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<p>This study aimed to identify the most effective storage method for brown sugar by comparing its physicochemical properties, major nutrients, and volatile aroma components under various storage conditions: natural storage, constant humidity storage, frozen storage, individual package, and vacuum package. After seven months, the results indicated that both vacuum package and frozen storage effectively minimized changes in sugar color, moisture content, hardness, and dissolution rate compared to natural storage, constant humidity storage, and individual package. Additionally, these methods significantly slowed the changes in amino acid content, with reductions ranging from 8.75% to 11.74%, and in glucose content, with reductions ranging from 6.70% to 7.07%. They also maintained a high retention rate of volatile aroma components, ranging from 81.48% to 95.59%. Correlation analysis revealed that moisture content was negatively correlated with hardness and dissolution rate (<i>P</i> &lt; 0.01), and <i>color value</i> was negatively correlated with amino acid and glucose levels (<i>P</i> &lt; 0.01). Overall, vacuum package and frozen storage can significantly slow down the browning of brown sugar, stabilize its hardness and dissolution rate, reduce the loss of amino acids and glucose, enhance aroma retention, and thereby maintain the quality of brown sugar.</p>

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Effect of storage methods on physicochemical properties and volatile aroma components of brown sugar

  • 期刊论文

  • 发表日期：

    2025年5月20日

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  • Zhi-Neng Wang,
  • Liu Yang,
  • Ting Yang,
  • Fu-yi Hui,
  • Shi-Xiong Shang,
  • Shi-Yan Shen,
  • Xiong-Mei Ying

摘要

This study aimed to identify the most effective storage method for brown sugar by comparing its physicochemical properties, major nutrients, and volatile aroma components under various storage conditions: natural storage, constant humidity storage, frozen storage, individual package, and vacuum package. After seven months, the results indicated that both vacuum package and frozen storage effectively minimized changes in sugar color, moisture content, hardness, and dissolution rate compared to natural storage, constant humidity storage, and individual package. Additionally, these methods significantly slowed the changes in amino acid content, with reductions ranging from 8.75% to 11.74%, and in glucose content, with reductions ranging from 6.70% to 7.07%. They also maintained a high retention rate of volatile aroma components, ranging from 81.48% to 95.59%. Correlation analysis revealed that moisture content was negatively correlated with hardness and dissolution rate (P < 0.01), and color value was negatively correlated with amino acid and glucose levels (P < 0.01). Overall, vacuum package and frozen storage can significantly slow down the browning of brown sugar, stabilize its hardness and dissolution rate, reduce the loss of amino acids and glucose, enhance aroma retention, and thereby maintain the quality of brown sugar.