Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effect of NaHPO4 Buffer (Na2HPO4/NaH2PO4) Modification
Palm Sugar-Like Flavourings | |||
---|---|---|---|
0.20 M Na2HPO4/NaH2PO4 (Original) | 0.02 M Na2HPO4/NaH2PO4 | 0.02 M Na2HPO4 | |
Sodium Content (mg/g FW) | 72.82 ± 2.67 A | 61.51 ± 4.08 B | 45.90 ± 0.55 C |
Initial pH | 7.50 ± 0.02 A | 7.01 ± 0.01 B | 6.34 ± 0.04 C |
Acrylamide Content (ppm) | 40.35 ± 2.85 C | 59.64 ± 5.24 B | 191.38 ± 22.21 A |
Flavour Components (ppb) | |||
EDMP | 393.14 ± 18.17 A | 77.41 ± 8.15 B | ND |
DEMP | 52.27 ± 5.46 C | 164.34 ± 7.03 A | 122.66 ± 7.93 B |
5H-5-Methyl-6, 7-dihydroxycyclopenta[b] pyrazine | 1262.94 ± 141.77 A | 1126.93 ± 119.25 A | 1119.99 ± 69.22 B |
Furaneol | 39.75 ± 4.52 A | 51.67 ± 5.22 A | 160.71 ± 14.19 B |
2.2. Effect of CaCl2
2.2.1. Effect of CaCl2 on Acrylamide Formation in PSLF
2.2.2. Effect of CaCl2 on Flavour Profile in PSLF
2.2.3. Effect of CaCl2 on Sodium Content in PSLF
3. Experimental
3.1. Materials
3.2. Preparation of PSLF
3.2.1. Original Formula (Na2HPO4/NaH2PO4)
3.2.2. Buffer Modification
3.2.2.1. Reduced Buffer Concentration (0.02 M Na2HPO4/NaH2PO4)
3.2.2.2. Removal of NaH2PO4 (0.02 M Na2HPO4)
3.2.2.3. Addition of CaCl2
3.3. Analyses
3.3.1. Acrylamide Analysis
3.3.1.1. Extraction
3.3.1.2. HPLC-MS Analysis
3.3.1.3. Quantification
3.3.2. Flavour Analysis
3.3.2.1. Extraction of Flavour Compounds
3.3.2.2. Gas-Chromatography-Flame Ionisation Detector (GC-FID) Analysis
3.3.2.3. Identification and Quantification
3.3.3. Sodium Analysis
3.3.3.1. Dry Ashing
3.3.3.2. FAAS Analysis
3.3.4. Statistical Analysis
4. Conclusions
Acknowledgments
Conflicts of Interest
References
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Tan, P.Y.; Tan, C.P.; Abas, F.; Ho, C.W.; Mustapha, W.A.W. Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride. Molecules 2013, 18, 6792-6803. https://doi.org/10.3390/molecules18066792
Tan PY, Tan CP, Abas F, Ho CW, Mustapha WAW. Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride. Molecules. 2013; 18(6):6792-6803. https://doi.org/10.3390/molecules18066792
Chicago/Turabian StyleTan, Phui Yee, Chin Ping Tan, Faridah Abas, Chun Wai Ho, and Wan Aida Wan Mustapha. 2013. "Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride" Molecules 18, no. 6: 6792-6803. https://doi.org/10.3390/molecules18066792