精糖工程におけるマルトール系化合物の消長

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タイトル別名
  • Behavior of Maltol Compounds in Sugar Refining Process
  • セイトウ コウテイ ニ オケル マルトールケイ カゴウブツ ノ ショウチョウ

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Maltol compounds in the refinery process were determined, and each concentration of sweet-aroma of refinery molasses was compared by sensory test. The concentration of maltol compounds in molasses increased as boiling step proceeded and reached a maximum in final molasses. The intensity of sweet-aroma perceived by sensory test showed a similary tendency. There was a close relationship between them. Maltol compounds were produced more easily by the thermal degradation of fructose and glucose that of sucrose.

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