Aroma Components of Heated Liquid Sugar

Abstract

Aroma components of 50% inverted liquid sugar heated at 120°C for 10 minutes was compared with those heated for 30 minutes at same temperature by GC-MS, The former aroma consisted of a small mumber of compounds including isomaltol and maltol which gave better flavor than the latter. The latter flavor consisted of many compounds related to burning and stimulating odor, and bitter taste. The above off-fiavor compound increased remarkably along the reduction content of 5-hydroxymethylfurfural. Consequently, with the purpose to produce acceptable liquid sugar, the heat treatment should be stopped when maltol compounds content is reached above 10ppm, and relative content of 5-hydroxymethylfurfural is reached maximum level.