Analysis and Comparison of Nutritional Components and Aroma Components of Brown Sugar with Different Processing Methods

In this paper, the differences in physical and chemical index, nutrients and volatile aroma compounds of 24 brown sugar (Traditional brown sugar (Tbs), Processed brown sugar (Pbs), Mechanism brown sugar (Mbs)) samples processed by different methods were analyzed and compared. The results showed that colors of 24 brown sugar samples were mainly brown composed of red and yellow, and the color of Mbs and Pbs was darker brown, while the color of Tbs was brownish yellow. Sucrose and reducing sugar were the main components of brown sugar, and the sucrose content of Tbs was lower than that of Mbs and Pbs, while the reducing sugar was the opposite. The ash content of Pbs and Mbs was 3.55% and 4.09%, respectively, and the ash content of Tbs was 2.26%. The protein and polyphenol contents of Pbs and Mbs were slightly higher than those of Tbs. The average carbohydrate and energy of Tbs were 92.94% and 1598.67 kJ, respectively, which were higher than those of Mbs and Pbs. There was little difference in fat content of brown sugars among the three processing methods. Brown sugar was rich in minerals and amino acids. Among brown sugar samples processed by different methods, K content was the highest, followed by Ca and P. Among the trace elements, the content of Fe was the most and the content of Se was the least, and the contents of Cu, Si and Zn have little difference among different processing methods. Seventeen kinds of amino acids were identified in Tbs, Mbs and Pbs, among which aspartic acid and glutamic acid were the main amino acids. A total of 104 volatile aroma compounds were detected in 9 kinds of brown sugar processed by different methods, among which acids, alcohols and pyrazines were the most.