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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2025-04-01
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| author | Yonathan Asikin Yuki Nakaza Moena Oe Eriko Arakaki Goki Maeda Hirotaka Kaneda Kensaku Takara Koji Wada |
| author_facet | Yonathan Asikin Yuki Nakaza Moena Oe Eriko Arakaki Goki Maeda Hirotaka Kaneda Kensaku Takara Koji Wada |
| author_sort | Yonathan Asikin |
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| description | 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 release, and sensory profiles of processed brown sugar, and hence, its flavor quality. The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) color index and the +L* (brightness) and +b* (yellowness) color spaces were gradually altered upon the addition of raw sugar, with strong Pearson’s negative correlations between the ICUMSA value and both color space indices (r = −0.9554 and r = −0.9739, respectively), causing a lighter color of the final product. Raw sugar addition also significantly reduced the concentration of non-volatile compounds, such as glucose and organic acids (<i>p</i> < 0.05). As the raw sugar proportion increased from 10 to 90%, the concentrations of total volatile compounds and Maillard reaction products (MRPs), such as pyrazines, furans, and furanones, also decreased significantly from 62.58 to 22.73 µg/100 g and 34.75 to 6.80 µg/100 g, respectively. Reduced intensities of ion masses of in-mouth and in-nose retronasal odors from volatile MRPs, as well as roasted aroma and richness properties, were observed in processed brown sugars with greater raw sugar content. Taken together, a higher proportion of raw sugar in processed brown sugar manufacturing enhances brightness while reducing acidity and aftertaste; however, increased NCS content results in darker products with greater roasted aroma and richness, affecting flavor quality. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-934a89c6a7e744648881ef863fe642ec2025-08-20T03:49:22ZengMDPI AGFoods2304-81582025-04-01149148010.3390/foods14091480The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown SugarYonathan Asikin0Yuki Nakaza1Moena Oe2Eriko Arakaki3Goki Maeda4Hirotaka Kaneda5Kensaku Takara6Koji Wada7Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, JapanRegional Agricultural System Section, Okinawa Prefectural Agricultural Research Center, Itoman 901-0336, JapanDepartment of Life Science, Faculty of Life Science, Kyushu Sangyo University, Fukuoka 813-8503, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, JapanDepartment of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara 903-0213, JapanProcessed 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 release, and sensory profiles of processed brown sugar, and hence, its flavor quality. The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) color index and the +L* (brightness) and +b* (yellowness) color spaces were gradually altered upon the addition of raw sugar, with strong Pearson’s negative correlations between the ICUMSA value and both color space indices (r = −0.9554 and r = −0.9739, respectively), causing a lighter color of the final product. Raw sugar addition also significantly reduced the concentration of non-volatile compounds, such as glucose and organic acids (<i>p</i> < 0.05). As the raw sugar proportion increased from 10 to 90%, the concentrations of total volatile compounds and Maillard reaction products (MRPs), such as pyrazines, furans, and furanones, also decreased significantly from 62.58 to 22.73 µg/100 g and 34.75 to 6.80 µg/100 g, respectively. Reduced intensities of ion masses of in-mouth and in-nose retronasal odors from volatile MRPs, as well as roasted aroma and richness properties, were observed in processed brown sugars with greater raw sugar content. Taken together, a higher proportion of raw sugar in processed brown sugar manufacturing enhances brightness while reducing acidity and aftertaste; however, increased NCS content results in darker products with greater roasted aroma and richness, affecting flavor quality.https://www.mdpi.com/2304-8158/14/9/1480processed brown sugarraw sugarflavor componentsretronasal olfactionMaillard reaction productsin-mouth aroma release |
| spellingShingle | Yonathan Asikin Yuki Nakaza Moena Oe Eriko Arakaki Goki Maeda Hirotaka Kaneda Kensaku Takara Koji Wada The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar Foods processed brown sugar raw sugar flavor components retronasal olfaction Maillard reaction products in-mouth aroma release |
| title | The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar |
| title_full | The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar |
| title_fullStr | The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar |
| title_full_unstemmed | The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar |
| title_short | The Effect of Raw Sugar Addition on Flavor and Retronasal Olfaction Profiles of Processed Brown Sugar |
| title_sort | effect of raw sugar addition on flavor and retronasal olfaction profiles of processed brown sugar |
| topic | processed brown sugar raw sugar flavor components retronasal olfaction Maillard reaction products in-mouth aroma release |
| url | https://www.mdpi.com/2304-8158/14/9/1480 |
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