Effect of Heating Temperature on Volatile Components of Sweet Potato Caramel Flavor
In order to study the effect of heating temperature on the preparation of sweet potato caramel flavor,fresh sweet potato was extracted,concentrated and mixed with glucose caramel solution for heating reaction at different temperatures.The prepared flavor samples were analyzed by GC-MS and principal component analysis.The results showed that:① After heating the water extract of sweet potato,the types and contents of volatile substances in heated samples were significantly higher than those in unheated samples.The highest content of volatile substances at different reaction temperatures was in the 100℃samples,which was 93.91 μg/g.The highest number of volatile substances was 47 in the sample at 110℃.② The results detected by UV spectrophotometry found that the higher the reaction temperature,the more sufficiently Maillard reaction occurred in the samples,the more brown substances accumulated and the greater the absorbance was.③ Principal component analysis showed that the principal component difference between the unheated and the heated samples was large.The principal component difference between the heated samples at 80℃and 90℃was little.The substances with great influence on the characteristic aroma of 100℃samples mainly included 2-hydroxy-3,4-dimethyl-2-cyclopentene-1-one,5-hydroxymethyl furfural,2-pyrrolaldehyde,etc.④The odor evaluation found that the samples at 100℃had strong mellow sense,full olfactory levels,obvious burnt sweet aroma,and the sensory quality was the best.
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