns of manufacturers may significantly decrease the usage of beet sugar in these food industries,resulting in the bottleneck of the commercial application of beet sugar.The off-aromas of beet sugar are complex in composition,and the mechanism of formation remains unclear.The author searched the domestic and foreign literatures to explore the off-aromas compositions and their possible forming paths,investigate the influencing factors,and retrieve the relative solutions for the controlling methods. This paper provides a more comprehensive understanding and feasible strategies to control off-aroma in beet sugar for the customers and their upstream suppliers.
引文
[1]Marsili R T,Miller N,Kilmer G J,et al.Identification and quantitation of the primary chemicals responsible for the characteristic malodor of beet sugar by purge and trap GC-MS-OD techniques[J].Journal of Chromatographic Science,1994,32(5):165-171.
[2]Godshall M A,Grimm C,Clarke M A.Sensory properties of white beet sugar[J].International Sugar Journal,1995,97(1159):296-343.
[3]方晶晶,刘虹,陈茜,等.封闭舱室环境空气中低浓度挥发性脂肪酸分析[J].舰船科学技术,2016,38(1):141-144.
[4]Hsieh W H,Hung W N,Wang G S,et al.Effect of p H on the analysis of 2-MIB and geosmin in water[J].Water Air&Soil Pollution,2012,223(2):715-721.
[5]Hungerford E H.Factors affecting odor in beet sugar[J].Journal of the American Society of Sugar Beet Technologists,1957,9(5):377-380.
[6]Olson R F.Odor in granulated beet sugar[J].Journal of the American Society of Sugar Beet Technologists,1958,10(5):435-438.
[7]Acree T E,Lee C Y,Butts R M,et al.Geosmln,the earthy component of table beet odor[J].Journal of Agricultural and Food Chemistry,1976,24:430-430.
[8]Murray K E,Bannister P A,Buttery R G.Geosmin:An important volatile constituent of beetroot(Beta vulgaris)[J].Chemistry&Industry,1975,22:973-974.
[9]Parliment T H,Kolor M G,Maing I Y.Identification of the major volatile components of cooked beets[J].Journal of Food Science,1977,42(6):1592-1593.
[10]Clarke M A,Godshall M A,Blanco R S,et al.Color and odor in beet sugar manufacture and storage[J].Lindustria Saccarifera Italiana,1997,90(6):187-196.
[11]Kaipainen A,Ylisuutari S,Lucas Q,et al.A new approach to odor detection[J].International Sugar Journal,1997,99(1184):403-408.
[12]Casey C G,Rebecca B B,Godshall M A.Solid phase microextraction(SMPE)for evaluating the sensory quality of sugar[C]//Sugar Processing Research Conference,20020310-20020313,New Orleans,LA;US,2002.
[13]Batista R B,Grimm C C,Godshall M A.Semiquantitative determination of short-chain fatty acids in cane and beet sugars[J].Journal of Chromatographic Science,2002,40(3):127-132.
[14]Pihlsgard P,Lingner H,Leufven N,et al.Aroma analysis of liquid sugars[J].International Sugar Journal,1998,100(1197):431-436.
[15]Schiweck H,Nhle C.Removal of ammonia from condensates and surplus condenser water by stripping with air[J].Zuckerindustrie,1990,115(8):639-647.
[16]Alanie G J,Benjamin S,Harry S O.Amino acids,content of sugar beet processing juices[J].Journal of Agricultural and Food Chemistry,1953,1(3):261-264.
[17]Van Der Poel P W,Schiweck H,Schwartz.Sugar technology:Beet and cane sugar manufacture[M].Berlin:Verlag Dr Albert Bartens,1998:143-156.
[18]徐祖健.甜菜制糖过程中色素的形成-加工过程中形成色素的主要因素[J].甜菜糖业,1981,5:45-49.
[19]叶晓蕾.果葡糖浆中不良风味化合物的形成机理及其影响因素研究[J].食品科学,2012,7:337-339.
[20]De Bruijn J M,Bout-Diederen M,Huijbregts S.Characterization of colorants in sugarbeet processing using GPCwith ELSD and diode array detection[C]//In Proceedings of the sugar processing research conference,New Orleans,USA,2002:279-291.
[21]Reinefeld E,Bliesener K M,Brandes E,et al.Contribution to the knowledge of color formation in sugar beet juices[J].La sucrerie belge,1982,101:333-345.
[22]Coca M,Teresa G M,Gerardo G,et al.Study of colored components formed in sugar beet processing[J].Food Chemistry,2004,86:421-433.
[23]Shore M,Broughton N W,Dutton J V,et al.Factors affecting white sugar colour[J].Sugar Technology Reviews,1984,12:1-99.
[24]Huang R D,Feather M S.13C-NMR study of some Maillard reaction products arising from D-glucose-DL-alanin interactions[J].Journal of Agricultural and Food Chemistry,1988,36:673-675.
[25]Singh K,Prasad M,Kumar D.Role of iron in catalysing the caramelization of sugar and its preventive and curative measures[C]//proceeding of 8th joint convection of three associations,2005:47-62.
[26]苏士亮,赫晓军,史炳芹.甜菜制糖中的微生物及影响[J],中国甜菜糖业,2003(4):28-30.
[27]胡华兵.新疆甜菜高产高效种植技术研究[D].石河子:石河子大学,2014.
[28]乔建民,王维臣,陈惠瑜.新疆甜菜新品种推广应用应注意的几个问题[J].石河子大学学报:自然科学版,1998:Z21-Z24.
[29]李万军.新疆氮肥产业现状调查及对策探析[J].昌吉学院学报,2014,3:36-40.
[30]贺玉昌.甜菜施肥与糖厂设备腐蚀[J].石河子科技,1998,5:38-40.
[31]Hoffmann C M,Marlander B.Amino acids,betaine,composition of harmful nitrogen in sugar beet(Beta vulgaris L.)nitrate-as affected by genotype and environment[J].European Journal of Agronomy,2005,22(3):255-265.
[32]遇琦.甜菜有害氮测定意义及测定方法探讨[J].中国甜菜,1989,2:45-47.
[33]梁建生,章素英,刘秀丽,等.甜菜块根贮藏期间呼吸代谢的变化[J],1990,3:43-48.
[34]大连轻工学院,齐齐哈尔轻工学院.甜菜制糖工艺学[M].北京:轻工业出版社,1982:75-77.
[35]田际良,赵居生,周兴武.甜菜工艺有害物质的影响因素及控制途径[J].中国甜菜,1994,1:24-28.
[36]田际良.甜菜工艺有害物质的研究[J].世界农业,1995,6:24-25.
[37]Colonna W J,Mcgillivray T,Samaraweera U,et al.Odor in beet sugar:Some causative agents and preventative measures[C]//Sugar Processing Research Conference,1996.
[38]Pihlsgard P,Leufven A,Lingnert H,et al.Chemical and sensory properties of liquid beet sugar[J].Journal of Agricultural and Food Chemistry,1999,47(10):4346-4352.
[39]Pihlsgard Per,Mats L,Anders L,et al.Volatile compounds in the production of liquid beet sugar[J].Journal of Agricultural and Food Chemistry,2000,48:4844-4850.
[40]Godshall M A.Recent progress in sugar colorants[C]//In Proceedings of the conference on sugar refining research,New Orleans,USA,1996:262-305.
[41]张敦铁.Maillard反应中间体的研究[D].武汉:华中科技大学,2006.
[42]Buera M D P,Chirife J,Resnik S L,et al.Nonenzymatic browning in liquid model systems of high water activity:Kinetics of color changes due to caramelization of various single sugars[J].Journal of Food Science,2010,52(4):1059-1062.
[43]Cammerer B,Kroh L W.Investigations of the influence of reaction conditions on the elementary composition of melanoidins[J].Food Chemistry,1995,53:55-59.
[44]Arslanoglu H,Tumen F.A study on cations and color removal from thin sugar juice by modified sugar beet pulp[J].Journal of Food Science and Technology,2012,49(3):319-327.
[45]Saadi G B,Javad K,Nasser H,et al.Optimization of fenton oxidation process for the degradation of color precursors in raw sugar beet juice[J].Sugar Tech,2016,18(3):273-284.
[46]Duffaut E,Godshall M A,Grimm C.The effect of ozone on off-odors in beet sugar[C]//Madrid General Assembly of the International Commission for Sugar Technology,Madrid,Spain,2003,21(2):427-440.
[47]Duffaut E,Godshall M A,Grimm C.The effect of ozone and air on off-odors in beet sugar[C]//SPRI Conference on Sugar Processing Research,New Orleans,Louisiana,USA,2004.
[48]Coca M,Teresa G M,Silvia M,et al.Evolution of colorants in sugarbeet juices during decolorization using styrenic resins[J].Journal of Food Engineering,2008,89(4):429-434.
[49]Mosen A.Beet-sugar handbook[M],John Wiley&Sons Inc,2007:331-333.
[50]Gyura J,Seres Z,Vatai G,et al.Separation of non-sucrose compounds from syrup of sugar beet processing by ultra-and nanofiltration using polymer membranes[J].Desalination,2002,148(1-3):49-56.
[51]Djuria M,Gyura J,Zavargo Z,et al.Modelling of ultrafiltration of non-sucrose compounds in sugar beet processing[J].Journal of Food Engineering,2004,65(1):73-82.
[52]Carter M,Jensen J P.A Process for the recovery of a brown food-grade sugar product from a sugar beet solution:USA,WO2007071729[P].2006-12-20.
[53]De Santis R.Sensory analysis of beet sugar and cane sugar in food preparations[EB/OL].The Culinary Institute of America Letter,2007-11-16.
[54]Urbanus B L,Cox G O,Eklund E J,et al.Sensory differences between beet and cane sugar sources[J].Journal of Food Science,2014,79(9):S1763-S1768.
[55]Urbanus B L,Schmidt S J,Lee S Y.Sensory differences between product matrices made with beet and cane sugar sources[J].Journal of Food Science,2014,79(11):2354-2361.
[2]Godshall M A,Grimm C,Clarke M A.Sensory properties of white beet sugar[J].International Sugar Journal,1995,97(1159):296-343.
[3]方晶晶,刘虹,陈茜,等.封闭舱室环境空气中低浓度挥发性脂肪酸分析[J].舰船科学技术,2016,38(1):141-144.
[4]Hsieh W H,Hung W N,Wang G S,et al.Effect of p H on the analysis of 2-MIB and geosmin in water[J].Water Air&Soil Pollution,2012,223(2):715-721.
[5]Hungerford E H.Factors affecting odor in beet sugar[J].Journal of the American Society of Sugar Beet Technologists,1957,9(5):377-380.
[6]Olson R F.Odor in granulated beet sugar[J].Journal of the American Society of Sugar Beet Technologists,1958,10(5):435-438.
[7]Acree T E,Lee C Y,Butts R M,et al.Geosmln,the earthy component of table beet odor[J].Journal of Agricultural and Food Chemistry,1976,24:430-430.
[8]Murray K E,Bannister P A,Buttery R G.Geosmin:An important volatile constituent of beetroot(Beta vulgaris)[J].Chemistry&Industry,1975,22:973-974.
[9]Parliment T H,Kolor M G,Maing I Y.Identification of the major volatile components of cooked beets[J].Journal of Food Science,1977,42(6):1592-1593.
[10]Clarke M A,Godshall M A,Blanco R S,et al.Color and odor in beet sugar manufacture and storage[J].Lindustria Saccarifera Italiana,1997,90(6):187-196.
[11]Kaipainen A,Ylisuutari S,Lucas Q,et al.A new approach to odor detection[J].International Sugar Journal,1997,99(1184):403-408.
[12]Casey C G,Rebecca B B,Godshall M A.Solid phase microextraction(SMPE)for evaluating the sensory quality of sugar[C]//Sugar Processing Research Conference,20020310-20020313,New Orleans,LA;US,2002.
[13]Batista R B,Grimm C C,Godshall M A.Semiquantitative determination of short-chain fatty acids in cane and beet sugars[J].Journal of Chromatographic Science,2002,40(3):127-132.
[14]Pihlsgard P,Lingner H,Leufven N,et al.Aroma analysis of liquid sugars[J].International Sugar Journal,1998,100(1197):431-436.
[15]Schiweck H,Nhle C.Removal of ammonia from condensates and surplus condenser water by stripping with air[J].Zuckerindustrie,1990,115(8):639-647.
[16]Alanie G J,Benjamin S,Harry S O.Amino acids,content of sugar beet processing juices[J].Journal of Agricultural and Food Chemistry,1953,1(3):261-264.
[17]Van Der Poel P W,Schiweck H,Schwartz.Sugar technology:Beet and cane sugar manufacture[M].Berlin:Verlag Dr Albert Bartens,1998:143-156.
[18]徐祖健.甜菜制糖过程中色素的形成-加工过程中形成色素的主要因素[J].甜菜糖业,1981,5:45-49.
[19]叶晓蕾.果葡糖浆中不良风味化合物的形成机理及其影响因素研究[J].食品科学,2012,7:337-339.
[20]De Bruijn J M,Bout-Diederen M,Huijbregts S.Characterization of colorants in sugarbeet processing using GPCwith ELSD and diode array detection[C]//In Proceedings of the sugar processing research conference,New Orleans,USA,2002:279-291.
[21]Reinefeld E,Bliesener K M,Brandes E,et al.Contribution to the knowledge of color formation in sugar beet juices[J].La sucrerie belge,1982,101:333-345.
[22]Coca M,Teresa G M,Gerardo G,et al.Study of colored components formed in sugar beet processing[J].Food Chemistry,2004,86:421-433.
[23]Shore M,Broughton N W,Dutton J V,et al.Factors affecting white sugar colour[J].Sugar Technology Reviews,1984,12:1-99.
[24]Huang R D,Feather M S.13C-NMR study of some Maillard reaction products arising from D-glucose-DL-alanin interactions[J].Journal of Agricultural and Food Chemistry,1988,36:673-675.
[25]Singh K,Prasad M,Kumar D.Role of iron in catalysing the caramelization of sugar and its preventive and curative measures[C]//proceeding of 8th joint convection of three associations,2005:47-62.
[26]苏士亮,赫晓军,史炳芹.甜菜制糖中的微生物及影响[J],中国甜菜糖业,2003(4):28-30.
[27]胡华兵.新疆甜菜高产高效种植技术研究[D].石河子:石河子大学,2014.
[28]乔建民,王维臣,陈惠瑜.新疆甜菜新品种推广应用应注意的几个问题[J].石河子大学学报:自然科学版,1998:Z21-Z24.
[29]李万军.新疆氮肥产业现状调查及对策探析[J].昌吉学院学报,2014,3:36-40.
[30]贺玉昌.甜菜施肥与糖厂设备腐蚀[J].石河子科技,1998,5:38-40.
[31]Hoffmann C M,Marlander B.Amino acids,betaine,composition of harmful nitrogen in sugar beet(Beta vulgaris L.)nitrate-as affected by genotype and environment[J].European Journal of Agronomy,2005,22(3):255-265.
[32]遇琦.甜菜有害氮测定意义及测定方法探讨[J].中国甜菜,1989,2:45-47.
[33]梁建生,章素英,刘秀丽,等.甜菜块根贮藏期间呼吸代谢的变化[J],1990,3:43-48.
[34]大连轻工学院,齐齐哈尔轻工学院.甜菜制糖工艺学[M].北京:轻工业出版社,1982:75-77.
[35]田际良,赵居生,周兴武.甜菜工艺有害物质的影响因素及控制途径[J].中国甜菜,1994,1:24-28.
[36]田际良.甜菜工艺有害物质的研究[J].世界农业,1995,6:24-25.
[37]Colonna W J,Mcgillivray T,Samaraweera U,et al.Odor in beet sugar:Some causative agents and preventative measures[C]//Sugar Processing Research Conference,1996.
[38]Pihlsgard P,Leufven A,Lingnert H,et al.Chemical and sensory properties of liquid beet sugar[J].Journal of Agricultural and Food Chemistry,1999,47(10):4346-4352.
[39]Pihlsgard Per,Mats L,Anders L,et al.Volatile compounds in the production of liquid beet sugar[J].Journal of Agricultural and Food Chemistry,2000,48:4844-4850.
[40]Godshall M A.Recent progress in sugar colorants[C]//In Proceedings of the conference on sugar refining research,New Orleans,USA,1996:262-305.
[41]张敦铁.Maillard反应中间体的研究[D].武汉:华中科技大学,2006.
[42]Buera M D P,Chirife J,Resnik S L,et al.Nonenzymatic browning in liquid model systems of high water activity:Kinetics of color changes due to caramelization of various single sugars[J].Journal of Food Science,2010,52(4):1059-1062.
[43]Cammerer B,Kroh L W.Investigations of the influence of reaction conditions on the elementary composition of melanoidins[J].Food Chemistry,1995,53:55-59.
[44]Arslanoglu H,Tumen F.A study on cations and color removal from thin sugar juice by modified sugar beet pulp[J].Journal of Food Science and Technology,2012,49(3):319-327.
[45]Saadi G B,Javad K,Nasser H,et al.Optimization of fenton oxidation process for the degradation of color precursors in raw sugar beet juice[J].Sugar Tech,2016,18(3):273-284.
[46]Duffaut E,Godshall M A,Grimm C.The effect of ozone on off-odors in beet sugar[C]//Madrid General Assembly of the International Commission for Sugar Technology,Madrid,Spain,2003,21(2):427-440.
[47]Duffaut E,Godshall M A,Grimm C.The effect of ozone and air on off-odors in beet sugar[C]//SPRI Conference on Sugar Processing Research,New Orleans,Louisiana,USA,2004.
[48]Coca M,Teresa G M,Silvia M,et al.Evolution of colorants in sugarbeet juices during decolorization using styrenic resins[J].Journal of Food Engineering,2008,89(4):429-434.
[49]Mosen A.Beet-sugar handbook[M],John Wiley&Sons Inc,2007:331-333.
[50]Gyura J,Seres Z,Vatai G,et al.Separation of non-sucrose compounds from syrup of sugar beet processing by ultra-and nanofiltration using polymer membranes[J].Desalination,2002,148(1-3):49-56.
[51]Djuria M,Gyura J,Zavargo Z,et al.Modelling of ultrafiltration of non-sucrose compounds in sugar beet processing[J].Journal of Food Engineering,2004,65(1):73-82.
[52]Carter M,Jensen J P.A Process for the recovery of a brown food-grade sugar product from a sugar beet solution:USA,WO2007071729[P].2006-12-20.
[53]De Santis R.Sensory analysis of beet sugar and cane sugar in food preparations[EB/OL].The Culinary Institute of America Letter,2007-11-16.
[54]Urbanus B L,Cox G O,Eklund E J,et al.Sensory differences between beet and cane sugar sources[J].Journal of Food Science,2014,79(9):S1763-S1768.
[55]Urbanus B L,Schmidt S J,Lee S Y.Sensory differences between product matrices made with beet and cane sugar sources[J].Journal of Food Science,2014,79(11):2354-2361.