Volatile Components of Beet Seasoning Prepared from Waste Juice of Beet Sugar Refining

Abstract

Beat seasoning was prepared from waste juice of beat sugar refining process by alkaline hydrolysis. The volatile compounds of heated and non-heated beat seasoning were identified by GC and GC-MS methods and their aroma patterns were compared. (1) Among 13 compounds identified in the non-heated seasoning, lactones, cyclotene and vanillin give the unacceptable flavor for seasoning. (2) Forty three volatiles were identified from the heated beat seasoning. Besides the identified compounds in the non-heated seasoning, 3-methylbutanal, sulfur containing compounds, pyrazines and methoxy phenols were found to contribute to the characteristic smell of the heated seasoning.