Analytische und sensorische Untersuchungen geruchsrelevanter Verbindungen im Verlauf des Prozesses zur Gewinnung von Rübenzucker (English shop)

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Building on solid-phase microextraction in combination with gas chromatography and gas chromatography-olfactometry, methods were developed that allow the determination of odour-active compounds in white sugar, in intermediate products of the sugar production process and in ambient air. For the solid-phase microextraction, the parameters extraction time and sample temperature were optimised. By means of an aroma dilution analysis based on repeated halving of the extraction time, the odour-relevant compounds could be identified; selected odorants were quantified using external calibration and with the aid of isotopically labelled standards. Some components are formed during sugar production, others pass through the process from the very beginning, and yet others are largely removed in certain process steps but are reintroduced into the final product sugar, for example via the drying air.