Chen, Erbao; Song, Huanlu; Li, Yi; Chen, Haijun; Wang, Bao; Che, Xianing; Zhang, Yu; Zhao, Shuna published an article in 2020, the title of the article was Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS.COA of Formula: C14H22O And the article contains the following content:
A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcs., 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds Of these compounds, 10 were with high flavor dilution (FD) factors based on the aroma extract dilution anal. (AEDA). 4-Hydroxy-2,5-dimethyl-3(2H)furanone exhibited the highest FD factor of 2187, followed by (E)-2-nonenal, 2-hydroxy-3-methyl-2-cyclopentene-1-one, and 4-allyl-2,6-dimethoxyphenol with a FD factor of 729. The odor compounds showed no significant change and were similar to that of sugarcane during the first four steps in the production of non-centrifugal cane sugar. In the middle three stages, the heating slightly affected the aroma composition Addnl., a prolonged period of high-temperature heating, lead to the production of the Maillard reaction products, such as pyrazines, pyrroles, and furans, differentiating the step to be unique from the previous seven stages. However, the content of the NCS odorants was significantly reduced due to the loss of odor compounds during the drying process. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).COA of Formula: C14H22O
The Article related to aroma component sugarcane non centrifugal cane sugar, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.COA of Formula: C14H22O
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