. 2013 Jun 10;18(6):6792–6803. doi: 10.3390/molecules18066792

Table 1.

Effect of sodium phosphate buffer 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

Na₂HPO₄/NaH₂PO₄: sodium phosphate buffer system; EDMP: 2-ethyl-3,5-dimethylpyrazine; DEMP: 2,3-diethyl-5-methylpyrazine; ND: not detected; ^A−C Different letters indicate significant difference (p < 0.05) of results.