The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar

The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar

Processed brown sugar is produced by combining non-centrifugal cane sugar (NCS), raw sugar, and molasses. The present study aimed to examine the effects of NCS and raw sugar blending (10%:90%, 50%:50%, 75%:25%, and 90%:10%) on color traits, non-volatile and volatile compounds, retronasal aroma relea...

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Bibliographic Details
Main Authors: Yonathan Asikin, Yuki Nakaza, Moena Oe, Eriko Arakaki, Goki Maeda, Hirotaka Kaneda, Kensaku Takara, Koji Wada
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
processed brown sugar
raw sugar
flavor components
retronasal olfaction
Maillard reaction products
in-mouth aroma release
Online Access:https://www.mdpi.com/2304-8158/14/9/1480
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