Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures

Volatile Component Composition, Retronasal Aroma Release Profile, and Sensory Characteristics of Non-Centrifugal Cane Sugar Obtained at Different Evaporation Temperatures

Non-centrifugal cane sugar (NCS) is prepared by evaporating sugarcane syrup to form a solidified, dehydrated brown sugar with a distinct flavor. This study investigated the effect of final evaporation temperatures (120–140 °C) on the volatile components, retronasal aroma profile, and sensory charact...

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Bibliographic Details
Main Authors: Yonathan Asikin, Yuki Nakaza, Moena Oe, Hirotaka Kaneda, Goki Maeda, Kensaku Takara, Koji Wada
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Applied Sciences
Subjects:
non-centrifugal cane sugar
volatiles
retronasal aroma
aroma release
sensory characteristic
evaporation temperature
Online Access:https://www.mdpi.com/2076-3417/14/24/11617

Internet

https://www.mdpi.com/2076-3417/14/24/11617

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