ArticleRSC advances2020
Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS.
Article in RSC advances, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Who cites it
7 citing papers in PubMed.
- Integrative Analysis of Volatile Flavor Compounds and Transcriptome Reveals Underlying Mechanisms Linked to Fatty Acid Content in Dabieshan Cattle.Foods (Basel, Switzerland) · 2026Article
- Bioactivity and chemical screening of endophytic fungi associated with seaweeds Gracilaria sp. and Sargassum sp. of the Bay of Bengal, Bangladesh.Scientific reports · 2025Article
- An Overview of Spirits Made from Sugarcane Juice.Molecules (Basel, Switzerland) · 2023Review
- Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries.Foods (Basel, Switzerland) · 2023Article
- Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS.Molecules (Basel, Switzerland) · 2022Article
- Masking Effect ofFoods (Basel, Switzerland) · 2022Article
- A Predictive Strategy Based on Volatile Profile and Chemometric Analysis for Traceability and Authenticity of Sugarcane Honey on the Global Market.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds. Of these compounds, 10 were with high flavor dilution (FD) factors based on the aroma extract dilution analysis (AEDA). 4-Hydroxy-2,5-dimethyl-3(2
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Registered trials
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