抄録
The characteristic sweet-aroma components in refinery final molasses were isolated by using a combination of sensory evaluation, column chromatography and gas chromatography, and were identified by infrared spectrometry, mass spectrometry and color reactions. Identified were ethyl n-hexanoate, ethyl phenylacetate, phenylacetic acid, n-butyl benzoate, isopropyl benzoate, L(+)-pantolactone, benzoic acid, o-toluic acid, m-toluic acid, β-phenyl-propionic acid, succinic anhydride, maltol, isomaltol, and 2-methyl-5-hydroxy-6-ethyl-γ-pyrone.
The aroma of the mixture of these compounds and vanillin and vanillic acid was similar to that of refinery molasses by sensory evaluation. The results indicate that these compounds are important in producing of sweet molasses aroma.
