Determination of Flavor Added Condition to Liquid Sugar

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  • ITO HIROSHI
    Technical Department & Research Laboratory Japan Sugar Refiners' Association

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  • 液糖の風味付与　Ｉ　　液糖の風味付与条件の決定
  • エキ トウ ノ フウミ フヨ ジョウケン ノ ケッテイ エキ トウ ノ フウミ
  • 液糖の風味付与について(第1報)

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Abstract

Processing to make acceptable liquid sugar by Simple heating was investigated. High-grade liquid sugars (sucrose type and 50% inverted type) were heated at 60, 105, 110 and 120°C for different times. The maltol compound content of the heattreated samples was determined, and their sweet aroma and favorable taste were evaluated by sensory test of ranking method (sucrose type was tested to the aroma by forteen members of panel, and 50% inverted type was tested to the aroma and taste by eleven members). The optimum conditions were; 120°C, 1.5 hours for sucrose type and 120°C, 10 minutes for 50% inverted type. As the result, 50% invertedliquid sugar is easily treated for the processing to make favorous liquid sugar without large change of liquid sugar manufacturing process.

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