Research Information System
Food Biophysics, vol.20, no.4, 2025 (SCI-Expanded)
In order to investigate the molecular properties of molasses, 1H spin-lattice and spin-spin relaxation experiments were performed at 18.56 MHz on a series of beet molasses (including their mixtures) and a series of cane molasses of different types and origins. The extensive data sets were thoroughly analyzed in search of characteristic relaxation features (markers) of the molasses. This revealed general relaxation characteristics of molasses, such as a linear trend of increasing relaxation rates with Brix degree (influenced to some extent by the presence of various additives, some of which are paramagnetic). In parallel, specific relaxation features, such as the bi-exponentiality of the spin-spin relaxation processes for some molasses, have been identified. The quantitative description and comparison of the relaxation parameters shows that although the type and origin of molasses cannot be unambiguously identified on the basis of the relaxation rates alone, the overall relaxation scenario described by a set of well-defined quantities provides a valuable insight for quality and authenticity testing of molasses. The NMR relaxation studies reveal differences between molasses at the level of molecular motion and arrangements that are not accessible by other methods.