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Outline
To explore the distribution characteristics of amino acids and elements in Yiwu brown sugar, as well as the influences of flavor substances on its quality.
The 6 representative batches of brown sugar from the main producing areas of Yiwu were selected. The content of 16 kinds of amino acids, such as aspartic acid, threonine and serine, were determined using an automatic amino acid analyzer. The content of 17 kinds of elements, such as potassium, sodium and iron were measured using inductively coupled plasma mass spectrometry.Volatile flavor substances, such as decanal and nonanal, were detected using gas chromatography-mass spectrometry.
The maximum content of potassium, sodium elements in Yiwu brown sugar could reach 1.43×104 mg/kg and 928 mg/kg, respectively. The total amino acid content of Yiwu brown sugar ranged from 0.452 to 1.390 g/100 g, and the total content of 7 kinds of essential amino acids ranged from 0.0875 to 0.187 g/100 g.Dihydro-3-hydroxy-4,4-dimethyl-2(3H)-furanone, nonanal, decanal and acetic acid were identified as key contributing components to the flavor of brown sugar.
Yiwu brown sugar exhibits significantly higher potassium and sodium content, with this high-potassium and low-sodium elemental distribution pattern playing a decisive role in its mineral nutritional value. The notable differences in total amino acid content and essential amino acids directly influence the flavor complexity and nutritional quality of the sugar. Key flavor contributors such as dihydro-3-hydroxy-4,4-dimethyl-2(3H)-furanone, nonanal, decanal, and acetic acid demonstrate that their compositional variations constitute the core factors shaping Yiwu brown sugar’s distinctive aroma profile. In summary, the quality characteristics of Yiwu brown sugar are collectively determined by the synergistic distribution patterns of its elemental composition, amino acids, and volatile flavor compounds..
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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